Classic Prawn and avocado salad
Preparation time 25 min
Cooking time 5 min
Ready in 20 min
Recipe yields 6 130g portions
This is one of the most classic starter salads on menu’s all around the world. Prawns and avocado’s complement each other in such a perfect way. There are so many variations of this salad and it can be presented in the avocado or in cocktail glasses or just by using a pastry cutter or stack mold as I have done here in this recipe. I was using this presentation back in the mid-nineties when working in London as a chef and it was all the rage. It’s a bit of a dated presentation but still works well for portion control as you can weigh each portion in small disposable cups before stacking it in a 40mm stacking mold helping to ensure each portion is equal. A different take on this could be by presenting it on a Coz leaf topped with a small dice of trio coloured sweet peppers topped with baby croutons to add some crunch to the recipe. I have added a hint on Paprika to add some bite to the salad and some lemon zest to compliment the prawns. The mango chutney adds some sweetness to the recipe and the juice of the lemon cuts through the richness of the crème fraiche
300g peeled shelled prawns you can use shrimps if you prefer
100g Butter to fry the prawns if you don’t steam them.
A good few grinds of ground black pepper
1/4 tsp. Himalayan pink salt
1 Lemon peeled and zested add the juice and the zest to the prawns
1 Coz lettuce for garnish
250g tub of crème fraiche
100ml creamy mayonnaise
½ Tsp Paprika, masala or Tabasco you can leave this out if you don’t want the heat.
2 Diced Avocado’s
1 Punnet Cherry tomato’s
30g fresh coriander to garnish
3 tbls mango chutney
Defrost the prawns and steam or pan fry them to cook. Don’t overcook the prawns or they will become rubbery. Set aside the prawns to cool. Mix the lemon zest juice mango chutney, paprika mayonnaise, crème fraiche and season with salt and black pepper for the dressing. Dice one avocado and lightly fold through the cooled prawns with the dressing. The other avocado will be used to slice thinly and present on the top of the salad. Cut the Coz lettuce and using the leaf ends place them in a circle to present the prawn salad onto. Place the 40mm stacking ring on the center and spoon the mixture into the ring. Remove the ring and garnish with thin slices of avocado cherry tomato halves and fresh coriander to top the salad for height.
You can weigh each portion before plating if you are not sure how to estimate each portion. You can use any diameter stacking ring if you don’t have a 40mm size. You can also top the salad with some cooked prawns to finish the presentation