Curtis Stone's prawn platter with whipped avocado

Curtis Stone's prawn platter with whipped avocado
Curtis Stone's prawn platter with whipped avocado Photo: Benjamin Dearnley
Difficulty
Easy

Elevate your prawns this Christmas with a simple creamy avocado dressing

Ingredients

¼ cup coriander leaves

20 cooked black tiger prawns, peeled leaving tails intact, deveined

Whipped avocado crema

2 ripe avocados, peeled, pitted

¼ cup (60g) sour cream

1 lime, juiced

Chilli-honey sauce

½ birdseye chilli, thinly sliced

2 garlic cloves, thinly sliced

1 tbsp finely chopped shallot

1 lime, juiced

1 tbs honey

1 tbsp extra virgin olive oil

Method

To make the whipped avocado crema, in a food processor or blender, process or blend avocado, sour cream and 2 tbsp lime juice until completely smooth. Season with salt and more lime juice, if necessary. Spread crema in an even layer over a serving platter.

To make the chilli-honey sauce, in a medium bowl, combine chilli, garlic, shallot, 2½ tbsp lime juice, honey and oil. Season chilli-honey sauce with salt and more lime juice, if necessary.

Coarsely chop 1 tbsp of the coriander. Add to the chilli-honey sauce with the prawns and toss to coat evenly.

Spoon the prawn mixture over the avocado crema on the platter. Sprinkle with the remaining coriander.

Serve with sourdough baguette slices and lime wedges.