Enjoy Retro Prawn & Avocado Ritz Cocktail with Groote Post Brut

Did you know, the name avocado appeared for the first time in naturalist Sir Hans Sloane’s catalogue of Jamaican plants which was published in 1696?

Anyway, avocados are a favourite South African fruit and often used in starters and salads. Here’s one for the adventurous, a starter I mean:


600 gr. cooked prawns (tails and heads Intact) – Deveined

2 tbs. sweet chilli sauce

1½ tbs. fish sauce

Finely grated zest and juice of 1 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 chilli 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.

Enjoy with a glass (or more!) of Groote Post’s MCC Brut, a blend of traditional Champagne varietals, 60% chardonnay and 40% pinot noir, harnessing structure and acidity from the chardonnay and fruity components from the pinot noir. Served well chilled, it is perfect on its own and also delicious with West Coast oysters.


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