Prawn and Avacodo in chilli oil

A ‘party starter’, as I call it OR call it an Amuse Bouche, is quite an important part of a menu design. It sets the mood and expectation for the rest of the courses. Burst of flavors and textures, light and a clean palette post the bite is all what you need to focus. This is something, which is easy, and everyone can make and it is definitely a winner amongst my guests!

And by the way, if you know how to work with twilight, you can click some great food pics 

Prawn and Avacodo in chilli oil

3 tablepoon of avocado cut in to small cubes
3 medium sized poached prawns 
2 lettuces
1 tablespoon fried shallots
1 teaspoon lime juice
Spiced mayonnaise (recipe below)
Sprigs of mint
1 tablespoon chilli oil

Poaching prawns

Clean and devein the prawns. In a deep pan add water and prawns and a teaspoon of salt. In very low heat bring the water just about to boil and turn the heat off and let it rest for 2 mins. Then immediately strain and put it in a bowl with chilled water for a few minutes. This will stop the cooking further. Strain it and then let the prawns come to room temperature.

Spiced Mayonnaise

In a chutney grinder, add 1 egg, 3/4th cup of olive oil, 1 teaspoon English mustard, a dash of lime juice and ½ teaspoon salt. Blitz it for 30 seconds and the mayonnaise is done. Add 1 teaspoon Tabasco and ½ teaspoon Worcestershire sauce and mix well.

Construction

Mix avocado, lime-juice and fried shallots. Season it with salt. Place the lettuce on the spoon, scoop in avocado and add a small blob of mayo on top. Place the prawns and mint leaves and drizzle chilli oil as shown in the pic.

Categories: Travel Cuisine

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