Prawn and avocado cocktail
- December 2008
- for 4 people
- Ready in 25 minutes
This starter is a great version of a completely classic dish: try our prawn and avocado cocktail recipe for a refreshing twist.
- Dairy-free recipes
420kcals, 35.1g fat (5.8g saturated), 22.5g protein, 3.6g carbs, 2g sugar, 0.8g salt
- 450g raw shell-on king prawns
- 2 little gem lettuce or 1 head cos
- 1 each red and white chicory
- 2 ripe avocados
- Cayenne pepper, to sprinkle
- Lemon wedges, to garnish
For the cocktail dressing
- 1 large free-range egg yolk
- ½ tsp Dijon mustard
- 1 tbsp lemon juice
- 100ml mild olive or vegetable oil
- 1 tbsp tomato ketchup
- ½ tsp Worcestershire sauce
- A mean shake of Tabasco sauce
- ½ tbsp vermouth
- Bring a pan of salty water to the boil. Cook the prawns until pink. Drain on kitchen paper, then cool in the fridge.
- Meanwhile, whizz the egg yolk with the mustard and lemon juice in a food processor, then add the oil in a steady stream. The mayo is ready when the blades leave a trail in the mixture. Fold in the other flavourings by hand, and adjust to taste.
- Remove the prawn shells, leaving the tail shell on for show, if you like.
- Strip the lettuce and chicory down to their hearts (the tight, inner leaves) and finely shred. Peel, stone and cut the avocados into thin wedges. Lightly toss 1 tbsp of the dressing into the prawns, lettuce, chicory and avocados. Divide between glasses. Spoon the remaining dressing on top of the cocktails and sprinkle with a little cayenne pepper. Serve with lemon wedges.
Make the cocktail dressing a day ahead, if you like.
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