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Nutrition: Per serving

  • kcal295
  • fat22g
  • saturates4g
  • carbs9g
  • sugars5g
  • fibre3g
  • protein15g
  • salt1.9g
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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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Comments, questions and tips (2)

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Overall rating

A star rating of 4.8 out of 5.4 ratings

klw1964

I made this for Xmas in Spain. It was a perfect starter and a winner with everyone, so quick and easy to make too.

ldupuy

question

Hello, What can I use in place of the Sriracha sauce, to make sure the (great) grand parents & young children don't spit it out, please? Thanks in advance & happy holidays!

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. We haven't tried it without sriracha but would be tempted to use the old classic of tomato ketchup (as used in traditional marie rose sauce). You could also use tomato puree if you don't want the slight sweetness of the ketchup. We hope this helps. Best wishes, BBC Good…

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