A simple but elegant prawn starter with ripe avocado and a homemade mustard dip. Cook the prawns well in advance to get a head start; they're also best served chilled.
1 tablespoon Dijon mustard
1 egg yolk, room temperature
sunflower oil, as needed
Prawn and Avocado
salt and pepper, to taste
2 ripe avocados, sliced
300g precooked prawns, peeled and deveined
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Directions Preparation:20min › Ready in:20min
Dip: In a small bowl add mustard, egg yolk and 1 teaspoon sunflower oil. Whisk gently (do not use an electric whisk) until ingredients are well mixed. Pour in more oil gradually, about 2 to 4 tablespoons, continuing to whisk until a smooth sauce is achieved. Season to taste with salt and pepper.
Prawn and Avocado: Peel the avocado and place in the centre of a serving platter. Scatter prawns around the avocado. Pour the dip onto the avocado and serve.