PRAWN AVOCADO CORNETS
The creamy texture of avocado combines well with prawns and makes an unusual filling for the cornets. Serves 4.
Ingredients
12 spring roll skins
2 avocados
12 prawns, cooked and shelled
1 teaspoon olive oil
1 teaspoon lemon juice
salt and freshly ground white pepper
a few leaves of lettuce
50gm carrot, julienned
50gm cucumber, julienned
50gm tomato, julienned
Method
1. Peel the avocados and cut into 8 small fans. Puree the rest of the avocado.
2. Dice 8 prawns and mix with the pureed avocado, olive oil, lemon juice, salt and pepper.
3. Place the mixture on the spring roll skins and roll up into cornets.
4. Serve 3 cornets to a plate and garnish with lettuce leaves, avocado fans, prawns and julienned vegetables.
