Prawn bites with green goddess dip
30 min·Australian
Prawn bites with green goddess dip
Ingredients
- 300g sweet potato, scrubbed, cut into 3mm slices
- 1 tbsp olive oil
- 2 avocados, halved
- 70g (1/4 cup) whole egg mayonnaise
- 2 anchovies, chopped
- 2 tbsp chopped fresh tarragon leaves
- 1/4 cup chopped fresh chives
- 1/2 cup fresh continental parsley leaves
- 1 lemon, rind finely grated
- 2 tsp, lemon juice
- 12 medium peeled cooked prawns, deveined, halved lengthways
- Finely chopped fresh jalapeño chilli, to serve
- Lemon wedges, to serve
Instructions
3 steps
- 1
Preheat oven to 200C/180C fan forced. Grease a baking tray and line with baking paper. Place the sweet potato slices on prepared tray. Drizzle over the oil and season with salt. Roast, turning halfway through, for 30 minutes then set aside on tray to cool.
30 min - 2
Place the avocado flesh, mayonnaise, anchovy, tarragon, chives, parsley, lemon rind and juice in a food processor and process until well combined. Season.
- 3
Arrange the sweet potato slices on a serving platter. Dollop with the green goddess dip and top with the prawn halves. Sprinkle with jalapeño and serve with lemon wedges.
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