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Appetizer

Prawn Cocktail with Mango and Avocado, served with Sesame Lime Vinaigrette


600 grms Prawns
1 pc Avocado
1 pc Mango
10 leaves Red leave lettuce
10 leaves Radicchio lettuce

Sesame Lime Vinaigrette
60 ml Olive oil
25 ml Sesame oil
2 pc Lime ( juice)
½ pc Orange (juice)
½ tsp chopped Coriander
1 tsp roasted Sesame Seed
   Salt
   Fresh ground white pepper

Method:
- Clean and blanch prawns, shock cool under running water - Peel prawns ( remove all shells)
- Cut the avocado and mango in 3 mm blade like slices ( brush avocado with lime juice to avoid browning)
- Cut the lower part of the lettuce and radicchio leaves in fine julienne for the base of the cocktail
- Lay out half the cocktail bowl with lettuce leave
- Use the Mango and avocado for the other half
- Mix all ingredients for the Sesame Lime Vinaigrette
- Tumble the prawns with some of the vinaigrette, so they can absorb the flavour
- Place prawns in the centre for the cocktail and thistle the reaming dressing over it
- Sprinkle with some roasted sesame seed

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