Chef shares right way to make prawn cocktails as two mistakes 'ruin the dish'

20.12.2022 - 02:45 / dailyrecord.co.uk

Prawn cocktail is a classic Christmas starter, but according to one expert, there are some slip ups that can ruin the festive hors d'oeuvre.

While not a favourite in every home, the appetiser has resurged in popularity in recent years since its heyday in the 60s. The seafood concoction serves as the perfect light bite before tucking into a decadent turkey dinner.

But before even plating up, there are two simple ways you can ruin the Christmas starter, according to celebrity cook Adrian Martin who's also shared his secret ingredient for the best sauce.

The traditional marie rose has a tangy flavour, which, if made incorrectly, can over power and ruin the dish. Martin has said many cooks add too much vinegar which makes it acidic.

Using "cheap, rubbery" prawns instead of high quality could also mean a ruined Christmas day starter. Luckily, the Six O'clock Show personality has offered his industry insight with RSVP on how to make your prawn cocktail taste the best this Christmas.

Adrian explained: "Too much vinegar in the sauce for the prawn cocktail can overpower the whole dish. Cheap rubbery prawns are also a no go. If you can get your hands on good quality prawns it will make a huge difference.

"I am like an agony aunt when it comes to Christmas. You should see my email inbox, people tell me what they tried and got wrong and they want to know how to get it right."

For Adrian, he adds in sweet chilli sauce to take away any acidy and give it a sweet flavour. He said: "The sauce is the key to getting it right. My trick is to add some sweet chilli sauce, it adds a bit of a kick and also some sweetness."

However, the professional admitted that he hasn't served prawn cocktail at his home for quite some time. He said: "I will be very