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Ingredients
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
Directions
- 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.
- 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.
- 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.
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