Why you should try modern prawn cocktail
This modern prawn cocktail is incredibly fast to prepare because it requires no cooking at all. The addition of avocado adds a lovely texture that complements the firm prawns. Using fresh lime juice instead of just lemon brings a bright and modern citrus note to the dish. It is a healthy and refreshing choice that feels much more sophisticated than the traditional version.
How to get modern prawn cocktail ready
Prepare the sauce: Mix the mayonnaise and tomato ketchup in a small bowl until the colour is even. Add the Worcestershire sauce and a pinch of cayenne pepper for a subtle hint of heat. Squeeze in half of the lime juice to brighten the flavours. Stir everything together until the sauce is smooth and glossy.
Chop the base: Shred the baby gem lettuce into thin strips and divide them between two glasses or small bowls. Slice the avocado in half and remove the stone before cutting the flesh into small cubes. Place the avocado pieces on top of the lettuce layer to create a solid base.
Combine the prawns: Pat the prawns dry with kitchen paper to ensure the sauce sticks properly. Place the prawns into the bowl with the sauce and toss them gently until they are fully coated. Be careful not to break the prawns while mixing. Taste a small bit to see if it needs an extra pinch of salt.
Garnish and serve: Spoon the prawn mixture over the avocado and lettuce layers in each glass. Sprinkle finely chopped chives over the top and add a small wedge of lime on the side. Dust with a tiny bit more cayenne pepper if you want extra colour. Serve immediately while it is cold and fresh.
My best tips for modern prawn cocktail
Always use the freshest ingredients possible for this modern prawn cocktail to get the best results. If the prawns are frozen, make sure they are completely thawed and drained before adding them to the sauce. You can swap the baby gem lettuce for rocket if you prefer a peppery taste. Squeezing the lime juice over the avocado cubes immediately after cutting will prevent them from turning brown. For a more intense flavour, let the sauce sit in the fridge for ten minutes before mixing with the prawns. This allows the spices to develop properly within the mayonnaise base.
Find more ideas here:
banana cake with chocolate,
pasta with crab or
garlic-marinated langoustines.
