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Prawn Avocado Potato Mille-Feuille

Serves 2


  • 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)


  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


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


  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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