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Prawn and avocado cocktail

Jody Spencer brings her individual style to some classic dishes to create something a little out of the ordinary


  • 400g peeled, cooked prawns
  • 2 tbsp vodka
  • 4 tbsp mayonnaise (or crème fraiche)
  • 3 tbsp tomato ketchup
  • Good pinch of celery salt
  • 2 tsp Worcester sauce
  • ¼ tsp Tabasco sauce (or cayenne pepper)
  • 100ml whipping cream
  • ½ tsp vodka
  • 2 heads of chicory, finely shredded
  • 2 ripe avocados, sliced
  • 1 lemon, cut into wedges, pips removed


  1. Place the prawns in a mixing bowl. Stir through 2 tablespoons vodka and leave to marinade.
  2. In a separate bowl, mix the mayonnaise with the tomato ketchup, celery salt, Worcester sauce and Tabasco sauce. Season with salt and pepper.
  3. Whip the cream with ½ teaspoon vodka until thick.
  4. Drain the vodka from the prawns. Mix the prawns through the cocktail sauce.
  5. Arrange the chicory, avocado and prawns in layers. Top with a dollop of vodka cream and a wedge of lemon.

Recipe by Jody Spencer

Taste Buds chef: Jody Spencer

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The MayJune 2020 issue of Taste Buds is out now