Avocado And Prawns Recipes

AVOCADO AND PRAWNS

Steps:

• Whisk all the sauce ingredients together in a small bowl. Season well and set aside.
• Halve the avocados lengthways and remove the stones. Scoop out the flesh and roughly dice. Season well and mix with 1 or 2 tbsp of the sauce.
• Half-fill 4 cocktail glasses with the avocado mixture. Mix the prawns and tomatoes together, season to taste, then pile on top of the avocado. Spoon over the cocktail sauce and serve immediately.

AVOCADO PRAWNS

Steps:

• Mash the avocados, lemon zest, lemon juice, sugar, and parsley together in a bowl. Set aside.
• Heat the olive oil in a skillet over medium-low heat; cook the garlic in the hot oil until slightly browned, about 5 minutes. Add the prawns and increase heat to medium. Season with salt and pepper. Cook and stir the prawns over medium heat until they begin to change color. Reduce heat to low. Stir the avocado mixture into the prawns; cook until the avocado is completely heated, about 2 minutes. Garnish with a little bit of black pepper to serve.

PRAWN & AVOCADO PLATTER WITH LIME & CHILLI DRESSING

Steps:

• Peel the prawns, leaving the tails intact, then rinse and pat dry. Put all the dressing ingredients into a small bowl and whisk to mix.
• Up to 1 hr before serving, peel and stone the avocados, then cut into thick slices and put in a large bowl with half the dressing. Mix lightly to coat all the slices (this prevents them turning brown). Chop the basil and add to the bowl along with the prawns. Toss everything together lightly. Scatter the leaves over a platter, then spoon the prawns, avocado and basil mix over. Drizzle with the remaining dressing and serve with lime wedges for squeezing over.

AVOCADO AND PRAWNS IN WASABI

Steps:

• Cut each half of the avocados into 3/4 inch cubes.
• Cut the prawns into 1 inch pieces.
• Put the prawns and avocados into a bowl and toss well with the dressing, and serve at once.

PRAWN & AVOCADO ESCABèCHE

Steps:

• In a non-metallic bowl, mix the lime juice, spring onions, tomato paste, oregano, tomatoes and chilli. Mix well, season with salt and pepper, then cover with cling film. (This mixture can now be kept in the fridge for up to 3 days.)
• Defrost the prawns and pat dry with kitchen paper. Just before serving, peel and cube the avocados. Add to the sauce with the prawns and coriander and mix well. (This can be done up to 3 hours ahead.)
• Carefully separate the lettuce leaves and arrange them over a serving platter. Spoon the prawns and juice into the cup-shaped leaves and serve with crisp ready-cooked poppadums.