RAINBOW PRAWN COCKTAILS

Rainbow prawn cocktails image

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

Provided by Esther Clark

Time 20m

Yield Serves 6 as a starter or canapé

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : Calories 386 calories, Fat 33 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 3 milligram of sodium