Rainbow prawn cocktails
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Rainbow prawn cocktails

By Esther Clark

Serve this Asian-inspired twist on classic prawn cocktail as a starter or party canapés over the festive period 

  • Prep:15 mins
    Cook:5 mins
    plus at least 1 hr pickling
  • Easy

Nutrition per serving

  • kcal 386
  • fat 33g
  • saturates 3g
  • carbs 11g
  • sugars 7g
  • fibre 3g
  • protein 11g
  • salt 3g

Ingredients

  • 7 heaped tbsp mayonnaise
  • 1 lime, juiced
  • 3 tsp sriracha or other chilli sauce
  • 15g pickled pickled ginger, finely chopped
  • 3 Little Gem lettuces, leaves separated
  • 300g cooked king prawns
  • 3 spring onions, shredded
  • 2 tsp black sesame seeds
  • handful of prawn crackers, crushed
  • 100ml rice wine vinegar
  • 1 tbsp caster sugar
  • 1 large carrot, peeled and julienned
  • ½ large cucumber, peeled into ribbons
  • 6 radishes, thinly sliced

Tip

Serve as canapés

Fill each lettuce leaf with some pickled veg, prawns, sauce and top with the sesame seeds, spring onions and prawn crackers.

Method

  1. For the pickles, put the vinegar, 50ml water, the sugar and 2 tsp sea salt in a pan and simmer for 5 mins over a medium heat, stirring until the sugar and salt have dissolved. Leave to cool a little. Put the vegetables in a bowl and pour over the pickling liquid. Leave in the fridge for at least 1 hr.

  2. Mix together the mayonnaise, lime juice, sriracha and pickled ginger. Arrange the lettuce leaves in six bowls, then top with the pickled veg, prawns and sauce. Finish with spring onions, sesame seeds and prawn crackers.

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