Yuzu Kosho Prawn Cocktail Recipe

Share on Facebook Tweet on Twitter Share by Email Pin on Pinterest

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

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.

About the author

Nicola Lando is the co-founder and CEO of Sous Chef, where she has spent more than a decade sourcing, tasting and selecting specialist ingredients, cookware and tableware from producers around the world.

She trained at Leiths and later completed a stage at a Michelin-starred London restaurant, experiences that helped shape Sous Chef’s original mission: to give home cooks access to the same exceptional ingredients used by professional chefs.

Today, Nicola leads much of Sous Chef’s product sourcing and ingredient selection, working directly with producers and travelling internationally to food fairs, farms, mills and manufacturers. She tastes thousands of products each year and has built deep expertise across storecupboard ingredients, olive oil, condiments, spices, preserved foods and specialist cooking ingredients.

She holds an olive oil sommelier certification from ESAO in Spain, Imperial Executive Education’s Certificate in Nutrition for Health: Evidence-Based Tools and Strategies certificate; as well as studying Food Safety and Control at University of Greenwich.

Nicola also writes recipes and ingredient guides for Sous Chef, combining practical cooking experience with first-hand knowledge from producers, suppliers and specialist food makers. Her work focuses on helping cooks understand how to choose better ingredients, use them well, and get more flavour from their cooking.