Curtis Stone's prawn platter with whipped avocado

Try this fresh-tasting prawn platter by Curtis Stone. It’s quick, easy and delicious.

6

15m

0m

Ingredients

  • 1/4 cup coriander leaves
  • 20 cooked black tiger prawns, peeled leaving tails intact, deveined

Whipped avocado crema

  • 2 ripe avocados, peeled, pitted
  • 1/4 cup (60g) sour cream
  • 1 lime, juiced

Chilli-honey sauce

  • 1/2 birdseye chilli, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 tbs finely chopped shallot
  • 1 lime, juiced
  • 1 tbs honey
  • 1 tbs extra virgin olive oil

Method

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, 21/2 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.

Dietary information

Gluten-free
Egg-free
Nut-free
Peanut-free
Sesame-free
Soy-free
Wheat-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.