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.
Prep:15 mins
Serves 4
1 shallot, sliced into thin rounds1 tbsp white wine vinegar80ml mayonnaise1 tbsp sriracha1 tsp fish sauce1 tsp lemongrass paste½ cucumber, peeled, deseeded and finely chopped into cubes300g prawns, defrosted and well drained (we used small prawns, but you can use whatever suits your budget)2-3 Little Gem lettuces50g crispy onions or shallots
STEP 1Tip 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 2Mix 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.
