This 1960s-inspired canapé is the perfect snack for cocktail hour. Combining juicy prawns with creamy cocktail sauce and the crunch of cucumber, it’s a celebration in one bite.




Skill level

Average: 3.5 (7 votes)


  • 2 (about 2.5 cm diameter) telegraph cucumbers 
  • 16 small cooked tiger prawns, cleaned, peeled with tails intact 
  • ½ lemon, juiced 
  • 2 spring onions, cut into julienne, submerged in iced water 

Cocktail sauce

  • 2 tbsp whole egg mayonnaise 
  • 2 tbsp thickened cream, whipped to soft peaks 
  • 1 tbsp tomato sauce 
  • 1 tsp lemon juice 
  • 1 tsp Worcestershire sauce 
  • 3 tsp brandy 
  • 4 drops Tabasco sauce

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


To make cocktail sauce, whisk together all the ingredients in a bowl. Cover with plastic wrap and refrigerate until needed.

To decorate cucumbers, if desired, remove strips from the skin (see Note) at regular intervals. Cut cucumbers into 2.5 cm-wide lengths. Using a melon baller or small teaspoon, hollow out the flesh from the centre of cucumbers.

Toss prawns in lemon juice and season with sea salt. Place a prawn in each cucumber cup, and serve topped with cocktail sauce and spring onions.



• We used a cannelling knife (V- or U-shaped knife), available from kitchen, hardware and art supply shops, to carve the cucumbers.


As seen in Feast magazine, Mar 2012, Issue 7. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.

Photography by Brett Stevens.