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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).

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  • 16 king prawns, peeled, de-veined and cut in half

  • 2 garlic cloves, minced

  • 50ml olive oil

  • 4 drops Tabasco sauce

  • 1/2 tsp chilli paste

  • minced zest and juice of 1 lemon

  • ½ tsp coriander seeds, roasted and ground

  • ½ tsp sea salt

  • ¼ tsp freshly ground white pepper

  • 1 tbsp coriander leaves, shredded

  • salad

  • 4 iceberg lettuce leaves

  • 2 green onions, finely sliced

  • 8 cherry tomatoes, quartered

  • 6 asparagus spears, sliced and blanched

  • ½ avocado, sliced

  • 4 coriander sprigs

  • cocktail sauce

  • 4 tbsp mayonnaise

  • 3 tbsp tomato sauce

  • 1 tsp Worcestershire sauce

  • ¼ tsp Tabasco sauce

  • 1 tbsp freshly squeezed lemon juice

  • 2 tsp grated horseradish

  • sea salt and freshly ground black pepper, to taste


  • 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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