MOD­ERN PRAWN COCK­TAIL LET­TUCE CUPS

SERVES 8 AS A STARTER

delicious - - ON TREND -

1 pre­served le­mon quar­ter, finely chopped 1 cup (300g) store-bought may­on­naise 1 tbs maple syrup 5 drops sesame oil Juice of 1/ 2 le­mon, plus ex­tra le­mon wedges to serve 1/ 3 cup (50g) black sesame seeds 2 ripe av­o­ca­dos 1 but­ter let­tuce, leaves sep­a­rated, washed 10 cooked prawns, peeled, chopped Ex­tra vir­gin olive oil and baby co­rian­der, to serve

Com­bine le­mon, may­on­naise, maple syrup, sesame oil and le­mon juice in a bowl. Sea­son with salt flakes.

Place sesame seeds in a shal­low bowl. Cut av­o­ca­dos into thin wedges and dip 1 side into sesame. Ar­range let­tuce on a serv­ing plat­ter and dol­lop may­on­naise mix­ture in cen­tre of leaves. Top with prawn and sliced av­o­cado. Driz­zle with olive oil and sprin­kle with baby co­rian­der. Serve im­me­di­ately with le­mon wedges.

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