The prawn cocktail is experiencing a revival! This version does not feature a heavy sauce, but is light and tasty thanks to the avocado and orange. And it looks stunning too.
Slice the avocado all the way around the stone. Twist the two halves apart. Spoon out the stone. Use the melon baller to make neat balls of avocado or cut the flesh into pieces. Season with salt and pepper.
Use a sharp knife to peel the oranges. Remove the white pith too. Slice between the segments and the connective membrane.
Divide the prawns over 4 glasses and arrange the orange segments and avocado over them. Drizzle with olive oil. Garnish with some shiso purple cress or purple bean sprouts.
Variation tip: Replace the oranges with red grapefruit.
