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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)



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