Prawn cocktail with avocado, lime and dill sauce

Recipe from: 5 October 2010
prawn cocktail

Ingredients 8
Servings 1
Minutes 10 mins


Serving Change
  • 2
    perfectly ripe avocados
  • 2
    limes, juice and zest finely grated
  • 60
    thick Greek yoghurt
  • 75
    sour cream or crème fraîche
  • A few drops of Tabasco sauce
  • 20
    very finely snipped fresh dill
  • Salt and milled black pepper
  • 36
    small fresh prawns, peeled and cooked


10 mins
Peel the avocado and scoop out the flesh. Place in a bowl with the lime juice (reserve the zest) and mash until smooth.

Beat in the yoghurt, sour cream and Tabasco sauce.

Using the back of a spoon, push the mixture through a sieve so that it is perfectly smooth and free of lumps.

Stir in the dill and lime zest and season well with salt and pepper.

Divide the cooked prawns between six glasses.

Place a dollop of the sauce on top and garnish with a feather of dill and a slice of lime.
Serve immediately.

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Read more on: fish/seafood  |  shallow-fry  |  recipes

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