Pink Lady® Prawn Cocktail with Avocado Mayo



For the mayonnaise

  • 1 large ripe avocado
  • ½ lemon
  • 5 tbsp of olive oil
  • 3 tbsp of water
  • 2 tsp of chipotle Tabasco
  • Salt and pepper


For the prawn cocktail

  • 2 gem lettuce, shredded
  • 2 Pink Lady® apples, one cubed and one sliced
  • 1 pomegranate, seeded
  • 1 bunch of coriander, chopped
  • 2 tsp of cayenne pepper
  • 1/2 lb of raw tiger prawns
  • 2 tbsp of rapeseed oil
  • ½ lemon
  • Salt and pepper


  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. Top with cubed apple, a pinch of chopped coriander, a couple of cooked prawns, a sprinkle of pomegranate seeds, and some more shredded lettuce. Finally, top with another spoonful of avocado mayo, then finish with a couple of Pink Lady® apple slices and a prawn.

This recipe was originally published by a global Pink Lady® brand partner here.