Yuzu Prawn Cocktail Wonton Cups

To prep, preheat oven to 180°C (350°F). Bring a large pot of water to the boil. Add a decent handful of salt (like you would salt pasta water).

Lightly brush a 20-hole mini cupcake tray with oil.

Cut the wonton wrappers into circles (make the circle as big as your wonton wrapper will allow). You can do this by placing an upturned glass on top of a small pile of wrappers to act as a guide, and then using a sharp knife to cut around it. (Note: you might like to keep the scraps of wonton wrapper and use them to add to soups.)

Press the wonton wrappers into the greased mini cupcake tray holes. Try to expel any air bubbles and fold the sides as neatly as possible. Bake in the preheated oven for 5 minutes or until golden and crisp. Remove from the oven and allow to cool. (At this point, you can store them in an airtight container for up to 24 hours and make the filling the next day.)

For the yuzu cocktail sauce, place the egg yolks in a large bowl along with the mustard, yuzu juice and Worcestershire sauce. Whisk until well combined. Next, at the same time as you continue whisking vigorously, slowly drizzle the vegetable oil into the egg yolk mixture. Then slowly drizzle in the olive oil, while whisking vigorously. By now, you should have a thick mayonnaise mixture. Whisk in the salt. Set aside in the fridge until ready to assemble.

Cook the prawns for 2–3 minutes in the boiling salted water or until just tender. Drain and rinse under a tap to cool. Once cool enough to handle, dice the cooked prawns into small pieces.

To assemble the yuzu prawn cocktail wonton cups, place a small mound of lettuce into the bottom of each wonton cup. Drizzle with the yuzu cocktail sauce. Add the prawns and drizzle again with the sauce. Top with avocado. Sprinkle over the coriander, then top each wonton cup with a slice of red chilli, if using. Transfer to a serving plate.