Name: Curtis Stone's prawn platter with whipped avocado recipe
Prep time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 62.50 ml coriander leaves; 20 cooked black tiger prawns, peeled leaving tails intact, deveined; 2 ripe avocados, peeled, pitted; 60g sour cream; 2.00 lime, juiced; 1/2 birdseye chilli, thinly sliced; 2 garlic cloves, thinly sliced; 20.00 ml finely chopped shallot; 28.60 gm honey; 18.20 gm extra virgin olive oil

Curtis Stone's prawn platter with whipped avocado recipe

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Prep Time:
15 minutes

Cook Time:

Total Time:
15 minutes

Elevate Aussie seafood with tantalizing Asian flavors.

Ingredients:

62.50 ml coriander leaves
20 cooked black tiger prawns, peeled leaving tails intact, deveined
2 ripe avocados, peeled, pitted
60g sour cream
2.00 lime, juiced
1/2 birdseye chilli, thinly sliced
2 garlic cloves, thinly sliced
20.00 ml finely chopped shallot
28.60 gm honey

Instructions:

Prepare the whipped avocado crema by combining avocado, sour cream, and 2 tablespoons of lime juice in a food processor or blender until velvety smooth. Add salt and additional lime juice to taste. Smoothly spread the crema on a serving platter.
Make the chili-honey sauce by mixing chili, garlic, shallot, 2 1/2 tablespoons lime juice, honey, and oil in a medium bowl. Season the sauce with salt and extra lime juice, if desired.
Roughly chop 1 tablespoon of coriander and mix it into the chili-honey sauce with the prawns, ensuring everything is evenly coated.
Top the creamy avocado with the prawn mixture on the serving platter, then generously garnish with the remaining fresh coriander.

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