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Prawn & avocado cocktail
Prawn & avocado cocktail
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Prep Time:
20 minutes
Cook Time:
Total Time:
20 minutes
Timeless prawn cocktails always make a tasty choice.
Ingredients:
  • 4 ripe avocados
  • 1 bunch coriander, washed, dried, roots & stalks trimmed
  • 4 egg yolks
  • 42.00 gm fresh lemon juice
  • 60ml (1/4 cup) olive oil
  • Salt & freshly ground black pepper
  • 1 iceberg lettuce, leaves separated, washed, dried
  • 30 Deli Thawed Cooked Large Black Tiger Prawns, peeled, deveined
  • 2 lemons, cut into 10 wedges, to serve
  • Ciabatta or crusty bread, to serve
Instructions:
  • With a small sharp knife, halve 1 avocado, remove the stone and peel. Transfer it to a food processor. Add coriander, egg yolks, and half the lemon juice. Blend until smooth. While blending, slowly pour in the oil until the mixture is thick. Season with salt and pepper. Transfer the mayonnaise to an airtight container, cover the surface with plastic wrap, and refrigerate with a lid on top.
  • Cut the remaining avocados in half using a small sharp knife, remove the stones and peel. Coarsely chop the avocado, place in a large bowl, and gently toss with the remaining lemon juice to coat.
  • On serving plates, lay out lettuce leaves cup-side up. Spoon avocado mixture evenly onto lettuce leaves and top with prawns. Finish with a drizzle of mayonnaise and a sprinkle of pepper. Serve with lemon wedges and crusty bread on the side.

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