15 mins to prepare // 0 mins to cook // Serves 4 -6
Ingredients
Avocado Mayonnaise
- 1 Large ripe avocado
- 1/2 Lemon
- 5 tbsps Olive oil
- 3 tbsps Water
- 2 tsp Chipotle Tabasco
- Pinch Salt and pepper
Tacos
- 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
- 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.
- 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.
- Assemble the prawn cocktails. Put a dollop of avocado mayo in the base of a glass, followed by the shredded gem lettuce.
- Top with cubed apple, a pinch of chopped coriander, a couple of cooked prawns, a sprinkle of pomegranate seeds, and some more shredded lettuce.
- Finally, top with another spoonful of avocado mayo, then finish with a couple of Pink Lady® apple slices and a prawn.