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–+ servings

Cucumber Prawn Cocktail Cups

Whip up these cucumber prawn cocktail cups for a quick and delicious starter. Perfect for Christmas, they're served on lettuce leaves and finished with crispy shallots.
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Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Seafood, Starters
Cuisine Australian, British
Servings 4
Calories 295 kcal

Ingredients
  

  • 1 shallot sliced into thin rounds
  • 1 tbsp white wine vinegar
  • 80ml mayonnaise
  • 1 tbsp sriracha
  • 1 tsp fish sauce
  • 1 tsp lemongrass paste
  • ½ cucumber peeled, deseeded and finely chopped into cubes
  • 300g prawns defrosted and well drained (we used small prawns, but you can use whatever suits your budget)
  • 2-3 Little Gem lettuces
  • 50g crispy onions or shallots

Instructions
 

  • Tip the shallots into a small bowl with the vinegar and a pinch each of sugar and salt. Scrunch together with your hands, set aside and leave to pickle while you continue.
  • Mix the mayonnaise, sriracha, fish sauce and lemongrass paste together. Will keep covered and chilled for up to three days. Add the cucumber and prawns and mix to combine. Separate the lettuces into individual leaves and spoon a tablespoon of the prawn cocktail into each lettuce cup. Top with the pickled shallots and crispy onions. Serve immediately.

Nutrition

Calories: 295kcalCarbohydrates: 9gProtein: 15gFat: 22gSaturated Fat: 4gSodium: 1.9mgFiber: 3gSugar: 5g
Keyword Cucumber Prawn Cocktail Cups
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