Curtis Stone's prawn platter with whipped avocado
Try this fresh-tasting prawn platter by Curtis Stone. It’s quick, easy and delicious.
Serves
6
Prep
15m
Cooking
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
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.
