Gochujang prawn cocktail with pickled cucumber recipe
 This spicy spin on the classic prawn cocktail would make the perfect Christmas Day starter. 80ml/2½fl oz rice wine vinegar 25g/1oz caster sugar ½ small cucumber, peeled into strands using a vegetable peeler, middle discarded 80ml/2½fl oz rice wine vinegar 25g/1oz caster sugar ½ small cucumber, peeled into strands using a vegetable peeler, middle discarded 40g/1½ oz gochujang100g/3½oz mayonnaise ½ lime, zest and juice 250g/9oz cooked and peeled jumbo king prawns (defrosted if frozen) 40g/1½ oz gochujang 100g/3½oz mayonnaise ½ lime, zest and juice 250g/9oz cooked and peeled jumbo king prawns (defrosted if frozen) 100g/3½oz Chinese leaves, shredded 1 tbsp black sesame seeds 1 lime, thinly slicedbuttered bread 100g/3½oz Chinese leaves, shredded 1 tbsp black sesame seeds 1 lime, thinly sliced buttered bread Method To make the pickled cucumber, pour the rice wine vinegar into a jar or bowl and sprinkle in the sugar. Stir until the sugar has dissolved. Submerge the cucumber strips in the vinegar solution then leave to pickle for at least 30 minutes.Meanwhile, combine the gochujang and mayonnaise in a bowl. Add the lime zest and juice and mix well. Place the prawns in a bowl and mix in two-thirds of the sauce, stirring until the prawns are completely coated. Divide the shredded Chinese leaves between 4 cocktail or coupe glasses. Spoon over the saucy prawns and top with the pickled cucumber before sprinkling with the sesame seeds. Finish each glass with a slice of lime and serve alongside buttered bread and a ramekin of the remaining sauce for dipping. To make the pickled cucumber, pour the rice wine vinegar into a jar or bowl and sprinkle in the sugar. Stir until the sugar has dissolved. Submerge the cucumber strips in the vinegar solution then leave to pickle for at least 30 minutes. To make the pickled cucumber, pour the rice wine vinegar into a jar or bowl and sprinkle in the sugar. Stir until the sugar has dissolved. Submerge the cucumber strips in the vinegar solution then leave to pickle for at least 30 minutes. Meanwhile, combine the gochujang and mayonnaise in a bowl. Add the lime zest and juice and mix well. Meanwhile, combine the gochujang and mayonnaise in a bowl. Add the lime zest and juice and mix well. Place the prawns in a bowl and mix in two-thirds of the sauce, stirring until the prawns are completely coated. Place the prawns in a bowl and mix in two-thirds of the sauce, stirring until the prawns are completely coated. Divide the shredded Chinese leaves between 4 cocktail or coupe glasses. Spoon over the saucy prawns and top with the pickled cucumber before sprinkling with the sesame seeds. Finish each glass with a slice of lime and serve alongside buttered bread and a ramekin of the remaining sauce for dipping. Divide the shredded Chinese leaves between 4 cocktail or coupe glasses. Spoon over the saucy prawns and top with the pickled cucumber before sprinkling with the sesame seeds. Finish each glass with a slice of lime and serve alongside buttered bread and a ramekin of the remaining sauce for dipping. Recipe tips Don’t combine all the elements until you’re ready to serve. Prepare your cucumber and sauce in advance, keep in airtight containers and only stir through the prawns just before eating. Make sure you explore the freezer section when shopping for ingredients. Frozen shellfish can be very good value for money and is quickly defrosted in cold water.