- 7 heaped tbsp mayonnaise
- 1 lime, juiced
The same shape, but smaller than…
- 3 tsp sriracha or other chilli sauce
- 15g pickled pickled ginger, finely chopped
- 3 Little Gem lettuces, leaves separated
- 300g cooked king prawns
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- 3 spring onions, shredded
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 2 tsp black sesame seeds
- handful of prawn crackers, crushed
For the pickles
- 100ml rice wine vinegar
- 1 tbsp caster sugar
- 1 large carrot, peeled and julienned
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- ½ large cucumber, peeled into ribbons
- 6 radishes, thinly sliced
The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
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.
Serve as canapésFill each lettuce leaf with some pickled veg, prawns, sauce and top with the sesame seeds, spring onions and prawn crackers.