A twist of avocado ritz
Ingredients
- 3 large avocados
- Finely grated rind and juice of1 lemon
- 3 spring onions, very finely chopped
- Salt and pepper
- 3ml paprika
Topping
- 300g shrimps, cooked (or use crab meat)
- 85ml ( cup) quality mayonnaise
- 5ml (1 tsp) curry paste
- 1 small red chilli, seeded and finely sliced
- 5ml (1 tsp) fish sauce
- Black pepper
- Dash of lime juice
- Handful fresh coriander, chopped, plus extra to serve
Method
Halve the avocados and remove the pip. Peel off the skin and chop the flesh into small blocks.
Combine with lemon rind and juice, spring onions, seasoning and paprika. Mix gently without mushing.
For the topping, combine the shrimps, mayonnaise, curry paste, chilli, fish sauce, black pepper, lime juice and coriander.
Spray 6 stainless-steel cooking rings with cooking spray and place on a serving plate or board. Spoon the avocado mixture into the rings.
Top with the shrimp mixture, gently remove the rings and finish off with fresh coriander.
Serves 6
