Rainbow prawn cocktails

• mayonnaise↗7 heaped tbsp tbsp
• lime↗1

  juiced

• sriracha↗3 tsp tsp

  or other chilli sauce

• pickled pickled ginger↗15g g

  finely chopped

• Little Gem lettuces↗3

  leaves separated

• cooked king prawns↗300g g
• spring onions↗3

  shredded

• black sesame seeds↗2 tsp tsp
• prawn crackershandful of

  crushed

• rice wine vinegar↗100ml ml
• caster sugar↗1 tbsp tbsp
• large carrot↗1

  peeled and julienned

• cucumber↗½ large

  peeled into ribbons

• radishes↗6

  thinly sliced

• radish↗

Step-by-step instructions

1. 1

   For the pickles, put the vinegar, 50ml water, the sugar and 2 tsp sea salt in a pan and simmer for 5 mins over a medium heat, stirring until the sugar and salt have dissolved. Leave to cool a little. Put the vegetables in a bowl and pour over the pickling liquid. Leave in the fridge for at least 1 hr.

2. 2

   Mix together the mayonnaise, lime juice, sriracha and pickled ginger. Arrange the lettuce leaves in six bowls, then top with the pickled veg, prawns and sauce. Finish with spring onions, sesame seeds and prawn crackers.