Prawn Cocktail

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Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

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This strangely likeable entrée has earned a warm welcome back into kitchens in the last few years. Here’s my version of a classic. Great served with crunchy toast. Nashi is also known as Asian pear — if you can’t find one, replace with a good crunchy pear.


  • 2 medium-sized, ripe avocados, peeled and stones removed
  • 1 nashi, cored but unpeeled
  • 2 tablespoons chopped parsley
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lime juice or lemon juice
  • salt and pepper
  • 300 g (10 ½ oz) cooked prawns or shrimps, shells removed
  • about 60 ml (2 fl oz) mayonnaise


Cut avocado and nashi into ½ cm (¼ in) cubes and mix with parsley, oil and juice. Season with salt and pepper. Sit a biscuit cutter in the centre of a plate and gently press a quarter of the mixture inside it to make a flat disc. Run a knife around the inside of the cutter and lift it up. Do the same on three more plates. Divide the prawns into four and sit a pile on each disc. Dollop some mayonnaise on top.