Prawn cocktail bites
Makes: 8-10
Prep time: 15 minsTotal time: 
Recipe photograph by Ant Duncan
Prawn cocktail bites
The classic prawn cocktail, reinvented as an easy canapé with avocado and a hint of spice
Makes: 8-10
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
113Kcal
Fat
9gr
Saturates
2gr
Carbs
2gr
Sugars
1gr
Fibre
2gr
Protein
6gr
Salt
0.6gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 Little Gem, leaves separated
For the Marie Rose prawns
- 2 tbsp light mayonnaise
- 2 tbsp fat-free Greek-style yogurt or natural yogurt
- 1 tbsp tomato ketchup
- a few dashes of sriracha or ½ tbsp sweet chilli sauce
- 60g cucumber, deseeded and diced
- 1 x 250g pack cooked peeled cold-water prawns, defrosted
For the crushed avocado
- 2 ripe medium avocados
- juice of ½ lime
- 2 tbsp fat-free Greek-style yogurt or natural yogurt
- 1 tbsp chopped coriander, plus extra leaves to garnish
Step by step
- For the sauce, combine the mayonnaise, yogurt, ketchup, chilli sauce and seasoning to taste. Mix in the cucumber and prawns.
- Halve and stone the avocados. Slice one half thinly to use as garnish. Mash the rest in a bowl and add the lime juice, yogurt and coriander together. Season to taste.
- To assemble, arrange the Little Gem leaves on a serving plate. Spoon the prawns into one end of the leaf, and the crushed avocado in the other. Garnish with the sliced avocado, and a few coriander leaves, plus an extra drizzle of chilli sauce if you wish.
