New Update
| Main ingredients | Avocado, Medium prawns, Tart shells, Black pepper powder, Red chilli sauce, Tomato ketchup, Sweet chilli sauce, Oil, Lemon, Sugar, Onion, Fresh coriander leaves, Mayonnaise, Red radish slices, Micro greens |
| Cuisine | Fusion |
| Course | Snacks and starters |
| Prep time | 30-35 minutes |
| Cook time | 5-10 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 1 medium avocado
- ¾ cup cleaned and deveined medium prawns
- 8 tart shells
- Salt to taste
- Black pepper powder to taste
- ½ teaspoon red chilli sauce
- 1 teaspoon tomato ketchup
- 1 teaspoon sweet chilli sauce
- 1 tablespoon oil
- ½ lemon
- ½ teaspoon sugar
- 2 tablespoons chopped onions
- 2 tablespoons chopped fresh coriander leaves
- Mayonnaise as required
- Red radish slices for garnish
- Micro greens for garnish
Method
- Take prawns in a bowl, add salt, black pepper powder, red chilli sauce, tomato ketchup and sweet chilli sauce and mix well. Set aside for 5-10 minutes.
- Heat oil in a non-stick wok, add marinated prawns and cook on high heat for 4-5 minutes. Take the pan off the heat and allow to cool.
- Halve avocado, remove its seed and peel the halves. Cut one half into small pieces and transfer into a bowl. Squeeze juice of lemon into the bowl, add salt, black pepper powder, sugar, onions and coriander leaves and mix well.
- Keep the tart shells on a plate, stuff the shells with avocado mixture and top up with cooked prawns and drizzle mayonnaise on top and garnish with red radish slices and micro greens.
- Arrange them on a serving platter and serve immediately.
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