Prawn cocktail lollipops

Name: Prawn cocktail lollipops
Prep time: 15 min
Total time: 15 min
Yield: 16
Ingredients: 1 large avocado, halved, de-stoned and peeled; Juice of 1 lemon; Tobasco, to taste; Coriander leaves (from small bunch); 16 jumbo king prawns, cooked; 4 cherry tomatoes, quartered

Go easy on the Tabasco if your guests don’t appreciate spicy heat.

By The Good Housekeeping Cookery TeamPublished: 06 December 2014

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Yields:

Prep Time:

15 mins

Total Time:

15 mins

Ingredients

1 large avocado, halved, de-stoned and peeled
Juice of 1 lemon
Tobasco, to taste
Coriander leaves (from small bunch)
16 jumbo king prawns, cooked
4 cherry tomatoes, quartered

Directions

1. Step 1
  Whiz avocado, lemon juice and Tabasco in a food processor with half the coriander to form a paste. Press through a sieve with a wooden spoon, collecting the purée in a bowl. Transfer to a piping bag fitted with a 1cm (½in) round nozzle.
2. Step 2
  Push a cocktail stick through each prawn horizontally. Pipe a swirl of purée on to each prawn or dot with a heaped tsp of mixture. Top each with a cherry tomato quarter and a reserved coriander leaf.
  
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Get ahead

Make purée up to a day ahead and chill in the piping bag. Assemble canapés (apart from coriander leaves) up to 3hr ahead. Cover and store in fridge, removing 30min before garnishing and serving.