Pink Lady® Prawn Cocktail with Avocado Mayonnaise

15 mins to prepare // 0 mins to cook // Serves 4 -6


Avocado Mayonnaise

  • 1 Large ripe avocado
  • 1/2 Lemon
  • 5 tbsps Olive oil
  • 3 tbsps Water
  • 2 tsp Chipotle Tabasco
  • Pinch Salt and pepper


  • 2 Gem lettuce, shredded
  • 2 Pink Lady® apples, one cubed and one sliced
  • 1 Pomegranate, seeded
  • 1 Bunch of coriander, chopped
  • 2 tsp Cayenne pepper
  • 200g Raw tiger prawns
  • 2 tbsps Rapeseed oil
  • 1/2 Lemon
  • Pinch Salt and pepper

Full preparation

  1. 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.
  2. 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.
  3. Assemble the prawn cocktails. Put a dollop of avocado mayo in the base of a glass, followed by the shredded gem lettuce.
  4. Top with cubed apple, a pinch of chopped coriander, a couple of cooked prawns, a sprinkle of pomegranate seeds, and some more shredded lettuce.
  5. Finally, top with another spoonful of avocado mayo, then finish with a couple of Pink Lady® apple slices and a prawn.