Prawn & Avocado Cocktail

A modern twist on a classic, featuring succulent prawns and ripe avocado served with a tangy Marie Rose sauce, garnished with microgreens and edible flowers for that garden party flair.

Prawn and Avocado Cocktail

Prep Time: 20 minutes

Serves: 4 guests

Ingredients:

  • 400g cooked and peeled prawns
  • 2 ripe avocados
  • 100g salad greens (e.g., rocket,
    watercress)
  • For the Marie Rose sauce:
  • 4 tablespoons mayonnaise
  • 2 tablespoons ketchup
  • 1 teaspoon Worcestershire sauce
  • A few drops of Tabasco sauce
    (adjust to taste)
  • Juice of half a lemon
  • Salt and pepper to taste

To garnish

  • Microgreens
  • Edible flowers

Instructions:

1. Prepare the Marie Rose Sauce

> In a bowl, mix mayonnaise, ketchup, Worcestershire sauce, Tabasco, and lemon juice until well combined. Season with salt and pepper to taste. Adjust the seasoning and spiciness according to your preference.

2. Assemble the Cocktail

> Cut the avocados in half, remove the pit, and carefully peel off the skin. Dice the avocado flesh into bite-sized pieces.

> In a separate bowl, gently toss the prawns with half of the Marie Rose sauce, being careful not to break the prawns.

> Place a layer of salad greens at the bottom of each serving glass or dish.

> Layer the diced avocado on top of the greens.

> Add the prawn mixture on top of the avocado.

3. Garnish and Serve

> Drizzle the remaining Marie Rose sauce over the top of each cocktail.

> Garnish with microgreens and edible flowers for a beautiful presentation.

> Serve immediately, accompanied by slices of lemon on the side.