Gochujang prawn cocktail with pickled cucumber
This spicy spin on the classic prawn cocktail would make the perfect Christmas Day starter.
Ingredients
For the pickled cucumber
- 80ml/2陆fl oz rice wine vinegar
- 25g/1oz caster sugar
- 陆 small cucumber, peeled into strands using a vegetable peeler, middle discarded
For the prawns
- 40g/1陆 oz gochujang
- 100驳/3陆辞锄 mayonnaise
- 陆 lime, zest and juice
- 250g/9oz cooked and peeled jumbo king prawns (defrosted if frozen)
To serve
- 100驳/3陆辞锄 Chinese leaves, shredded
- 1 tbsp black sesame seeds
- 1 lime, thinly sliced
- buttered bread
Method
To make the pickled cucumber, pour the rice wine vinegar into a jar or bowl and sprinkle in the sugar. Stir until the sugar has dissolved. Submerge the cucumber strips in the vinegar solution then leave to pickle for at least 30 minutes.
Meanwhile, combine the gochujang and mayonnaise in a bowl. Add the lime zest and juice and mix well.
Place the prawns in a bowl and mix in two-thirds of the sauce, stirring until the prawns are completely coated.
Divide the shredded Chinese leaves between 4 cocktail or coupe glasses. Spoon over the saucy prawns and top with the pickled cucumber before sprinkling with the sesame seeds. Finish each glass with a slice of lime and serve alongside buttered bread and a ramekin of the remaining sauce for dipping.
Recipe Tips
Don鈥檛 combine all the elements until you鈥檙e ready to serve. Prepare your cucumber and sauce in advance, keep in airtight containers and only stir through the prawns just before eating.
Make sure you explore the freezer section when shopping for ingredients. Frozen shellfish can be very good value for money and is quickly defrosted in cold water.
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