Prawn & Avocado Cocktail

Prawn & Avocado Cocktail
Fresh prawn and avocado cocktails are a quintessential festive starter

Makes 8

½ cup whole egg mayonnaise

1½ tbsp tomato sauce

2 tsp creamed horseradish

2 tsp worcestershire sauce

3 tsp lemon juice

4 cups picked watercress

4 red radish, very finely sliced

1 mango, thinly sliced

2 avocados, peeled, quartered

1.5kg cooked medium
king prawns, peeled,
tails intact

 

Combine mayonnaise, tomato sauce, horseradish, worcestershire sauce and lemon juice into a small bowl until well combined. Set aside in fridge until ready to use.

Using 8 x 1 cup glass bowls or glasses, divide watercress and radish, mango and avocado among them. Top with prawns, drizzle sauce over.

Tip You can make the cocktails a few hours in advance. Just cover with plastic wrap until ready to serve, and drizzle with sauce before serving. Leftover cocktail sauce can be used for sandwich fillings or salads. Store in the fridge
for up to 2 weeks.

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