Prawn cocktail with avocado mousse recipe

Name: Prawn cocktail with avocado mousse recipe
Cook time: 30 min
Yield: 4
Cuisine: Modern Australian
Ingredients: 2 avocados; 75ml buttermilk; 1 lemon, juice and zest; salt and pepper; ½ iceberg lettuce, cut into 4 wedges; 1kg cooked fresh prawns, peeled and deveined; 200ml whole egg mayo; 2 tbsp tomato sauce; 1 tsp Tabasco sauce

Darren Robertson and Mark LaBrooy

January 15, 2018

Prawn cocktail with seafood sauce and avocado mousse.Edwina Pickles

easyTime:< 30 minsServes:4

When buying prawns, look for smaller ones as they are usually much sweeter. As with any seafood, the fresher the better – it's worth befriending your local fishmonger so you get the best of the best.

Ingredients

2 avocados
75ml buttermilk
1 lemon, juice and zest
salt and pepper
½ iceberg lettuce, cut into 4 wedges
1kg cooked fresh prawns, peeled and deveined
200ml whole egg mayo
2 tbsp tomato sauce
1 tsp Tabasco sauce

Method

Add the avocados, buttermilk, half the lemon juice and zest to a food processor, give it a good whiz and season well.
On four large plates, use the mousse as a base and arrange the iceberg wedge in the centre.
Divide the prawns equally and arrange on each plate.
In a medium-sized bowl, add the mayo, tomato sauce, Tabasco, remaining lemon juice and zest, mix and season well. If you like it spicy, add more Tabasco. Spoon over the top of the prawns and iceberg and serve immediately.