Tiger Prawn, Wasabi and Avocado Cocktail
With Laurent Loudeac
Tiger Prawn, Wasabi and Avocado Cocktail
Ingredients
4 tiger prawns cooked in a "court bouillon"
1/2 avocado
1/2 chilli finely chopped
1 lemon juiced and zest
1/2 tsp wasabi
1 tomato, deseeded and diced
salt pepper to taste
4 small italian parsley leaves
1 tbsp mayonnaise, freshly made
baby cos lettuce leaves
Method
Peel the prawns and cut them in 1/2 lenghtwise.
In a bowl, dice the avocado then add 1/2 the lemon juice, the
chilli, tomato and italian parsley.
Season to taste and keep aside.
In another bowl put the wasabi, mayo and remaining lemon juice, mix
well and season to taste.
To present
Arrange the prawns on a plate in either a circle or a straight
line, quennele or using a cutter mould the avocado in the middle
and dress with the dressing which now should be a bit runny.
Garnish with the baby cos and top the avocado with micro green
salad.
A traditional cocktail starter revisited presentation and flavour
wise.
Merry Christmas!!!
(Broadcast 14 December 2012)
