Yuzu Kosho Prawn Cocktail Recipe
By Nicola Lando
-
10 minutes prep time
-
0 minutes cook time
-
Easy
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 is co-founder and CEO at Sous Chef. She has worked in food for over ten years.
Nicola first explored cooking as a career when training at Leiths, before spending the next decade in Finance. However... after a stage as a chef at a London Michelin-starred restaurant, Nicola saw the incredible ingredients available only to chefs. And wanted access to them herself. So Sous Chef was born.
Today, Nicola is ingredients buyer and a recipe writer at Sous Chef. She frequently travels internationally to food fairs, and to meet producers. Her cookbook library is vast, and her knowledge of the storecupboard is unrivalled. She tastes thousands of ingredients every year, to select only the best to stock at Sous Chef.
Nicola shares her knowledge of ingredients and writes recipes to showcase those products. Learning from Sous Chef's suppliers and her travels, Nicola writes many of the recipes on the Sous Chef website. Nicola's recipes are big on flavour, where the ingredients truly shine (although that's from someone who cooks for hours each day - so they're rarely tray-bakes!).
