‘Pimped up’ Prawn Cocktails
These prawn cocktails are pimped up, for sure!
- Serves: 4 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 0 mins
¼ C (60 ml) tangy mayonnaise
1 Tbsp (15 ml) good-quality tomato sauce
250 g frozen ready-cooked prawn tails, thawed
Freshly ground black pepper
1 large ripe avocado
Juice and zest of ½ lemon
1 packet baby gem lettuce, broken into leaves
½ C (125 ml) beetroot, julienned
Mix the mayonnaise and tomato sauce together and add cayenne pepper to taste.
Add the Marie-Rose sauce to the prawns and season with lots of black pepper.
Place the avocado flesh, lemon juice and zest into a food processor and pulse until smooth and it resembles a purée. Season to taste.
Place the lettuce leaves onto a platter or individual plates and fill with a teaspoon of avocado purée, some julienned beetroot and 2–3 saucy prawns. Finish off with another dollop of avocado purée.
Replace the beetroot with julienned cucumber.
For larger portions, simply assemble in attractive glasses.