Description
Discover how to make delicious Cranberry Prawn Cocktail Cups with this easy recipe. Perfect for any occasion, these flavorful appetizers will impress your guests!
Ingredients
- Cooked shrimps, peeled and deveined – 1 pound (454 g) (450 grams)
- Fresh cranberries – 1 cup (240 ml) (100 grams)
- Mayonnaise – 1/2 cup (120 ml) (120 milliliters)
- Tomato sauce – 1/4 cup (60 ml) (60 milliliters)
- Lemon juice – 2 tablespoons (30 ml) (30 milliliters)
- Date syrup – 1 tablespoon (15 ml) (15 milliliters)
- Hot sauce – 1 tablespoon (15 ml) (15 milliliters)
- Salt – 1/2 teaspoon (3 ml) (2.5 grams)
- Black pepper – 1/4 teaspoon (1 ml) (1 gram)
- Lettuce leaves, for serving
- Small round pastry cups or phyllo cups – about 16 cups (3840 ml)
Instructions
- Rinse fresh cranberries and place them in a small saucepan.
- Add 1 tablespoon of water to the saucepan with cranberries.
- Cook over medium heat until cranberries start to pop, about 5 minutes.
- Remove from heat and let cranberries cool slightly.
- In a mixing bowl, combine mayonnaise, ketchup, lemon juice, honey, and chili sauce.
- Stir the mixture until smooth and well combined.
- Add salt and black pepper to the sauce, mixing well.
- Chop cooked prawns into bite-sized pieces.
- Fold the chopped prawns into the sauce mixture, ensuring they are well coated.
- Lay lettuce leaves on a serving platter.
- Arrange pastry cups on top of the lettuce leaves.
- Fill each pastry cup with a spoonful of the prawn mixture.
- Top each filled cup with a few cooked cranberries.
- Chill the prawn cocktail cups in the refrigerator for 15 minutes.
- Serve the cranberry prawn cocktail cups chilled.
Notes
- Devein the cooked prawns thoroughly before chopping into bite-sized pieces for a cleaner presentation.
- Adjust the hot sauce amount to suit your desired level of spiciness based on personal preference and brand variability.
- Enhance the visual appeal of the dish by using a mix of green and red lettuce leaves for a colorful presentation.
