Make this deliciously, posh prawn cocktail, to wow your guests over the festive party season!
The prawn cocktail has moved in and out of favour over the years, but proved it has staying power. Paired, a-la-70’s style with avocado, your guests will think you’ve pulled out all of the stops.
Making your own marie-rose sauce is easier than you think too. We use a store cupboard favourite to make the classic sauce. Can you guess which one?
1 Little Gem lettuce, finely shredded
1 small ripe avocado, pitted, peeled and sliced
Juice of ½ lemon
2 tbsp. light mayonnaise
1 tsp tomato puree
1 tbsp capers
100g large prawns, thawed if frozen
Fresh dill and lemon wedges
Share the lettuce between 2 serving glasses and arrange the avocado on top. Squeeze most of the lemon juice over, to prevent the avocado turning brown.
Mix the mayonnaise and tomato puree together, adding the last drops of lemon juice. Stir in the capers and most of the prawns. Share between the glasses.
Garnish with the remaining prawns, dill and lemon wedges. Keep covered and chilled until ready to serve.
Preparation time: 15 min
Cooking time: None
Like this? Why not serve this as dessert?
Recipe and food styling: Sue Ashworth
Photography: Nathan King, Jonathan Short