Avocado with Marinated Prawns
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| Cane vinegar is made from sugar cane syrup, it has quite a distinctive sweet flavour. If you can't get it use white wine vinegar |
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| Serves 6 |
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| Preparation Time: |
15 minutes |
| Cooking Time: |
5 minutes + peeling if using raw prawns |
| Marinade Time: |
2 - 3 hours |
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| 500 g. Prawns |
| 3 ripe Avocadoes |
| Juice of 2 Lemons or 4 Limes |
| 2 tablespoons White Cane Vinegar |
| 1½ teaspoons Salt |
| ½ teaspoon powdered Mustard |
| 1 teaspoon Grace Hot Pepper Sauce |
| 2 tablespoons Pickled Capers (optional) |
| Crisp Lettuce leaves for base |
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| If you have raw prawns cook them first in boiling water, 3 to 4 minutes, until they turn pink, they often begin to float as they are done. Once cooked, transfer to a bowl of iced water. When cooled, peel prawns.
In a sizeable bowl, combine the lemon or lime juice, vinegar, seasonings, and if desired, the capers, which add a distinctive touch.
Toss with the prepared shrimp and chill, covered, for several hours stirring occasionally with care. |
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| Cut the avocadoes in half and peel them if desired.
Brush avocado halves with some of the marinade, including the outside if you have peeled these, to avoid darkening and to add further flavour.
Arrange on crisp lettuce leaves, fill avocado halves with shrimp and serve with remaining marinade as a dip (you can add a little more hot sauce to this if wish). |
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Recipe supplied by ChilliWorld |
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