Prawn cocktail with avocado mousse recipe
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.
Appears in these collections
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
From our partners
Similar Recipes
This banh mi with a delicious difference takes just 10 minutes to make at home
- < 30 mins
- Jessica Brook
Julia Busuttil Nishimura’s go-to midweek fish with tomatoes, harissa and fennel
- 30 mins - 1 hr
- Julia Busuttil Nishimura
More by Darren Robertson and Mark LaBrooy
Fennel and squash puff pastry galettes with pangrattato recipe
- 30 mins - 1 hr
- Darren Robertson and Mark LaBrooy
Chorizo and vongole with squid ink pasta and prawn oil
- 30 mins - 1 hr
- Darren Robertson and Mark LaBrooy