Korean-style Shrimp Cocktail

My Mother-in-law introduced me to shrimp cocktails on Christmas Day. This is my version.

Ingredients:

• 8 tiger prawns
• Salt & Pepper
• 2 Tbsp Oil
• 8 Slices of White Bread
• Tartare Sauce
• 16 Cucumber Slices
• 8 Iceberg lettuce leaves, washed
• 8 Mint leaves, washed
• 100g Fish Roe
• Butter

What to do: 

Firstly, devein the prawns and wash well, drying with a towel to remove any excess water. Sprinkle a little salt and pepper on them. In a frypan heat some oil and pan-fry the prawns until cooked. Set aside to cool.

Remove the crusts and with a rolling pin flatten each piece of bread, then lightly spread the tartare sauce on each slice and add a prawn, 2 slices of cucumber, a lettuce leaf, a mint and a teaspoon of fish roe. Spread out and roll the cocktail in the bread.

In a frypan, on a low head add a very small amount of butter and lightly fry your prawn cocktails until just toasted.

A great alternative for your Christmas Day lunch.