Serves : 2
Preparation Time: 5 minutes
- 100g natural yoghurt
- 1 tbsp tomato ketchup
- 2 tsp Worcestershire sauce
- 2 dashes Tabasco sauce
- 2 tsp brandy
- 1 tsp lemon juice
- 120g cooked shelled king prawns
- 1 head little gem lettuce, leaves separated
- 1 pinch cayenne pepper
Place the yoghurt into a medium bowl, add the tomato ketchup, Worcestershire sauce, Tabasco and brandy and lemon juice and mix well.
Season to taste then stir in the prawns, mixing well so that they’re totally coated it eh sauce.
Divide the little gem leaves between cocktail glasses (or small bowls) then spoon the prawn cocktail on top.
Finish with a pinch of cayenne pepper and a scattering of mustard cress if you’re using it.