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. Yum.
Ingredients (makes 4 as a starter or 6 as a canapé)
For the mayonnaise
1 large ripe avocado
½ lemon
5tbsp of olive oil
3tbsp of water
2tsp 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
200g of raw tiger prawns
2tbsp of rapeseed oil
½ lemon
Salt and pepper
Method
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.
Recipe courtesy of pinkladyapples.co.uk
