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    Prawn and avocado cocktail with aïoli

    Prawn and avocado cocktail with aïoli recipe

    Throwing a dinner party or just feeling like something fancy? Prawn and avocado cocktail with aïoli is a deliciously elegant appetiser. The creamy avocado is perfect with lighter prawn meat.

    Print Recipe

    Prawn and avocado cocktail with aïoli

    Serves: 4
    Cooking Time: 15 mins

    Ingredients

    • 12 peeled prawns
    • butter, for frying

    • Aïoli

    • 3 large egg yolks
    • 4 garlic cloves
    • juice of ½ lemon
    • salt and freshly ground black pepper, to taste
    • mustard powder, to taste (optional)
    • 150ml avocado oil
    • lemon wedges, to garnish
    • 2 heads of baby gem lettuce, shredded
    • 1 avocado, thinly sliced
    • fresh dill, to garnish
    • salt and freshly ground black pepper, to taste

    Instructions

    1

    Pan-fry the prawns in a little butter until cooked, about 5 minutes. Set aside to cool completely.

    2

    For the aïoli, blend all the ingredients, except the olive oil, in a food processor. While blending, add the oil in a steady stream to form a thick sauce.

    3

    Place a lemon wedge in the bottom of 4 glasses. Divide the lettuce between the glasses and layer the avocado, prawns and aïoli on top. Garnish with dill and lemon wedges, season and serve.

    Notes

    To drink: Ataraxia Chardonnay is perfectly suited to this starter.

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