Avocado with prawns recipe
information
Prawns coated in a garlic-flavoured dressing provide an added touch of luxury to avocados for a special occasion.
ingredients
2 ripe avocados Juice of 1/2 lemon
300 ml (1/2 pint) cooked and shelled prawns
For the dressing:
150 ml (1/4 pint) fresh double cream
2 tbsp wine vinegar
1 tsp Dijon-style mustard
1 tsp sugar
1 garlic clove, crushed with 1/2 tsp salt
Cayenne pepper to finish
300 ml (1/2 pint) cooked and shelled prawns
For the dressing:
150 ml (1/4 pint) fresh double cream
2 tbsp wine vinegar
1 tsp Dijon-style mustard
1 tsp sugar
1 garlic clove, crushed with 1/2 tsp salt
Cayenne pepper to finish
method
1. Cut the avocados in half with a sharp, stainless steel knife and remove the stones. Brush the cut surfaces of the flesh with the lemon juice.
2. To make the dressing, whisk the cream and vinegar together in a bowl with a fork. Add the remaining ingredients and whisk until thoroughly combined. Alternatively, put all the ingredients in a jar with a screw lid, cover and shake.
3. In a mixing bowl combine the prawns with the dressing, ensuring that the prawns are thoroughly coated. Spoon into the avocado halves, sprinkle the top of each with a little cayenne pepper and serve immediately with brown bread and butter.
2. To make the dressing, whisk the cream and vinegar together in a bowl with a fork. Add the remaining ingredients and whisk until thoroughly combined. Alternatively, put all the ingredients in a jar with a screw lid, cover and shake.
3. In a mixing bowl combine the prawns with the dressing, ensuring that the prawns are thoroughly coated. Spoon into the avocado halves, sprinkle the top of each with a little cayenne pepper and serve immediately with brown bread and butter.
serving amount
serves 4 as a starter
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