Prawn cocktail with Black Vinegar and Sesame
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Servings
6
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Course
Main Course, Appetizer
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Cuisine
Asian
Prawn cocktail with Black Vinegar and Sesame
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This makes the perfect starter. Make it ahead and serve. Wonderful summmerfood
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Ingredients
- 2 kg Prawns cooked in shells
- 200 gm cucumber
- 50 gm water chestnuts
- 2 whole green onions 1/4 cup
- 2 whole baby cos lettuces washed
- 25 gn sesame seeds 3 tablespoons
- 1 ea avocado cut in half and then into 3 (6 pieces)
- 1 ea lime cut into 6
- 1/2 bunch Coriander
Dressing
- 200 gm Kewpie mayonnaise 1 large cup
- 20 ml black vinegar 1 Tablespoon
- 20 ml sesame sauce 1 Tablespoon, toasted
- 20 ml soy sauce 1 Tablespoon
- 1/2 teaspoon smoked paprika
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Instructions
- Peel the prawns and set aside 1 to 2 per person for sitting on the top of the cocktail
- Pick out 6 nice small crunchy leaves to sit in each individual glass
- Chop the rest of the Prawns up and put into a medium bowl. Cut them in half and scrape out the seeds before cutting 8 sticks, and then smallish chunks, about the size of the prawn pieces. Peel the cucumber if you prefer.
- Open and drain the water chestnuts. I use around 50 gm chopped into cubes, but you can use more if you like. Slice the shallots into rings and toss into the bowl. Slice the rest of the cos lettuce and add all of the ingredients to the salad bowl. Pick half the leaves of coriander and add to the salad. reserve the rest for the top. Chop the stems and add them too.
Dressing
- Put the kewpie mayonnaise into a bowl and add the soy, sesame oil, black vinegar and smoked paprika. Mix well and set aside
Putting it together
- Mix 1/2 of the mayonnaise into the salad. Pile the salad into the glasses with the cos lettuce leaves. Add a slice of avocado and a couple of coriander leaves.
- Roll the whole Prawns that were set aside in the sesame seeds and place on the side of the glass. Spoon the remainder of the dressing over the cocktails.
Notes
- Water chestnuts are in a 180 gm can in the supermarket. they have little taste but they have the most amazing crunchy texture
- Add a large sliced deseeded chilli into the salad if you like it hot
- You can also use fresh Prawns for the glass and a kilo packet of defrosted frozen prawns instead if you are saving money. Just poach them in sliced garlic, lemon juice and 1/4 cup of water in batches
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