Curtis Stone’s Prawn Platter With Whipped Avocado

Curtis Stone’s Prawn Platter With Whipped Avocado

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

Directions

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.

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.

Step 3

Coarsely chop 1 tbs of the coriander. Add to the chilli-honey sauce with the prawns and toss to coat evenly.

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