serves 2
An iconic hors d'oeuvre first made popular in the 1960s, prawn cocktail is a dish that has stood the test of time and still today makes an amazing accompaniment to any meal.
Allergens
Utensils
Tags
Prawns
160 grams
Mayo
2 sachet(s)
Worcester Sauce
1 sachet(s)
Ketchup
1 sachet(s)
Paprika
1 sachet(s)
Lemon
1 unit(s)
Avocado
1 unit(s)
Cucumber
1 unit(s)
Oil
to taste
Salt
to taste
Pepper
to taste
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the prawns. Season with salt, pepper and half the paprika.
- Fry until cooked through, 4-5 mins. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
- Once cooked, remove the pan from the heat.
- Meanwhile, zest and quarter the lemon. Juice half the lemon wedges.
- In a bowl, mix the mayo, ketchup, remaining paprika, lemon zest, Worcester sauce and 1 tsp lemon juice. Season to taste with salt and pepper.
- Halve the avocado and remove the pit. Use a tablespoon to scoop out the flesh and thinly slice.
- Trim the cucumber then halve lengthways. Thinly slice widthways.
- Arrange avocado and cucumber around the sides and at the bottom of cocktail glasses.
- Top with the prawns.
- Drizzle the cocktail sauce over the top.
- Serve the remaining lemon wedges alongside.
1131
kJ
Energy (kJ)
270
kcal
Energy (kcal)
21.3
g
Fat
0.9
g
of which saturates
5.8
g
Carbohydrate
4.5
g
of which sugars
4.2
g
Dietary Fiber
13.6
g
Protein
0
mg
Cholesterol
2.99
g
Salt
with avocado and cucumber | serves 2
