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.
Start by making the avocado mayonnaise. Put all the ingredients into a blender with 3 tbsp water. Season to taste and blend until smooth. If too thick, loosen with more water so you have a mayonnaise-like consistency. Set aside.
Sprinkle the prawns with the cayenne pepper and season with salt and pepper.
Heat the oil in a non-stick frying pan. Add the prawns and fry for about 1 minute on a medium to high heat until just cooked. Squeeze over the lemon juice and set aside.
To assemble the prawn cocktails, put a dollop of avocado mayo in the base of 4 glasses, followed by half of the gem lettuce. Top with the cubed apple, a little chopped coriander, a couple of cooked prawns, the pomegranate seeds, and some more shredded lettuce. Finally, top with another spoonful of avocado mayo, then finish with the Pink Lady® apple slices and a prawn.