Ingredients
2
large
avocado(s)
, ripe
500
g
prawns
, cooked
250
ml
LANCEWOOD® Sour Cream
2
spring onion(s)
, chopped
30
ml
lemon juice
45
ml
tomato sauce
15
ml
Worcestershire sauce
5
ml
brandy
(optional)
soy sauce
, a dash
Tabasco
, a few drops or more to taste
salt & freshly ground black pepper
to taste
To serve:
1
cucumber
, ribbons or cubes
spring onion(s)
, chopped
cayenne pepper
Method
Cut the avocados in half and remove the pip. Drizzle with a little lemon juice.
Mix the sour cream, spring onions, lemon juice, tomato sauce, Worcestershire sauce, brandy, soy sauce, Tabasco and seasoning together.
Reserve 60 ml of the mixture and mix the prawns into the remainder.
Pile into the avocado cavities and drizzle with the reserved sauce.
Serve topped with cucumber ribbons, spring onions and a sprinkling of cayenne pepper.
Variation for serving:
Cube avocado and chop cucumber and arrange in the bottom of a pretty glass.
Spoon the prawn mixture on top.
Serve topped with chopped spring onions and a sprinkling of cayenne pepper.
