Seafood is a staple on most Australian Christmas tables and this simple prawn recipe is a great way to kick off the celebrations! As simple as it is delicious, the prawns are dressed in olive oil, salt, lime juice and zest and placed on a base of whipped avocado. Then, thinly sliced cucumber garnishes the dish along with chilli flakes and herbs. Created by Head Chef Dan Cooper from Chiswick restaurant in Sydney’s Woollahra, this starter is sure to please the troops.
Ingredients
Method
Split the avocados, remove the seed and skin and roughly cut into chunks. Place into a medium mixing bowl, add in half the lime zest and juice, 50ml olive oil and salt to taste, then mix until combined, broken down and smooth.
In a bowl, dress the prawns with 50ml olive oil, salt, and the remaining lime juice and zest.
To plate, place a good spoon of the avocado onto the base of a serving platter, place the prawns on top and repeat for remaining ingredients to form a layer.
Garnish with the thinly sliced cucumber, chilli flakes and herbs.
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