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  • Prawns with avocado paté

    1 vote
    Prawns with avocado paté
    Prep: 10 min Cook: 5 min Servings: 4
    by Peter Brown
    100 recipes
    >
    Prawn and avocado flavours combined come close to taste-bud Nirvana and they make a perfect team to set the mood for a leisurely summer lunch or evening meal. There is a good old saying: “If you have avocado in the house there will always be a meal on the table," and that’s very true. From toasted slices of home-made bread with a good dollop of mashed avocado, to a rich avocado soup or a super sauce or dip for a variety of ingredients, the avo steps into almost any role. Recipe found on Iafrica.com by Hennie Geyser

    Ingredients

    • 12 large prawns, cooked and peeled, but with tails left on
    • 2 large avocados
    • 2 hard-boiled eggs, slightly chilled and finely chopped
    • ½ tablespoon finely chopped fresh parsley
    • ½ tablespoon finely chopped fresh mint
    • 2 cloves of garlic, peeled and finely chopped
    • 2 tablespoons lemon juice
    • Coarse salt and freshly ground black pepper
    • 1 heaped teaspoon paprika
    • 2 large teaspoons sour cream
    • 4 slices of fresh lemon, halved

    Directions

    1. Half avocados, remove pip, scoop out flesh into a bowl (set aside the scooped out avo skins).
    2. With a fork mash the avocado with all the other ingredients, except the paprika and taste for seasoning.
    3. Spoon the mashed avo back into the four skins and sprinkle with paprika.
    4. Place the avo halves on four serving platters, garnish with lemon halves and surround each half with three cooked prawns.

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