Ingredients
200 g Royal Greenland coldwater prawns
1 little gem lettuce
1 avocado
Marie Rose Sauce
3 tbsp. mayo
2 tbsp. tomato ketchup
1 tbsp. worcester sauce
1 tbsp. horseradish sauce
2 drops tabasco
2 drops thai fish sauce
A pinch paprika
A squeeze lemon juice
salt & pepper
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See all relevant products for this recipeCooking instructions
Mix all the ingredients for the Marie Rose Sauce together in a bowl.
Shred the lettuce into fine strips.
With a sharp knife make a cut all the way round the middle of the avocado, twist the two halves and gently pull apart. Using the heel of the knife stab the avocado stone, twist it slightly and pull the stone out. Peel both halves of the avocado and take a ½ cm slice lengthways from each of the avocado halves so there is a hole towards the bottom of each slice.
Place some shredded lettuce just off centre of each plate. Put the prawns on top of the lettuce and spoon Marie rose sauce on the prawns. Cut a small piece from the bottom of each avocado slice and stand the avocado upright behind the prawns. Garnish with lemon & lime wedges, chives and a dusting of paprika
