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.