Kimchi prawn cocktail boats
- Published: 11 Nov 22
- Updated: 18 Mar 24
Prawn cocktail will forever be the poster child of 1970s dinner parties, but its appeal is timeless. We’ve added kimchi for tangy crunch and spruced up the dressing with sriracha and soy sauce for a very modern take on a 70s classic.
In the mood for more canapés? Discover all of ours here.
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Makes 10 -
Hands-on time 15 min
Nutrition
- Calories
- 75kcals
- Fat
- 5.8g (1.1g saturated)
- Protein
- 3.1g
- Carbohydrates
- 2g (1.7g sugars)
- Fibre
- 1g
- Salt
- 0.4g
delicious. tips
Putting lettuce leaves in iced water is a neat little trick for whenever you want them to be extra crunchy. The cells in the leaf will absorb some of the water, expanding and becoming taut, resulting in a crunchier texture when bitten into. It also works well with spring onions, or any leafy veg that’s become a little wilted or soft. Using iced rather than room temperature water is important as the cold temperature ensures the cells constrict and hold onto the water after the leaves are drained.
You can make the prawn mixture up to 6 hours in advance – just give it a good stir before using as it may have separated slightly. Don’t chop the avocado until ready to serve, otherwise it’ll start to brown.