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Chilli Prawn and Avocado Cocktail

This recipe is inspired by Margaret Fulton's early writings on international food (circa 1970-72).


  • salad

  • cocktail sauce


  • 1.

    To cook the prawns, heat oil in frypan with garlic, Tabasco and chilli paste.

  • 2.

    Add the prawns and sauté gently for 2 minutes until prawns begin to change colour.

  • 3.

    Add lemon zest, juice and ground coriander.

  • 4.

    Season to taste with salt and pepper.

  • 5.

    Remove from heat and add coriander leaves.

  • 6.

    To make the cocktail sauce, whisk all ingredients together in bowl until combined. Taste and adjust seasoning to suit.

  • 7.

    To assemble the salad, mix the cooked prawns with the asparagus, avocado, tomatoes and green onions in a bowl. Set each lettuce leaf onto a serving plate and add a spoonful of the cocktail sauce.

  • 8.

    The lettuce acts as a cup to hold the salad.

  • 9.

    Arrange the prawn salad on top and then spoon over some extra cocktail sauce.

  • 10.

    Garnish with a coriander sprig and serve immediately.


© Christine Manfield 2009

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» Top Wine Matches For This Recipe

Andrew Graham

Riesling, Pinot Gris and Pinot Noir are the best wines to pair with Chilli Prawn and Avocado Cocktail.


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