Prawn coctail with a difference.



  • 1 lemon, juice only

  • 4 King Prawns, peeled and de-veined

  • 1 tsp tomato purée

  • ¼ tsp tabasco sauce

  • 2 tbsp greek yogurt

  • ½ lime, juice only

  • ½ avocado, stoned

  • 1 sprig fresh dill, to garnish


  • 1.

    Fill a small saucepan with water and bring it to a simmer.

  • 2.

    Add half of the lemon juice and the three prawns and reduce to a low simmer.

  • 3.

    Poach the prawns for three minutes or until cooked all the way through. Remove the pan from the heat and leave to cool.

  • 4.

    In a small bowl, mix the remaining lemon juice, tomato purée, tabasco sauce, greek yogurt and lime juice until well combined.

  • 5.

    When the prawns are cool, drain them and chop roughly. Stir the chopped prawns into the yoghurt mixture.

  • 6.

    Spoon the prawn and yogurt mixture into the cavity of the avocado.

  • 7.

    Serve straightaway, garnished with fresh dill.


Nurishing quick and simple starter.

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