Yields6 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins
Check out this stunning Christmas Prawn cocktail, made with a little help from Olivado's delicious avocado cooking oil. Watch the tutorial video here:
1 twin pack cos sweet petite 2 cups raw prawns Some large tiger prawns for garnish Avocado Cooking Oil 1 tsp Chilli Flakes 1 large ripe avocado, halved, stone removed, diced 1 lemon cut into wedges A handful of chopped mint A handful of chopped parsley
For the cocktail sauce Ã¢â€¦â€œ cup mayonnaise Ã¢â€¦â€œ cup Sour Cream 2 Tbsp tomato sauce 1/2 tsp smoked paprika
Well chilled Pinot Gris goes very well with this delicate prawn cocktail.
Separate the leaves of the little gem lettuce, wipe clean. Arrange on serving platter.
Cook small prawns in boiling water for 2-3 minutes until completely pink and cooked through. Set aside to cool.
Mix all the cocktail sauce ingredients together, season.
Combine the cooked prawns, cocktail sauce and herbs in a bowl. Stir gently to combine.
Over a high heat in a fry pan drizzle some avocado oil and fry off the large tiger prawns with pinch of chilli flakes until pink and caramelised - around 3-5 minutes.
Top each lettuce cup with a spoonful of prawn cocktail mixture, sliced avocado, a chilli tiger prawn and a sprinkle of extra herbs. Serve with lemon wedges and devour!