Retro Avocado Ritz taken to new and delicious heights
- Serves: 6 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 20 mins
100 g good quality mayonnaise
¼ C (60 ml) tomato sauce
¼ C (50 ml) crème fraîche
2 tsp (10 ml) brandy
1 tsp (5 ml) lemon juice
couple of drops Tabasco
couple of drops Worcestershire sauce
freshly ground black pepper, to taste
3 avocados, halved
juice of 1 lemon
salt, to taste
cayenne pepper, to taste (optional)
mixed lettuce, to serve
400g cooked prawns cut into bite size pieces (or cooked shrimps)
1 bunch flat-leaf parsley, finely chopped
2 Tbsp (30 ml) chopped chives
To make sauce, combine the mayonnaise, tomato sauce, crème fraîche, brandy, lemon juice, Tabasco and Worcestershire sauce. Season to taste.
Season prawns and combine with sauce.
Season avocado with salt, pepper and lemon
Shred lettuce very finely and place half avocado on top of lettuce. Fill the avocado with the prawn filling and a dollop of extra sauce on top
Sprinkle with parsley, chives and cayenne pepper (optional).
Cut the avo’s in half, remove the skin and slice as thinly as possible, season with salt and black pepper and then fan into a round mould. Place the dressed prawns inside the ring of avo and top with a salad of fine greens. Finish with a pastry crisp on top.