Prawn and Avocado Cocktail
Photography Aaron McLean.
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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.