Curtis Stone's Prawn Platter with Whipped Avocado
—·Australian
Curtis Stone's Prawn Platter with Whipped Avocado
Ingredients
Whipped avocado crema
- 2 ripe avocados, peeled, pitted
- 1/4 cup (60g) sour cream
- 2 tbs lime juice
- salt to taste
Chilli-honey sauce
- 1/2 birdseye chilli, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 tbsp finely chopped shallot
- 2 1/2 tbs lime juice
- 1 tbsp honey
- 1 tbsp extra virgin olive oil
- salt to taste
Prawn mixture
- 1/4 cup coriander leaves
- 20 cooked black tiger prawns, peeled leaving tails intact, deveined
Instructions
4 steps
- 1
To make the whipped avocado crema, in a food processor or blender, process or blend avocado, sour cream and 2 tbs lime juice until completely smooth. Season with salt and more lime juice, if necessary. Spread crema in an even layer over a serving platter.
- 2
To make the chilli-honey sauce, in a medium bowl, combine chilli, garlic, shallot, 2 1/2 tbs lime juice, honey and oil. Season chilli-honey sauce with salt and more lime juice, if necessary.
- 3
Coarsely chop 1 tbs of the coriander. Add to the chilli-honey sauce with the prawns and toss to coat evenly.
- 4
Spoon the prawn mixture over the avocado crema on the platter. Sprinkle with the remaining coriander.
Progress
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