INGREDIENTS
225g large peeled frozen North Atlantic prawns
4 tbsp mayonnaise
4 tbsp tomato ketchup
2 tbsp single malt whiskey
4 tbsp natural, unsweetened yoghurt
For The Salad:
90g mixed salad leaves
4 basil leaves, thinly sliced
Recipe continues
METHOD
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.