21st Century Prawn Cocktail

Jazz up the classic prawn cocktails with avocado, rocket, spring onions and, of course, our creamy Edmonds Classic Seafood sauce.

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Ratings (2)
Prep Time: 30 mins Servings: 4-6
  • 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.


James Wee
James Wee
Moon Ban
Moon Ban

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