There is something very special about this old retro classic and very overlooked prawn cocktail, maybe it's because I am a child of the 1970's and this was so avant-garde it was at every party and boy did I grow up in a major partying family and a really fancy restaurant starter, often served in a tall glass dish to elevate its presence, this is still worthy of its stature but sadly seen as old hat, but not in my home!
Prep time 10 minutes / Cooking prawns time 5 minutes
Ingredients
(serves 4-6)
18 raw shell on cold water prawns
1 iceberg lettuce
1 clove garlic finely grated
1 shallot finely finely diced
1 tsp butter
2 avocados peeled and fork mashed
100ml olive oil mayonnaise (homemade!) recipe below
2 tbsp tomato ketchup
1/2 lemon juiced
Pinch sea salt
Pinch black pepper
Pinch cayenne pepper
Peel and devein the prawns, in a medium hot pan place the butter, melt then add the onion, garlic and prawns, cook slowly until fully pink, remove from the heat and leave to cool on one side while you make the iceberg serving cups.
Mash the avocado with your fork and season with a pinch of salt and pepper and maybe a hint of cayenne pepper, leave to one side, place the tomato ketchup, lemon juice, olive oil mayonnaise, a pinch of salt, pepper and cayenne pepper in a bowl and mix well, add the cooled prawns, onion and garlic infused cooking butter and coat completely.
Take the biggest 4-6 whole leaves off of the ice berg and place them on your serving platter or plates, load with a generous dollop of seasoned fork mashed avocado followed by a generous helping of your mayo coated beautifully seasoned and flavoured prawns, finish off with a little extra dusting of cayenne pepper and that's it one of the most gorgeous prawn avocado cocktails done!
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