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
-
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.
-
Step 2
Melt the caster sugar in the vinegar with the mustard powder in a small pan to make a pickling liquid.
-
Step 3
Put the diced cucumber and shallot in a bowl, pour over the pickling liquid and stir well. Chill until needed.

-
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.
-
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
