Pink Lady® Prawn Cocktail with Avocado Mayonnaise

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.

<h1>Pink Lady<sup>®</sup> Prawn Cocktail with Avocado Mayonnaise</h1>
  • 15 mins to prepare

  • 0 mins to cook

  • Serves 4 as a starter or 6 as a canapé


  • 1 - Large ripe avocado
  • 1/2 - Lemon
  • 5 tbsps - Olive oil
  • 3 tbsps - Water
  • 2 tsp - Chipotle Tabasco
  • Pinch - Salt and pepper

Supplementary ingredients

  • 2 - Gem lettuce, shredded
  • 2 - Pink Lady® apples, one cubed and one sliced
  • 1 - Pomegranate, seeded
  • 1 - Bunch of coriander, chopped
  • 2 tsp - Cayenne pepper
  • 200g - Raw tiger prawns
  • 2 tbsps - Rapeseed oil
  • 1/2 - Lemon
  • Pinch - Salt and pepper

Full preparation

  1. 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.
  2. Sprinkle the prawns with the cayenne, salt and pepper. 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.
  3. Assemble the prawn cocktails. Put a dollop of avocado mayo in the base of a glass, followed by the shredded gem lettuce.
  4. Top with cubed apple, a pinch of chopped coriander, a couple of cooked prawns, a sprinkle of pomegranate seeds, and some more shredded lettuce.
  5. Finally, top with another spoonful of avocado mayo, then finish with a couple of Pink Lady® apple slices and a prawn.

How did you get on

Once you’ve finished cooking and you’re suitably proud of the results, why not post a pic to Instagram with the hash tag #pinklady2784? We’d love to see!

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