Cucumber Prawn Cocktail Cups

    15m prep time
    15m total time
    Easy level
    10 ingredients

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.

Method

Based on 4 servings, adjust as needed.

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.
  • Ingredients
  • Based on 4 servings
  • 0.5 Cucumber, peeled, deseeded and finely chopped into cubes 1 x Sainsbury's Whole Cucumber
  • 1 Shallot, sliced into thin rounds 1 x Sainsbury's Echalion Shallots 400g
  • 1tbsp White Wine Vinegar 1 x Sainsbury's Wine Vinegar, White Wine 500ml
  • 4 tbsp Mayonnaise 1 x Sainsbury's Mayonnaise, Thick & Creamy 500ml
  • 1tbsp Sriracha 1 x Flying Goose Sriracha Hot Chilli Sauce 455ml
  • 2 tbsp Crispy Onions 1 x Top Taste Crispy Onions 100g
  • 1tsp Fish Sauce 1 x Blue Dragon Fish Sauce 150ml
  • 0.5 tsp Ginger Paste, or lemongrass paste 1 x KTC Minced Ginger Paste 210g
  • 2 Little Gem Lettuces 1 x Sainsbury's Little Gem Lettuce x2
  • 300g Cooked Prawns, defrosted and well drained if frozen 2 x Sainsbury's Large Atlantic MSC Coldwater Prawns, Taste the Difference 150g (ready to eat)
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