Start Christmas dinner in style with Garth McColgan's recipe for Prawn Cocktail with a Sweet and Chilli Twist.


  • 2 packets jumbo prawns (frozen, plus the juice)
  • 1 head iceberg lettuce
  • 1 lemon, cut in wedges
  • 1 packet sweet & spicy stir fry sauce
  • 2 packets coconut, lemongrass & chilli sauce
  • 3 fresh tomatoes (de-seeded and cut into 2mm strips)
  • 0.5 cucumber (de-seeded and cut into 2mm strips)


  1. To defrost the prawns, put them in a bowl and leave in the fridge overnight.
  2. Empty the coconut, lemon grass & chilli sauce packets into a pot and bring to the boil.
  3. Add the prawns (and juices) and remove from the heat.
  4. To serve, mix the tomato and cucumber batons together Tear off the leaves of the lettuce to make 'bowls'.
  5. Divide the prawns into the 'bowls' and top with a spoon of sweet & spicy sauce. Garnish with the tomato and cucumber batons.
  6. Serve with a thick slice of wholemeal bread, smothered in butter.