Jazz up the classic prawn cocktails with avocado, rocket, spring onions and, of course, our creamy Edmonds Classic Seafood sauce.
12-16 large tiger prawns, shells removed, deveined
1 cup Edmonds classic seafood sauce
1 lemon zest
2 Tbsp white vinegar
juice of ½ an orange
1 tsp caster sugar
1 fennel bulb, finely shaved
100g rocket leaves
1 spring onion, finely sliced
1 large avocado, peeled and diced
1 Tbsp sumac or paprika
1. Combine prawns, seafood sauce and lemon zest in a bowl and refrigerate.
2. Make a quick pickling liquid by combining the vinegar, orange juice and sugar in a small bowl. Add the shaved fennel and toss. Marinate in fridge for 30 minutes.
3. To serve, put a pinch of rocket leaves in the base of a glass tumbler. Add the marinated fennel, sliced spring onion and diced avocado. Top with the prawn mixture, 3-4 prawns per glass and a pinch of sumac/paprika.