Chef Debbie Mclaughlin, from Hilda’s Kitchen at the Groote Post wine estate on the West Coast, has created this nostalgic starter, Retro Prawn & Avo Ritz Cocktail – best served with a glass of Groote Post’s new Brut Cap Classique. The MCC Is based on classic bubbly components – 60% Chardonnay and 40% Pinot Noir – and brings crisp flavours of green apple and pear as well as brioche to the table.
Retro Prawn & Avocado Ritz Cocktail
600g Cooked Prawns (Tails and Head Intact) – Deveined
2 Tbs. Sweet Chilli Sauce
1½ Tbs. Fish Sauce
Finely Grated Zest and Juice Of 1x Lime
⅓ Cup of Greek Yoghurt
2 Tbs. Homemade Mayonnaise
1 Tsp. Caster Sugar
¼ Iceberg Lettuce Finely Sliced
1 Avo, Peeled and Thinly Sliced
Whisk fish and sweet chili sauces, yoghurt, lime zest, mayonnaise and caster sugar until the mixture is smooth. Divide lettuce among glasses and add avo and prawns. Drizzle with sauce and garnish with lime wedges.