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King prawns with a malt whisky mayonnaise are piled high on mixed salad leaves in Rick Stein's version of this classic starter.
Defrost the prawns overnight in the refrigerator and chill four large glasses.
In a bowl, mix together the mayonnaise, ketchup, whiskey and yoghurt until smooth.
Tear the salad leaves into pieces no more than 5cm across and divide between the chilled glasses.
Place the prawns gently on top so that they cover the salad but leave a gap around the circumference of the glass.
Pour the sauce over the prawns without totally covering all of them or the salad.
The dish looks much more appetizing if you can see can see a few pink pieces of uncovered prawn and some uncoated leaves. Put a little pile of the sliced basil leaved in the centre of each glass.
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