Sat, 20 December 2025
Ingredients (Serves 4):
24 Large uncooked raw, and shelled tiger prawns (can be frozen, but preferably not precooked, ask your fishmonger for deveined prawns).
24g Fresh crabmeat
1 Small head of iceberg lettuce (finely shredded)
2 Tbsp good quality mayonnaise
2 Tbsp tomato ketchup
1 Tsp Brandy
1 Half lemon (juice only)
Small bunch of chives (finely chopped)
Dash of Tabasco sauce
Dash of Worcestershire sauce
Pinch of sweet paprika
Salt & pepper to taste
Method:
The Prawns -
Simply place the prawns into a pot of simmering water, and allow to cook for 3 minutes. Once the prawns have turned pink/white, and are slightly firm to the touch, they are ready. Immediately remove them from the water and place them on ice to cool.
The Sauce -
In a large mixing bowl, add the mayonnaise, ketchup, lemon juice, brandy, tabasco, Worcestershire sauce, and mix well until it’s all combined. Now taste, and add salt & pepper if needed.
To Serve -
Firstly place half your sauce in a separate bowl, now add the lettuce, mix and coat well. Now in nice glasses, place a layer of the dressed lettuce. Next take half your prawns and toss them in half of the remaining sauce until fully coated. Now place these on top of the layer of lettuce in each glass. Next
place the remaining prawns neatly on top of the previous layer, and top with a spoonful of the remaining sauce. Now sprinkle the crab meat and chives evenly over the sauce in each glass. Finally, dust each cocktail with the sweet paprika. And most importantly, enjoy!
