Ingredients
1.0kg fresh cooked king prawns
1 medium avocado
20ml Verjuice
To season sea salt & freshly cracked black pepper
You'll need to make:
20 Melba Toasts
60ml Moroccan Spice, Honey & Dijon Vinaigrette
To garnish baby beetroot leaves
1.0kg fresh cooked king prawns
1 medium avocado
20ml Verjuice
To season sea salt & freshly cracked black pepper
You'll need to make:
20 Melba Toasts
60ml Moroccan Spice, Honey & Dijon Vinaigrette
To garnish baby beetroot leaves
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Methods
1
Peel the shell, head, and tail from the prawns, remove the intestinal tract, then set aside and keep chilled.
2
Peel and de-seed the avocado, then roughly chop and place into a mixing bowl. Add the Verjuice & olive oil and mix until smooth. Season to taste.
3
Spoon a heaped teaspoon of avocado onto each melba and evenly spread over. Place freshly cooked prawn on top of each piece, then dress with the vinaigrette.
4
Place onto a serving platter and garnish with baby beetroot leaves. Serve.
1
Peel the shell, head, and tail from the prawns, remove the intestinal tract, then set aside and keep chilled.
2
Peel and de-seed the avocado, then roughly chop and place into a mixing bowl. Add the Verjuice & olive oil and mix until smooth. Season to taste.
3
Spoon a heaped teaspoon of avocado onto each melba and evenly spread over. Place freshly cooked prawn on top of each piece, then dress with the vinaigrette.
4
Place onto a serving platter and garnish with baby beetroot leaves. Serve.
