We used Tabasco chipotle sauce and Tracklements horseradish to make this – the first adds a smoky edge without being overpoweringly hot, and the latter has a clean flavour with a hit of heat.

For a vegetarian version, try using mini mozzarella balls instead of the prawns, and basil instead of the coriander.

Make these bloody mary prawn lettuce scoops, then check out our crab and prawn cocktail rolls, 'nduja prawns with focaccia and more effortless entertaining recipes.


  • 200ml tomato juice
  • 1 tbsp shaoxing rice wine or dry sherry
  • 2 tsp Worcestershire sauce
  • drizzle of Tabasco
  • 2 tsp soy sauce
  • ½ tbsp horseradish sauce
  • 1 lemon, cut into wedges
  • 10 Little Gem leaves
  • 175g cooked Atlantic peeled prawns
  • ¼ celery stick, finely chopped
  • handful of coriander


  • STEP 1

    Mix the tomato juice with the shaoxing rice wine or dry sherry, the worcestershire sauce, Tabasco, soy sauce, horseradish sauce and lemon, and season with pepper. (If you want to make a lightly jellied dressing, soak 1 leaf of gelatine in cold water, melt it in 1 tbsp of hot tomato juice and mix this into the dressing.) Chill until ready to serve.

  • STEP 2

    Arrange 8-12 (depending on their size) Little Gem leaves on a platter and divide the cooked Atlantic peeled prawns between them, spoon some tomato mixture onto each leaf, and then scatter the finely chopped celery and coriander over the top. Serve with the remaining tomato mixture, lemon wedges, black pepper and more Tabasco.

Check out more ideas for Christmas starters

Harissa lime prawn cocktail


Lulu GrimesManaging editor

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