Crunchy Guacamole with Prawns Ingredients Prawns 12 green m edium king prawns, shelled and deveined, tails l eft on Juice of 1 lem on ¼cup white balsamic vinega r 2 tablespoons olive oil Tomato salsa 2 vine ripened tomatoes, deseeded and fles h finely diced 1 tablespoon white balsamic vinegar 2 teaspoons extra virgin olive oil Guacamole 2 avocados, peeled Juice of ½a lemon Ciabatta Crisps 1 ciabatta roll, thinly sliced 2 tablespoons olive oil Sea salt, to sprinkle Salad 20g rocket lea ves 1 tablespoon olive oil Method Serves 21. Preheat oven to 200 ⁰ C . 2. Pla ce prawns in a bowl with lem on juice, white ba lsam ic vineg ar, oil and seas on with salt and peppe r. Toss to combine a nd refrigerate u ntil rea dy to cook. 3. For tomato sa lsa, place tom atoe s in a bo wl with balsam ic vinegar, oil and season with salt and pepper. Divide mixture in half and s poon into two 8cm-ring m oulds on a bak ing paper-li ned oven tray. 4. For guacamo le place avocado and lemon j uice in a bo wl, seaso n with salt and pe pper and m ash. Spoon into moulds on top of tomatoes and press in firmly. Place in refrigerator to set. 5. Arrange ciabata slices on a baking paper-lined oven tray. Brush with oil an d s prinkle with s alt. Bake for 10-15 minutes or until golden and crunchy. 6. Heat oil in a large frying pan over a high heat, add prawns and pan fry for one minute on each side or until cooked. 7. To serve, place a sm all handful of rocket to one side on a serving plate. Turn mo uld upside d own on top of rocket and dislodge guacamole. Arrange prawns beside salad a nd place ciabata bread on side o f guacamo le. Dress with oil a nd freshly ground black peppe r.
Prawns 12 g re e n m e d ium k ing p ra wns , s he l le d a nd d
e ve ine d , ta i ls le f t o n Ju ice o f 1 le m o n cup wh ite b
a ls a m ic vin e g a r 2 ta b le s p o o ns o l ive o i l Tomato
salsa 2 vin e rip e ne d to m a to e s , d e s e e d e d a nd f le
s h f in e ly d ice d 1 ta b le s p o o n wh ite b a ls a m ic vin
e g a r 2 te a s p o o ns e x tra vi rg in o l ive o i l Guacamole
2 a vo ca d o s , p e e le d Ju ice o f a le m o n Ciabatta Crisps
1 cia b a tta ro l l , th in ly s l ice d 2 ta b le s p o o ns o l
ive o i l Se a s a l t, to s p rin k le Salad 20g ro ck e t le a ve
s 1 ta b le s p o o n o l ive o i l Method
Serves 2 1 . P re he a t o ve n to 200 C . 2 . P la ce p ra wns
in a b o wl wi th le m o n ju ice , wh ite b a ls a m ic vin e g a
r, o i l a nd s e a s o n with s a l t a nd p e p p e r. T o s s to
co m b ine a nd re f rig e ra te un ti l re a d y to co o k . 3 .
Fo r to m a to s a ls a , p la ce to m a to e s in a b o wl wi th b
a ls a m ic vin e g a r, o i l a nd s e a s o n with s a l t a nd p
e p p e r. D ivid e m ix tu re in ha l f a nd s p o o n in to two 8
cm -ring m o u ld s o n a b a k ing p a p e r- l in e d o ve n tra
y. 4 . Fo r g ua ca m o le p la ce a vo ca d o a nd le m o n ju ice
in a b o wl, s e a s o n with s a l t a nd p e p p e r a nd m a s h
. Sp o o n in to m o u ld s o n to p o f to m a to e s a nd p re s
s in f i rm ly. P la ce in re f rig e ra to r to s e t. 5 . Arra ng
e cia b a ta s l ice s o n a b a k ing p a p e r- l in e d o ve n
tra y. Bru s h with o i l a nd s p rin k le with s a l t. Ba k e fo
r 10 -15 m inu te s o r un ti l g o ld e n a nd crun chy. 6 . He a
t o i l in a la rg e f rying p a n o ve r a h ig h he a t, a d d p
ra wns a nd p a n f ry fo r o ne m inu te o n e a ch s id e o r un
ti l co o k e d . 7 . T o s e rve , p la ce a s m a l l h a nd fu l
o f ro ck e t to o ne s id e o n a s e rving p la te . T u rn m o u
ld up s id e d o wn o n to p o f ro ck e t a nd d is lo d g e g ua
ca m o le . Arra ng e p ra wns b e s id e s a la d a nd p la ce cia
b a ta b re a d o n s id e o f g ua ca m o le . Dre s s with o i l
a nd f re s h ly g ro und b la ck p e p p e r.
