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.
- 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
Finely slice the white cabbage using a mandolin, and toss with a pinch of salt. Cover and leave to soften for 30 minutes
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.
Garnish with chives and serve with crusty bread.