Prawn Cocktail with a difference, very quick and morish.


  • 1 tbsp olive oil

  • 300g/10½oz raw King Prawns, shells removed

  • 1 garlic clove, crushed

  • 1 red chilli, de-seeded and finely chopped

  • 3 plum tomatoes, de-seeded and finely diced

  • 3 tbsp brandy

  • 285ml/10fl oz double cream

  • Salt and freshly ground black pepper

  • squeeze of fresh lemon juice

  • 2 little gem lettuce

  • pinch of paprika


  • 1.

    Heat a frying pan until hot then add the olive oil.

  • 2.

    Add the prawns and stir-fry for 2-3 minutes until they have just turned pink.

  • 3.

    Add the garlic and chilli and stir-fry for a further minute.

  • 4.

    Add the diced tomatoes and toss to combine.

  • 5.

    Pour in the brandy and ignite to burn off the alcohol.

  • 6.

    Add the cream and bring to simmering point. Reduce the heat and simmer for 1-2 minutes, until the prawns are cooked through.

  • 7.

    Season with freshly ground black pepper and sea salt to taste, and a squeeze of fresh lemon juice.

  • 8.

    Separate out the little gem lettuce leaves and place on the serving plates.

  • 9.

    Spoon the prawns over the lettuce leaves and top with a pinch of paprika.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 367kj
  • Fat Total 31g
  • Saturated Fat 17g
  • Protein 12g
  • Carbohydrate 6g
  • Sugar 4g
  • Sodium 515mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Very impressive starter course.
High tea/lunch add mixed salad.
With saute potatoes and mixed fresh salad makes a good main meal.
Can use smaller prawns but use more of, doesn't have the same impact.

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