Recipes
Seafood
Prawn
Prawn and avocado cocktail

Prawn and avocado cocktail

Name: Prawn and avocado cocktail
Prep time: 25 min
Total time: 25 min
Yield: for 4 people
Cuisine: British recipes
Ingredients: 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

Easy
December 2008

Easy
December 2008

Test kitchen approved

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

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Ingredients

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

Method

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.