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Prawn Cocktail with Smoky Mayonnaise |
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| Serves 4 |
Prep 35 mins |
No Cook |
Easy |
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My rating |
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Ingredients |
120g mayonnaise (whole-egg)
½ teaspoons smoked paprika (+ extra to
sprinkle)
1½ teaspoons lemon juice
½ teaspoon sea salt (smoked or regular)
16 prawns (cooked, about 1kg, peeled)
1 avocado (cut into 1cm cubes)
1 tablespoons olive oil
½ iceberg lettuce (finely shredded)
1 cucumber (Lebanese, peeled, halved, seeds removed, finely
chopped)
3 spring onions (thinly sliced on an angle)
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Combine the mayonnaise, smoked
paprika, lemon juice and 1/2 teaspoon smoked or regular
salt in a small bowl. Cover and chill until serving.
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Season prawns with the
remaining salt and some pepper, then set aside. Toss
avocado with olive oil and season with sea salt and black
pepper. Set aside.
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Divide lettuce among 8 serving
glasses. Top with avocado, cucumber and most of the spring
onion. Arrange prawns on top and finish with a generous
dollop of the smoky mayonnaise.
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Sprinkle prawns with remaining
onion and some smoked paprika and serve.
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