Christmas Prawn Cocktail
This makes a delightful canapé, entrée or even a light supper. If you're serving it as a canapé, you can dress the ingredients onto bagel crisps or small blini pancakes.
For a gluten free option serve ingredients atop rice crackers or lettuce leaves.
A recipe from our Pukara Estate Soirée collection.
3 tbsp Pukara Estate Lemon & Lime Mayonnaise
10mL Pukara Estate Red Wine Liqueur Vinegar
10mL Pukara Estate Pepper Flavoured EVOO
Pinch of Pukara Estate Oak Smoked Salt (or to taste)
1 small Iceberg lettuce or butter lettuce, very thinly shredded
1 avocado, mashed and seasoned to taste
1 Lebanese cucumber, sliced to 1cm slices
Chop the cooked prawns into roughly 1cm pieces. Place in a small bowl with the red wine liqueur vinegar, olive oil, mayonnaise and salt to taste. Combine well, set aside.
Take a slice of cucumber, top with a smear of mashed avocado, top with a small amount of shredded lettuce leaves and dollop on the prawn mixture. Sprinkle with a little salt and a drizzle of Pukara Estate lemon olive oil (optional) and serve.
TIP: Add a squeeze of lemon juice to mashed avocado to stop oxidization. You can mix and match your favourite flavoured olive oil in this recipe, our Lime Olive Oil works well and so does the Guava Vinegar for a tropical touch. For a less fiddly or more substantial canapé, use a witlof leaf instead of a cucumber slice to serve!