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Prawn Avocado Potato Mille-Feuille

Serves 2

Ingredients:

  • 1¼ cup water
  • 2 inches lemongrass
  • 2 slices lemon
  • 5 white peppers, whole
  • pinch of salt
  • 6 spot prawns
  • 30 grams (1 ounce) pea shoots
  • 4 teaspoons strawberry dressing
  • 6 Potato chips, large slices
  • 1 cup Avocado Relish (recipe included)

Method:

  1. Place water, lemongrass, lemon slices, whole white peppers and salt in a pot and bring to a boil. Add in the prawns in for three minutes, then take them out and put them in a bowl with ice and water. Slice and refrigerate until later.
  2. Mix the strawberry dressing with the pea shoots and divide into three parts.
  3. Divide 1 cup of the avocado relish in four parts (¼ cup each) and place two tablespoons of in the center of each dinner plate.
  4. Place a large potato chip on top the avocado relish and add a prawn of top, followed by two tablespoons of avocado relish and some of the strawberry pea shoot mixture.
  5. Repeat step 4 two more times.

 


 

Avocado Relish                 Yield: 2 cups

Ingredients:

1½ medium avocado, diced

1 lime, juiced

¼ red pepper, fine diced

¼ yellow pepper, fine diced

¼ medium red onion, fine diced

2 green onions, fine sliced

1/8 bunch cilantro, chopped

1 tablespoons avocado oil

seasoning salt to taste

sugar to taste

Method:

  1. Prepare all the ingredients and mix them together (do not over mix).
  2. Cover with plastic wrap and refrigerate until you start assembling the dish.
 

Bio: Boban Kovachevich

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