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Gochujang prawn cocktails recipe
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Created by The Tesco Recipes team
Wow guests with this spicy reinvention of a classic Christmas starter. With just the right balance of sweet, spice and zing, it's the perfect fancy yet fuss-free dish you need for the big day. Prep the elements ahead of time and chill, ready to assemble in minutes! See method
Ingredients
- 1 tbsp tomato ketchup
- 1 tbsp gochujang paste
- 2 tbsp reduced-fat mayonnaise
- 1 lime, zested and juiced
- ½ cucumber (sliced lengthways), peeled into long strips
- 2 x 150g packs Tesco Finest cooked jumbo king prawns
- 1 Little Gem lettuce, finely shredded
- 2 spring onions, trimmed and shredded
- 80g pack pomegranate seeds
- 1 red chilli, deseeded and thinly sliced (optional)
- 1 tbsp sesame seeds, toasted
- 5g fresh chives, finely chopped
High in protein and a source of vitamin B12
Each serving contains
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Energy
355kj
84kcal
4%
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Fat
3g
4%
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Saturates
0g
2%
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Sugars
3g
4%
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Salt
0.7g
11%
of the reference intake
Carbohydrate 4.3g
Protein 10.5g
Fibre 0.9g
Method
- Make the spicy Marie Rose sauce: mix the ketchup, gochujang paste, mayonnaise, lime zest and half the juice in a bowl until smooth. Season well with black pepper and set aside.
- Toss the cucumber ribbons with the remaining lime juice and a small pinch of salt, scrunching slightly to lightly pickle. Mix all but 6 of the prawns through the spicy Marie Rose sauce.
- Layer up the shredded lettuce, pickled cucumber ribbons, spring onions, most of the pomegranate seeds and chilli (if using) and the Marie Rose prawns in 6 coupe or Martini glasses, spooning any remaining sauce over the top. Top with the remaining prawns, then scatter with the sesame seeds, chives and remaining pomegranate seeds to serve.
Tip: For stress-free hosting, make all the components a few hours ahead and store in the fridge to assemble when ready to serve.
See more Christmas starters