Avocado and prawn kebabs with paprika mayonnaise
Preparation: 15 minutes
Cooking: nil
Serves: 1
Ingredients:
- 1 teaspoon lemon juice
- ¼ teaspoon finely grated ginger
- ½ avocado, peeled, cut into thick slices
- 6 large, cooked prawns, shells removed
- Paprika mayonnaise:
- 1 tablespoon mayonnaise (good quality or homemade)
- ½ tablespoon sour cream
- 1 teaspoon lemon juice
- small pinch paprika
- freshly ground black pepper
- chopped parsley to garnish
- bamboo skewers (soak for two hours in water, this stops them from burning when placed on heat)
Method
Combine lemon juice and ginger in a bowl. Mix well. Cut thick avocado slices in half. Toss them in the lemon juice mixture. Thread a bamboo skewer with avocado slice, prawn and cherry tomato. Repeat until avocado, prawns and tomatoes are used up. Combine all mayonnaise ingredients. Mix well. Heat one teaspoon vegetable oil in a frying pan on medium heat. Cook kebabs, turning as needed until the prawns are opaque and cooked through. Serve kebabs with a side bowl of mayonnaise mixture, fresh crusty bread and a small green salad.
Avocado prawn bites
Preparation: 5 minutes
Cooking: nil;
Serves: 1
Ingredients
- ¼ avocado, roughly chopped
- ½ tablespoon reduced fat mayonnaise
- ½ tablespoon natural yogurt
- ⅛ teaspoon wasabi paste
- 3 cooked prawns, peeled with tail left on
- 2 slices pumpernickel bread cut into 4cm rounds
- 3 pieces pickled ginger
- dill sprigs
Method
Mash together avocado, mayonnaise and wasabi. Place a dollop of avocado mixture on each round of pumpernickel, top with a prawn and garnish with ginger.
