Avocado
Salad
with
Chilli
Lime
Crab
and
Prawns
Verrine
Serves 4
Preparation time: 15 minutes plus cooling
Cooking time: 3 minutes
Ingredients
1 avocado, halved, stoned,
peeled and chopped
1 medium ripe tomato on the vine, deseeded and chopped
2 spring onions, chopped
30ml (2 tbsp) fresh chopped coriander
sea salt and freshly ground black pepper
15ml (1 tbsp) olive oil
1 clove garlic, chopped
½ chilli, deseeded and finely chopped
8 raw tiger prawns with tails
75g (3oz) white crabmeat
grated rind and juice of half a lime
10ml (2 tsp) fresh chopped dill
lime wedges and sprigs fresh dill, to garnish
Method
1. Mix together the avocados, tomatoes, spring onions, coriander and
seasoning. Divide between the verrines.
2. Heat the oil in a frying pan and cook the garlic, chilli and prawns
for 3 minutes, stirring occasionally, until the prawns turn pink and
are cooked. Remove from the heat and allow to cool. Remove the prawns
from the pan and set aside.
3. Stir the crabmeat into the pan with the lime juice and rind, dill
and seasoning. Spoon into the verrines and top each with prawns.
Garnish with lime wedges and sprigs of dill.
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