'Prawn' Cocktails

Preparation: 15 minutes

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'Prawn' Cocktails

Enjoy an ocean-friendly festive favourite this Summer!


  • 1 avocado, halved, stone removed, peeled, coarsely chopped
  • 1 Lebanese cucumber, finely chopped
  • 1/2 small red onion, finely chopped
  • 125g (1/2 cup) egg-free mayo (try Kingland or Praise Lite Mayo)
  • 1 tbs tomato sauce
  • 2 tsp anchovy-free worcestershire sauce (try Spring Gully brand)
  • 1 tbs fresh lemon juice
  • 6 drops red Tabasco pepper sauce
  • 8 iceberg lettuce leaves
  • 24 large vegetarian prawns (try 2 pkts Lamyong vegan prawns)
  • Lemon wedges, to serve


  1. Combine the avocado, cucumber and onion in a medium bowl.
  2. Whisk together the mayo, tomato sauce, worcestershire sauce, lemon juice and tabasco in a bowl.
  3. Line each serving glass with 1 lettuce leaf.
  4. Finely shred the remaining lettuce leaves and divide among the glasses.
  5. Top with the avocado mixture and vegetarian prawns.
  6. Drizzle over the mayonnaise mixture.
  7. Serve with lemon wedges.
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