Sunday, 2 January 2011

Prawn and Avocado Salad

Happy New Year! I hope everyone had a lovely end to 2010 and that 2011 brings all sorts of treats and delights. The recipe that follows was from my New Year's Eve. I'm not big on New Year, which is mostly down to a distasterous night out in Kings Cross when I was in my early 20's - I left the nightclub I'd gone to at 3am, then got the bus to the station, but no buses were going any further west so I ended up soaked to the skin in a shoulderless vintage 1950's prom dress and no coat while I waited four hours for the first Tube of the new year, but that's another story!

This year, the boy and I had agreed not to go out. I went so far as to suggest doing nothing, which was perfectly fine until I told my mother and sister, who were adamant that I must do something to mark the new year. So I told them what I had in my fridge and then popped to the supermarket to get the remaining ingredients. This was the starter, which is a definite throwback to 1970's dinner parties. It's an oldie, but it's still a goodie.


Ingredients (serves two):
1 perfectly ripe avocado
200g king prawns
1 garlic clove
1 tbsp olive oil
1 dsp lemon juice
1 dsp mayonnaise
1 tsp dijon mustard
salt and pepper

Method:
In a bowl, whisk together the olive oil, lemon juice, mayonnaise and mustard, and add a pinch of salt and pepper then set aside.

Next, roughly slice the garlic, add a drizzle of oil to a frying pan and when hot, throw in the prawns (I used uncooked but ready shelled king prawns) and the garlic and fry until the prawns have turned pink all over. Allow to cool, then discard the garlic slices and roughly chop the prawns. Add the prawns to the mayonnaise dressing and mix well.

Then slice the avocado in half - one half per person - and, discarding the skin, slice again into 5mm slithers then arrange each half on a plate. Brush with a little lemon juice to prevent browning and divide the prawns between the two plates. Serve immediately. We had this with a glass of Pouilly Fumé, which was absolutely delicious and complemented the seafood beautifully.

2 comments:

  1. What is dsp. - a dessert spoon?

    ReplyDelete
  2. that's exactly it - dsp is a dessert spoon.

    ReplyDelete