Contains fish, shellfish and soy.
“This recipe is a fun take on the classic prawn cocktail. I’ve given the usual Marie Rose sauce a green twist by using avocado instead of cream or mayonnaise, making it both dairy and egg free. This is one of my summertime faves and is perfect as a shared appetiser or placed in the middle of the table on Christmas Day.” Georgia Barnes
4 ripe hass avocados, chopped
150ml tomato sauce
60ml (1/4 cup) Worcestershire sauce
2 tsp chipotle Tabasco sauce
1.5kg cooked king prawns, peeled, tails intact
1 red cos lettuce or red oak lettuce, leaves separated
Lebanese cucumber, peeled into ribbons, to serve
2 cups nasturtium flowers, (or watercress), to serve
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2 Method Steps
Process the avocado, tomato sauce, Worcestershire sauce, Tabasco and the juice of 1 lemon until smooth. Add water and process until well combined. Season. Transfer to a bowl.
Cut the remaining lemon into thin wedges. Arrange prawns, lettuce, cucumber, lemon wedges and nasturtium or watercress, if using, on a platter with the sauce. Allow guests to make their own prawn cocktail by filling a lettuce leaf with cucumber, prawns, sauce, nasturtiums or watercress, and a squeeze of lemon.
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