It’s Easter which means it’s a time to enjoy the best seafood South Australia has to offer! Here’s a brilliant recipe that Kathy from Paracombe Wines has shared with us for you to enjoy.
Prawn Mango and Avocado Cocktail
Ingredients
1 kg Fresh cooked prawns, peeled and deveined (Leave one prawn with tail on per person)
2 Mangos peeled and sliced
2 Avocado peeled and sliced
Fresh Coriander and Mint chopped
Baby Cos lettuce leaves
Thin sliced lemon
Sauce
1 cup Fresh Cream
1/3 cup Tomato Sauce (homemade if possible or good quality bought)
Spring Gully Worcestershire Sauce (1/2 teaspoon)
Tabasco Sauce (4 drops)
Juice of a lemon
Combine above ingredients and whisk
In a large Bordeaux wine glass, one for each per person, layer the bottom with two to three of baby Cos lettuce leaves. Line the sides of the glass with leaves, tips facing up.
Inside each glass, layer the prawns, mango, avocado and sprinkle over mint and coriander. Pour the sauce over the top. Decorate each serve with a sliced of curled lemon on the top and place the remaining prawn over the edge of the glass with tail facing out.
Serve this delectable dish Paracombe Sauvignon Blanc (shop it here) and enjoy. RRP $21.00
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