Pink Lady prawn cocktail with avocado mayonnaise

14 August 2017 by
First published: 31 August 2017

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


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

Did you enjoy this recipe? Please rate it
recipe image
Pink Lady prawn cocktail with avocado mayonnaise
Published On
Prep time
Cooking time
Total Time