Ingredients

Method

• 2 x 200 g packet deveined prawns in the shell
• 1½ ripe avocados
• Juice of 2 limes
• 1 t palm or caster sugar
• ½ t sambal oelek
• ½ cup crème fraîche
• 10 drops fish sauce
• 2 leaves gelatine
• ½ cup cream
• 1 bunch fresh coriander, roughly chopped, plus extra to garnish
• Spring onions, grilled, for serving
• Iceberg lettuce leaves, for serving
• Lime wedges, for serving
For the prawn marinade, mix:
• 2 T sambal oelek
• 2 T hoisin sauce
• 1 x 5 cm piece ginger, finely chopped
• 2 cloves garlic, chopped
• 2 T fish sauce
• 1 T olive oil
For the Marie Rose sauce, mix:
• ½ cup crème fraîche
• 8 drops Tabasco sauce
• 10 drops Worcester sauce
• 8 rops soya sauce
• 2-3 T tomato sauce
• ½ shot whisky (optional)

Method

Ingredients

Toss the prawns in the marinade, then cover and chill for at least 2 hours.

Peel and stone the avocados, then blend with the lime juice, palm or caster sugar, sambal oelek and crème fraîche until smooth. Season with the fish sauce – add it drop by drop, to taste.

Soak the gelatine in cold water until soft. Squeeze out any water and place the gelatine in a saucepan and heat until it has melted. Transfer to the avocado mixture and whisk well.

Whip the cream to form soft peaks. Fold a third of the whipped cream into the avocado mixture to incorporate, then gently fold in the remainder of the whipped cream.
Fold the roughly chopped coriander into the mousse to make a ripple-like pattern, then chill for 2 to 3 hours.

In a hot pan or over smouldering coals, grill the marinated prawns until pink and opaque.

Arrange on a platter and add generous spoonfuls of the avocado mousse. Dress with iceberg lettuce leaves, grilled spring onionsand lime wedges and serve with the Marie Rose sauce.