Gochujang prawn cocktails recipe
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- Serves 6
- Takes 15 mins
- 84 calories / serving
- Dairy-free
- Healthy
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
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 355kJ 84.0kcal
- Fat
- 3g
- Saturates
- 0g
- Salt
- 0.7g
- Sugars
- 3g
of the Reference intake
Carbohydrate 4.3gProtein 10.5gFibre 0.9g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- 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.
- See more Christmas starters
Tip
For stress-free hosting, make all the components a few hours ahead and store in the fridge to assemble when ready to serve.
