Cucumber Cups with Prawn Cocktail

• shallot↗1

  thinly sliced rings

• white wine vinegar↗1 tbsp tbsp
• mayonnaise↗80ml ml
• sriracha↗1 tbsp tbsp
• fish sauce↗1 tsp tsp
• lemongrass paste1 tsp tsp
• cucumber↗½

  peeled, seeded and finely diced

• prawns↗300g g

  defrosted and well drained (we used small shrimp, but any will do)

• Little Gem lettuce leaves↗2-3
• crispy onion or shallots50g g

Step-by-step instructions

1. 1

   Transfer the shallots to a small bowl, add the vinegar and a pinch of sugar and salt. Toss with your hands, set aside and let marinate while you prepare the rest.

2. 2

   Mix the mayonnaise, sriracha, fish sauce and lemongrass paste. Store in a sealed container in the fridge for up to three days. Add the cucumber and prawns, stir. Separate the lettuce leaves onto individual leaves and spoon a tablespoon of the prawn cocktail onto each leaf. Top with the marinated shallots and crispy onion. Serve immediately.