Prawn and avocado cocktail with aïoli

January 17, 2016 (Last Updated: January 11, 2019)
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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January 17, 2016 (Last Updated: January 11, 2019) By
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