Looking for the perfect starter to kick off your dinner party? This prawn cocktail recipe gives a modern twist to a culinary classic, combining sweet Pink Lady® apples with a kick of Tabasco and a creamy avocado mayo.
Full preparation
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To make the avocado mayonnaise, put all the relevant ingredients into a blender and blend until smooth. If too thick, loosen with more water so you have a mayonnaise-like consistency. Set aside.
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Sprinkle the prawns with the cayenne, salt and pepper.
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Heat a non-stick pan and add the oil. Fry the prawns for about a minute on medium to high heat until just cooked. Squeeze the lemon half to finish. Set aside.
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Assemble the prawn cocktails. Put a dollop of avocado mayo in the base of a glass, followed by the shredded gem lettuce.
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Top with cubed apple, a pinch of chopped coriander, a couple of cooked prawns, a sprinkle of pomegranate seeds, and some more shredded lettuce.
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Finally, top with another spoonful of avocado mayo, then finish with a couple of Pink Lady® apple slices and a prawn.
