Prawn and avocado starter with mustard dip

Prawn and avocado starter with mustard dip

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About this recipe: A simple but elegant prawn starter with ripe avocado and a homemade mustard dip. Cook the prawns well in advance to get a head start; they're also best served chilled.


Serves: 8 

  • 1 tablespoon Dijon mustard
  • 1 egg yolk, room temperature
  • sunflower oil, as needed
  • salt and pepper, to taste
  • 2 ripe avocados, sliced
  • 300g precooked prawns, peeled and deveined

Prep:20min  ›  Ready in:20min 

  1. Make the dip: in a small bowl add mustard, egg yolk and 1 teaspoon sunflower oil. Whisk gently (do not use an electric whisk) until ingredients are well mixed. Pour in more oil gradually, about 2 to 4 tablespoons, continuing to whisk till a smooth sauce is achieved. Season to taste with salt and pepper.
  2. Peel the avocado and place in the centre of a serving platter. Scatter prawns around the avocado. Pour the dip onto the avocado and serve.

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