Yuzu prawn cocktail

Yuzu prawn cocktail

By
From
Citrus
Serves
4
Photographer
Mowie Kay

As much as I love a classic, British prawn cocktail, there is something to be said for lightening it up. The flavours here nod towards the spicier, American version, but the recipe uses yuzu and a hint of wasabi instead of lemon and horseradish. Coating the prawns in yuzu flavoured salt is not essential, but adds an extra tang and offsets their sweetness nicely.

You can use any lettuce leaves here – I really like the crunch of a Romaine or Cos, but will usually supplement it with a bitter note from a curly radicchio or similar.

Ingredients

Quantity Ingredient
250g large cooked, peeled prawns
1/2 teaspoon sea salt
A pinch ground white pepper
1/2 teaspoon powdered yuzu zest, plus a little extra to serve (optional)
1 heart romaine lettuce, shredded, or other salad greens

For the dressing

Quantity Ingredient
50g greek yogurt
50g mayonnaise
2 tablespoons yuzu juice
1 teaspoon powdered yuzu zest, (optional)
1/4 teaspoon runny honey
1/4 teaspoon wasabi
1/4 teaspoon chilli sauce, (preferably a green one)
A few snips dill, plus extra to serve (optional)
sea salt
freshly ground black pepper

Method

  1. Put the prawns in a bowl. Using a pestle and mortar, grind together the salt, white pepper and yuzu zest, if using, and sprinkle the mixture over the prawns. Divide the lettuce between 4 serving bowls or glasses.
  2. Whisk all the dressing ingredients together, with some salt and pepper. Taste and adjust the flavours accordingly. Add the prawns to the lettuce leaves and top with some of the dressing. Garnish with a little more yuzu powder and a few snips of dill, if you like.
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