The ultimate makeover: Prawn cocktail

200 kcal or less 30-60 minutes 4 servings angela nilsen recipes avocado avocados healthy recipes light recipes mains prawn prawn cocktails prawn recipes prawns retro recipes starter recipes ultimate makeover recipes watercress

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Ingredients

650g prawns in their shells, cooked (to give 200g/8oz cooked, peeled prawns)

2 tbsp lime juice

100g/4oz cucumber

1 tbsp white wine vinegar

1 tbsp snipped dill

1 small ripe avocado

50g watercress

pinch cayenne pepper, for sprinkling

2 tbsp mayonnaise

5 tbsp fromage frais

1½ tbsp tomato ketchup

splash Tabasco sauce

splash Worcestershire sauce

1 tsp brandy

Method

Peel the prawns. Rinse them in a large sieve under a cold tap, then pat dry with kitchen paper. Lay the prawns in a shallow dish and squeeze over 1 tbsp of the lime juice, then add a twist of pepper. Set aside.

Chop the cucumber into small dice and tip into a dish. Spoon over the vinegar, scatter over the dill and a grating of pepper, then set aside. Halve, stone and peel the avocado, then chop into small dice. Spoon over the rest of the lime juice and toss together gently with a twist of pepper.

For the sauce, mix together the mayonnaise, fromage frais and ketchup. Stir in the Tabasco, Worcestershire and brandy with a twist of pepper.

To serve, put a small spoonful of the sauce into the bottom of each cocktail glass. Very coarsely chop most of the watercress, leaving a few sprigs whole. Lay the chopped watercress on top of the sauce. Drain the cucumber well, then spoon it over the watercress with the avocado. Pile over the prawns, then spoon over the rest of the sauce. Tuck in the sprigs of watercress and serve with a sprinkling of cayenne.