Avocado And Prawns Food

PRAWN & AVOCADO ESCABèCHE

Steps:

• In a non-metallic bowl, mix the lime juice, spring onions, tomato paste, oregano, tomatoes and chilli. Mix well, season with salt and pepper, then cover with cling film. (This mixture can now be kept in the fridge for up to 3 days.)
• Defrost the prawns and pat dry with kitchen paper. Just before serving, peel and cube the avocados. Add to the sauce with the prawns and coriander and mix well. (This can be done up to 3 hours ahead.)
• Carefully separate the lettuce leaves and arrange them over a serving platter. Spoon the prawns and juice into the cup-shaped leaves and serve with crisp ready-cooked poppadums.

AVOCADO PRAWNS

Steps:

• Mash the avocados, lemon zest, lemon juice, sugar, and parsley together in a bowl. Set aside.
• Heat the olive oil in a skillet over medium-low heat; cook the garlic in the hot oil until slightly browned, about 5 minutes. Add the prawns and increase heat to medium. Season with salt and pepper. Cook and stir the prawns over medium heat until they begin to change color. Reduce heat to low. Stir the avocado mixture into the prawns; cook until the avocado is completely heated, about 2 minutes. Garnish with a little bit of black pepper to serve.

AVOCADO AND PRAWNS IN WASABI

Steps:

• Cut each half of the avocados into 3/4 inch cubes.
• Cut the prawns into 1 inch pieces.
• Put the prawns and avocados into a bowl and toss well with the dressing, and serve at once.

PRAWN, AVOCADO & CUCUMBER SALAD

Steps:

• Mix all the dressing ingredients together in a large bowl with some black pepper. Tip in the prawns and leave to marinate for 10 mins.
• Lift the prawns out of the bowl and transfer to a plate, then toss the spinach in the remaining dressing. Add in the avocado and cucumber, and carefully toss to combine.
• Divide the salad between plates, and top with the prawns and cashews.

PRAWN & AVOCADO PLATTER WITH LIME & CHILLI DRESSING

Steps:

• Peel the prawns, leaving the tails intact, then rinse and pat dry. Put all the dressing ingredients into a small bowl and whisk to mix.
• Up to 1 hr before serving, peel and stone the avocados, then cut into thick slices and put in a large bowl with half the dressing. Mix lightly to coat all the slices (this prevents them turning brown). Chop the basil and add to the bowl along with the prawns. Toss everything together lightly. Scatter the leaves over a platter, then spoon the prawns, avocado and basil mix over. Drizzle with the remaining dressing and serve with lime wedges for squeezing over.

SPINACH, AVOCADO & PRAWN SALAD

Steps:

• Finely chop the chilli, removing the seeds if you don't like too much heat. Mix in a large bowl with the garlic, lime zest and juice, soy sauce and sesame oil, then tip in the prawns and toss to coat. You can leave the prawns to marinate in the fridge for an hour or so.
• Lift the prawns out of the marinade. Toss the spinach in the marinade until coated, then tip into a serving dish. Slice the acovados and tuck pieces in amongst the spinach with the prawns.

PRAWN & AVOCADO WRAP

Steps:

• Put the avocado in a bowl with the lime juice, Tabasco and some seasoning. Roughly mash, then add the tomato, coriander (if using) and spring onion.
• Warm the wrap in the microwave for a few seconds. Spread the avocado mixture down the middle, scatter on the salad leaves and finish with the prawns. Roll up, then eat.