Prawn Cocktail Lollipops

Who doesn't like a prawn cocktail? Fashionable from the 70s, its having a bit of a revival right now. This is my fun version in canapé form - not 100% authentic, but very tasty. Pickling the cucumber makes it deliciously crunchy and the completed canapé keeps in the fridge happily for several hours.

Ingredients - makes 20

1 cucumber (a thin one if possible)

2 tbs white wine vinegar

1 tbsp caster sugar

1 small red chilli (optional)

1 tsp coarse salt

20 medium sized tiger prawns

Chives

Simple Marie Rose Sauce (or use shop bought)

2 tbs mayonnaise

2 tsp tomato ketchup

Tabasco

20 bamboo sticks

Method

Discard one end of the cucumber and slice 20 pieces approximately 1cm thick. Using a small round cutter, stamp out a circle from the centre of each slice to remove the seeds.

Sprinkle the cucumber slices with the salt and leave in a colander for about 15 minutes. Then blot the slices very thoroughly with a clean tea towel or kitchen paper.

Stir the sugar into the white wine vinegar and then add the blotted cucumber slices. Leave for 30 about minutes to lightly pickle.

Pat the prawns as dry as possible, particularly if they have been frozen. Push one prawn neatly into each hole in the cucumber slices. Secure with a bamboo stick.

Mix the Marie Rose sauce (adjust to your liking) and spoon or pipe a small blob on top of each slice. Sprinkle with some finely chopped chives.

Can be served immediately or kept in the fridge for several hours.