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Cucumber prawn cocktail cups

Cucumber prawn cocktail cups on a platter

Cucumber prawn cocktail cups

Name: Cucumber prawn cocktail cups
Prep time: 15 min
Total time: 15 min
Yield: 4
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

Helena Busiakiewicz

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Serves 4

Easy

Prep: 15 mins

No cook

A star rating of 4.8 out of 5.4 ratingsRate

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Rustle up these cucumber prawn cocktail cups for a speedy starter. Ideal at Christmas time, they‘re served on lettuce leaves and topped with crispy shallots.

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal295
fat22g
saturates4g
carbs9g
sugars5g
fibre3g
protein15g
salt1.9g

Method

step 1

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.
step 2

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.

Recipe from Good Food magazine, November 2022

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A star rating of 4.8 out of 5.4 ratings

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