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We are open 24/7 Online. Eumundi Markets Wednesdays & Saturdays. Come visit our Cellar Door Shop - Unit 5, 2 Lomandra Place, Coolum Beach, Tuesdays - Fridays 10am - 3pm.
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Prawn Cocktail with Avocado Mousse & Black Garlic Aioli

• black garlic aioli • dinner party • entertaining • prawns • seafood • starter

A Modern Gourmet Twist on the Retro Favourite

Some classics never go out of style - and a good prawn cocktail is one of them.

This elegant version layers sweet Mooloolaba prawns, crisp baby gem lettuce and fresh cucumber over a silky avocado mousse, then finishes with a rich, creamy Noosa Black Garlic Aioli.

The addition of slow-aged black garlic creates a deep savoury flavour that perfectly balances the sweetness of the prawns. Finished with crispy bacon and fresh herbs, this dish delivers a beautiful contrast of creamy, crunchy, fresh and umami-rich flavours.

It’s the perfect festive starter, Christmas appetiser or elegant seafood dish for entertaining.

Recipe Details

Serves: 4
Prep time: 20 minutes

Ingredients

Black Garlic Aioli (or use our ready made Black Garlic Aioli)

Prawn Cocktail

  • 500 g Mooloolaba prawns, cooked, peeled and deveined (tails intact)

  • 2 ripe avocados

  • 150 g crème fraîche

  • ½ tsp sea salt

  • Juice of ½ lime

  • 2 baby cucumbers, diced

  • 1 baby gem lettuce, finely chopped

  • 1 bunch coriander, chopped

  • 100 g bacon strips

Optional finish:

Method

1. Make the Black Garlic Aioli

Place the egg yolks into a blender or tall jug suitable for a stick blender.

While blending, slowly drizzle in the Noosa Black Garlic Extra Virgin Olive Oil and grapeseed oil, allowing the mixture to emulsify and thicken.

Add the Noosa Black Garlic Cloves, Dijon mustard, sea salt and lemon juice, then blend until smooth and creamy.

Transfer to a bowl, cover and refrigerate until ready to use.

2. Prepare the bacon garnish

Wrap the bacon strips around large chopsticks to create spirals.

Place under a hot grill or in a hot oven until crispy and golden.

Remove and set aside.

3. Make the avocado mousse

In a blender, combine:

  • avocado

  • crème fraîche

  • sea salt

  • lime juice

Blend until smooth, light and creamy.

Transfer to a bowl, cover and refrigerate.

4. Assemble the prawn cocktails

For a beautiful presentation, use elegant glassware such as gin balloons or cocktail glasses.

  1. Add a layer of chopped baby gem lettuce to the base of each glass.

  2. Spoon over a generous layer of avocado mousse.

  3. Add diced cucumber and coriander.

  4. Arrange the Mooloolaba prawns around the rim of the glass.

  5. Spoon a generous tablespoon of Black Garlic Aioli over the top.

Finish with a crispy bacon spiral and a sprinkle of Noosa Black Garlic Salt for an extra umami boost.

Serving Suggestions

Serve this prawn cocktail as:

  • a festive Christmas starter

  • an elegant seafood appetiser

  • part of a summer entertaining menu

Pair with a chilled rosé, sparkling wine or crisp Sauvignon Blanc.

Why Black Garlic Elevates This Classic

Noosa Black Garlic Cloves and Black Garlic Extra Virgin Olive Oil add rich umami flavour and gentle sweetness to the aioli, creating a depth that traditional prawn cocktails lack.

Combined with fresh seafood, creamy avocado and crispy bacon, it transforms a retro favourite into a modern gourmet showstopper.

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