Truffled mushroom pâté
Serve this easy vegetarian pâté as a starter at a dinner party. It's a great partner to toast, mini crispbreads and cornichons
Rainbow prawn cocktails
- Preparation and cooking time
- Prep:
- Cook:
- plus at least 1 hr pickling
- Easy
- Serves 6 as a starter or canapé
Skip to ingredients
- 7 heaped tbsp mayonnaise
- 1 limejuiced
- 3 tsp srirachaor other chilli sauce
- 15g pickled pickled gingerfinely chopped
- 3 Little Gem lettucesleaves separated
- 300g cooked king prawns
- 3 spring onionsshredded
- 2 tsp black sesame seeds
- handful of prawn crackerscrushed
For the pickles
- 100ml rice wine vinegar
- 1 tbsp caster sugar
- 1 large carrotpeeled and julienned
- ½ large cucumberpeeled into ribbons
- 6 radishesthinly sliced
- radish
Nutrition: Per serving
- kcal386
- fat33g
- saturates3g
- carbs11g
- sugars7g
- fibre3g
- protein11g
- salt3g
Method
step 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.
step 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.
