Gochujang prawn cocktail with pickled cucumber

This spicy spin on the classic Gochujang prawn cocktail would make the perfect Christmas Day starter.

Ingredients

For the pickled cucumber

• 80ml/2½fl oz rice wine vinegar
• 25g/1oz caster sugar
• ½ small cucumber, peeled into strands using a vegetable peeler, middle discarded

For the prawns

• 40g/1½ oz gochujang
• 100g/3½oz mayonnaise
• ½ lime, zest and juice
• 250g/9oz cooked and peeled jumbo king prawns (defrosted if frozen)

To serve

• 100g/3½oz Chinese leaves, shredded
• 1 tbsp black sesame seeds
• 1 lime, thinly sliced
• buttered bread

Method

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

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

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.

Gochujang prawn cocktail with pickled cucumber