PRAWNS AND AV­O­CADO WITH CE­VICHE DRESS­ING AND SWEET POTATO CRISPS

Recipe Great­stock/stock­food

House and Leisure Food - - HK FOOD -

1 large, slim sweet potato,

scrubbed but un­peeled about 300g peeled,

cooked prawns 1–1½ av­o­ca­dos, skinned and

sliced across fresh co­rian­der leaves

for the ce­viche dress­ing

½ cup olive oil ¼ cup fresh squeezed and

strained lime juice 1 fresh chilli, chopped

(and seeded, if de­sired) 2T chopped, fresh co­rian­der 1 firm, red tomato,

finely chopped 2 spring onions, finely chopped salt and milled black pep­per

Serves 8

To make the sweet-potato crisps, slice the potato thinly and deep fry un­til ten­der, golden and crisp.

Mix the in­gre­di­ents for the ce­viche dress­ing. To serve the salad, spoon half of the dress­ing onto plates. Add the prawns and av­o­cado slices, and one or two co­rian­der leaves, then spoon the re­main­der of the dress­ing over them. Gar­nish with the sweet-potato crisps.

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