| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Surprise, Chefs |
1 |
servings |
INGREDIENTS
|
|
Mixture of salad leaves and herbs ie mint; basil, chives, |
|
|
; coriander etc |
| 1 |
|
Avocado |
| 1 |
sm |
Mango |
| 100 |
g |
Prawns |
| 3 |
|
Limes; juice of |
| 3 |
dr |
Worcestershire sauce |
| 2 |
dr |
Tabasco sauce |
| 5 |
tb |
Virgin olive oil |
| 1 |
pn |
Caster sugar |
| 4 |
|
Prawns; shells on |
|
|
Balsamic vinegar |
|
|
Lime segments |
INSTRUCTIONS
DRESSING
GARNISH
First make the dressing:
Put 1tbsp of chives into a bowl and pour in the lime juice,
Worcestershire sauce, Tabasco sauce and olive oil. Season with salt
and pepper.
Split the avocado in half from top to base. Carefully remove the
stone and skin, then slice lengthways and then in half.
Place in a bowl and pour a little of the lime dressing over the
avocado. The acid in the lime will prevent the avocado browning.
Peel and chop the mango and put into the bowl with the avocado then
add the prawns.
Top and tail the lime and add a little zest to the prawn, avocado and
mango mixture. Remove the pith and take out the flesh. Place knife
through the membrane to remove the soft flesh, with no skin or pith.
Season the fruit with black pepper and salt.
Take a scone ring and place it in the centre of the plate. Fill the
ring with salad leaves and herbs. Flood a little dressing around the
ring. Drop 3 drops of balsamic vinegar. Remove ring and place the
prawn mixture on top.
Garnish with lime segments and prawns, shell on.
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