¼ cup Coriander leaves
20 Cooked king prawns, peeled leaving tails intact, deveined
Whipped avocado crema
2 Ripe avocados, peeled, pitted
¼ cup (60g) sour cream
1 Lime, juiced
Chilli-honey sauce
½ g Chilli, thinly sliced
2 Garlic cloves, thinly sliced
1 tbsp Finely chopped shallot
1 Lime, juiced
1 tbsp Honey
1 tbsp Extra virgin olive oil
1
Step 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
Step 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
Step 3
Coarsely chop 1 tbs of the coriander. Add to the chilli-honey sauce with the prawns and toss to coat evenly.
4
Step 4
Spoon the prawn mixture over the avocado crema on the platter. Sprinkle with the remaining coriander.
Enjoy!!
With thanks to: www.taste.com.au
Image by Ben Dearnley
Ingredients
¼ cup Coriander leaves
20 Cooked king prawns, peeled leaving tails intact, deveined
Whipped avocado crema
2 Ripe avocados, peeled, pitted
¼ cup (60g) sour cream
1 Lime, juiced
Chilli-honey sauce
½ g Chilli, thinly sliced
2 Garlic cloves, thinly sliced
1 tbsp Finely chopped shallot
1 Lime, juiced
1 tbsp Honey
1 tbsp Extra virgin olive oil
