Rainbow Prawn Cocktails
Serve this Asian-inspired take on the classic prawn cocktail as a starter or party canapé during the festive season.
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
For the pickles
- 100ml rice wine vinegar
- 1 tbsp caster sugar
- 1 large carrot, peeled and julienned
- ½ large cucumber peeled into ribbons
- 6 radishes thinly sliced
- radish
Instructions
- 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.
- 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.
Notes
SERVE AS CANAPéS
- Fill each lettuce leaf with some pickled veg, prawns, sauce and top with the sesame seeds, spring onions and prawn crackers.
Nutrition
Calories: 386kcalCarbohydrates: 11gProtein: 11gFat: 33gSaturated Fat: 3gSodium: 3mgFiber: 3gSugar: 7g
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