Prawn, ruby grapefruit and pawpaw cocktail

prawn ruby grapefruit and pawpaw cocktail

Ingredients

2 small pawpaws (papinos), peeled, halved and seeded

1 avocado, sliced and diced

300g peeled and cooked prawn tails

1 ruby grapefruit, peeled and segmented

shallot (or red onion), finely diced

Sauce:

cup (125ml) mayonnaise

2 tbsp (30ml) tomato sauce

1 tbsp (15ml) brandy (optional)

Squeeze of lemon or lime juice

Tabasco sauce to taste

Salt and milled pepper

Method

Peel each pawpaw and cut in half. Create a stable base for each one by slicing a small piece from the rounded side of each half.

Toss avocado, prawns, grapefruit and shallots together.

Pile prawn mixture into pawpaw halves.

Mix sauce ingredients together, drizzle over filling and serve.

Serves 4