Prawn Cocktail in a Glass With a Twist

Prawn Cocktail in a Glass With a Twist, served in a glass dish
  • 8 servings
  • 45 minutes to prepare
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  • 15 cooked king prawns, peeled
  • 1 head of baby gem lettuce, shredded
  • 1/2 a cucumber
  • 1/2 juice of a lime
  • 1 sheet of gelatine
  • salt and pepper
  • For the avocado mousse
  • 2 really ripe avocados
  • 1 tbsp cream cheese
  • 1/2 a lime juice
  • 10 fresh basil leaves
  • For the Bloody Mary sauce
  • 3 tbsp mayonnaise
  • 2 banana shallots, peeled and finely chopped
  • 1/4 tsp cayenne pepper
  • a few dashes Tabasco sauce
  • a few dashes Worcestershire sauce
  • 1 tbsp tomato ketchup
  • 1/2 juice of a lemon
  • 1/4 tsp celery salt


The jelly

1 Put the gelatine into a bowl of cold water and leave it to go soft.

2 Pop the cucumber into a blender and blitz it. Then pass it through a sieve: you only need the juice.

3 Add the lime juice to the cucumber juice and season with salt and pepper.

4 Put 200ml of water into a small saucepan and heat until simmering. Then wring out the gelatine, put in a heat proof bowl and put the bowl over the saucepan.

5 Give it a few seconds to melt, then stir it into the cucumber and lime juice and leave it to cool.

6 Pour the mixture into serving glass and pop them in the fridge to set.

The mousse

1 Put the avocados, cream cheese, lime juice, basil and a touch of salt and pepper in a food processor.

2 Blend until smooth.

3 Put the mousse into a bowl, cover it with cling film and put it in the fridge to chill.

The sauce

1 Mix all the sauce ingredients in a bowl.

2 Chop the prawns roughly and add them to the sauce.

3 Cover with cling film and chill.

The assembly

Once the cucumber jelly is set, you can start building the cocktail.

1 Put avocado mousse into a piping bag and pipe onto the set cucumber jelly.

2 Add some of the shredded baby gem lettuce to cover the top.

3 Spoon over the prawns in the Bloody Mary sauce and top with 2 whole king prawns (optional).

4 Sprinkle with paprika or a little cayenne pepper and serve.

If you are feeling indulgent, you could top the cocktails with caviar and a sprig of fresh watercress.