Avo Mousse with Cajun Prawns

Avo Mousse with Cajun Prawns

  • Servings: 2
  • Difficulty: easy
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  • flesh of 2 small avocados
  • 3 spring onions, finely sliced
  • juice of 2 limes + extra wedges, to squeeze
  • 15g fresh coriander
  • ½ fresh red chilli
  • 1 garlic clove, peeled and minced
  • 60ml (4 tbsp) reduced fat cream cheese
  • 60ml (4 tbsp) fat free milk
  • salt and freshly ground black pepper, to taste


  • olive oil, to drizzle
  • 200g small prawns, cleaned
  • and shelled
  • 5ml (1 tsp) Cajun spice mix
  • microherbs, to garnish (optional)


  1. For the avo mousse, add all of the ingredients to a blender and blitz until smooth, then check the seasoning and adjust if needed. Store in the fridge in a bowl with cling film lightly pressed over the top of the mousse. Serve within 2 hours of making.
  2. Just before serving, heat a drizzle olive oil in a frying pan over high heat. Once the pan is very hot, add the prawns, in small batches, and sprinkle with the spice mix, before seasoning to taste. Spread the avo mousse on a platter, dot the prawns around and scatter over microherbs, if desired. Serve with lime wedges for squeezing

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