Prawn and Avocado Rolls with Homemade Seafood Sauce
If you’re feeling extravagant you could substitute the humble prawn for lobster.
12 large local peeled king prawns, tail on, deveined
1 mango, skin and seed removed, diced
1 cup of baby watercress leaves
1/2 red onion, finely sliced
2 avocados, dice one and mash the other. Gently mix the diced avocado and mashed avocado together.
30mL extra virgin olive oil
30mL lime juice
1 tsp white sugar
1 tsp grain mustard
Zest of 1 lime
Salt and pepper
For dressing, place all ingredients in a jar and shake well. Refrigerate.
Place 4 ring cutters, 10cm in diameter x 5cm high in the centre of the 4 plates and divide mango and avocado between them, pressing down lightly.
Remove cutter and top mango and avocado with onion, prawns, and watercress.
Drizzle with lime dressing (shake well before use) and serve immediately.
Recipe provided by Sirromet Winery