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Serves 4 as an appetizer


8 oz. precooked tiger prawns
2 egg yolks, beaten
2 tsp. red wine vinegar
1/4 tsp. coarsely ground black pepper
1/4 tsp. salt
8 fl. oz. sunflower oil
5 tbsp. seafood cocktail sauce
2 tbsp. malt whiskey
4 tbsp. thick set natural Balkan or Greek yogurt
4 oz. mixed salad greens, shredded
8 large basil leaves to garnish


Combine eggs, red wine vinegar, black pepper, and salt together in a bowl. Whisk well. While whisking, add sunflower oil, cocktail sauce, malt whiskey, and yogurt. Add cooked tiger prawns. Mix gently and serve chilled on a bed of the mixed salad greens. Garnish with basil leaves.