Recipe: Yuzu Kosho Prawn Cocktail

Move over Marie Rose, yuzu kosho is in town! The citrus-chilli Japanese condiment works beautifully with meat, fish or seafood. We particularly love to make our own yuzu kosho dressing for fish and salads. Just stir yuzu kosho through a mixture of greek yoghurt and mayonnaise. The sauce perfectly complements the classic prawn cocktail – plus it takes just two minutes to make and tastes divine.

Ingredients Serves: 4

  • For the yuzu kosho mayonnaise
  • 60g mayonnaise
  • 40g greek yoghurt
  • 1 tsp yuzu kosho (to taste)

To assemble the prawn cocktails

  • 1/4 white cabbage
  • Pinch of salt
  • Green leaves
  • 200g cooked shelled king prawns
  • Yuzu kosho mayonnaise (above)
  • Snipped chives to ganish

Method

  1. Finely slice the white cabbage using a mandolin, and toss with a pinch of salt. Cover and leave to soften for 30 minutes
  2. Arrange layers of cabbage and green leaves in a glass — you may have a little cabbage left over. Top with prawns and spoon over the yuzu kosho mayonnaise.
  3. Garnish with chives and serve with crusty bread.


2 comments

  • Absolutely!

    nicola on

  • Can you use Japanese Mayo (http://www.souschef.co.uk/japanese-mayonnaise.html) for this recipe? or would that be too rich?

    Kiki on

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