Prawn and Avocado Cocktail

, from Issue #14, page 93. September, 2015
Photography by Aaron McLean.
    Prawn and Avocado Cocktail

    Serves: 6

    INGREDIENTS

    300 grams raw prawns, peeled
    2 tablespoons olive oil
    1 clove garlic, crushed
    ½ small red onion
    1 avocado, peeled and diced
    1 cup finely diced cucumber
    ¼ cup chopped, stuffed green olives
    2 tablespoons chopped flat leaf parsley

    Dressing
    5 tablespoons olive oil
    2 tablespoons sherry vinegar
    2 teaspoons tomato paste
    1-2 teaspoons wasabi paste
    1 clove garlic, crushed
    2 teaspoons vodka, optional

    To serve
    wonton wrappers
    canola oil for frying
    cos lettuce, finely sliced
    3 tablespoons crème fraiche
    2 tablespoons wasabi peas, crushed

    METHOD

    Whisk the dressing ingredients together in a large bowl and season. Take out 3 tablespoons and set aside for the avocado salsa.

    Heat the oil in a sauté pan until hot. Add the prawns, season then add the garlic and cook until the prawns are just pink. Add to the dressing in the bowl and turn to coat. Cool then cover and refrigerate until ready to use.

    Finely chop the onion and soak in cold water for 15 minutes. Drain and squeeze dry.

    Combine the avocado, cucumber, onion, olives and the flat leaf parsley in another bowl and mix with the reserved dressing.

    Wontons: Cut the wonton wrappers into quarters. Heat ½ cm of canola oil in a sauté pan and when hot drop in 2 wonton quarters. They will puff up and cook within seconds. Drain on paper towel and repeat with the remaining wontons.

    To serve: Put a layer of cos lettuce in the base of each glass. Top with the prawns and spoon over the avocado salsa. Top with a dollop of crème fraiche and a sprinkling of wasabi peas. Serve with the wonton crackers. 

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