Ingredients
- large cooked peeled king prawns 750g (about 5 per person)
- lemon 1, juiced
- lime 1, juiced
- clementine or satsuma 1, juiced olive oil
- sea salt 1 tsp
- salad cress a punnet
- soured cream 300ml tub
- toasted rye bread or seeded flatbreads to serve
- cucumber 1 small
- golden caster sugar 3 tbsp
- white wine vinegar 3 tbsp
- English mustard powder 1 tsp
- shallot 1, very finely chopped
Method
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Step 1
To make the pickle, peel the cucumber then halve lengthways and scoop out the seeds with a teaspoon and discard. Dice into 1cm chunks.
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Step 2
Melt the caster sugar in the vinegar with the mustard powder in a small pan to make a pickling liquid.
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Step 3
Put the diced cucumber and shallot in a bowl, pour over the pickling liquid and stir well. Chill until needed.
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Step 4
Tip the prawns into a dish and stir in the citrus juices, 2 tbsp oil and salt. Leave for just 10 minutes, stirring halfway through.
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Step 5
Drain in a sieve set over a bowl, then divide between 8 small plates, drizzling over just a splash of the marinade. Snip some salad cress on top, and add a spoonful of the pickled cucumber and soured cream. Serve with rye toast or flatbreads.
Nutritional Information
- Kcals 202
- Carbs 10g
- Protein 16.5g
- Fat 10.6g
- Salt 2g
- Fibre 0.5g
