Gochujang prawn cocktail with pickled cucumber

1. 1

   To make the pickled cucumber, pour the rice wine vinegar into a jar or bowl and sprinkle in the sugar. Stir until the sugar has dissolved. Submerge the cucumber strips in the vinegar solution then leave to pickle for at least 30 minutes.

2. 2

   Meanwhile, combine the gochujang and mayonnaise in a bowl. Add the lime zest and juice and mix well.

3. 3

   Place the prawns in a bowl and mix in two-thirds of the sauce, stirring until the prawns are completely coated.

4. 4

   Divide the shredded Chinese leaves between 4 cocktail or coupe glasses. Spoon over the saucy prawns and top with the pickled cucumber before sprinkling with the sesame seeds. Finish each glass with a slice of lime and serve alongside buttered bread and a ramekin of the remaining sauce for dipping.

1 serving ≈ 163 g

Nutrition values are estimates. - means data is unavailable.