Prawns & Av­o­cado with Rose Sauce

Serves 8, Prep 20 mins

New Idea - - New Food Idea -

2 baby cos let­tuce (260g each) 1kg cooked, peeled king prawns, tails in­tact 2 ripe av­o­ca­dos, peeled and sliced 1 medium vine-ripened tomato, finely

chopped Chervil leaves and fried shal­lots, to gar­nish

ROSE SAUCE 1 cup whole-egg may­on­naise ¹/³ cup tomato sauce 3 tsps lemon juice 2 tsps Worces­ter­shire sauce Cracked black pep­per,

to taste

1 To make rose sauce, place all in­gre­di­ents in a small bowl. Mix well to com­bine. Set aside. 2 Wash cos let­tuces whole. Drain well and pat dry with ab­sorbent kitchen pa­per. Trim and dis­card bases from each let­tuce. Cut cross­ways in four even por­tions, en­sur­ing you keep the pieces whole and leaves in­tact. 3 Place one por­tion of let­tuce on each serv­ing plate. Top evenly with king prawns, av­o­cado and tomato. Driz­zle with rose sauce. 4 Gar­nish with chervil and fried shal­lots. Serve with re­main­ing sauce on the side.

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