Canape Peanut Prawns on Cucumber

A Thai-inspired canape of contrasting textures and flavours that’s great for the budget conscious.

• Ready In: 6 mins
• Yields: 20 canapes

Ingredients

• 1⁄2 cucumber
• 4  ounces cream cheese
• 2  teaspoons  sweet chili sauce
• 2  scallions, finely chopped
• 1  teaspoon lemon juice
• 2 1⁄2 ounces  dry roasted peanuts, finely chopped
• 20  shrimp, cooked and peeled

Directions

1. Slice the cucumber into ten discs, each about 1/4in thick.
2. Mix together the cream cheese, chili sauce, scallion, lemon juice and two-thirds of the peanuts. Spoon the mixture on top of the cucumber discs (to make them look neater, scoop the mixture between two teaspoons to give a nice shape).
3. Sit a shrimp on top of each cucumber disc. Sprinkle over the remaining chopped peanuts and arrange on a serving plate.