Servings
6
Prep time
Cook time
Recipe
Ingredients
- 2 tsp minced garlic
- Salt & pepper, to taste
- 3 tsp fresh lemon juice
- 2 tbsp pomegranate molasses or balsamic glaze
- 12 fresh tiger prawn cutlets (or any medium/large prawn/shrimp)
- 1 large avocado, mashed
- 2 tsp olive oil, for pan
- 1 continental cucumber, peeled
- Fresh dill, leaves, to serve
Method
- In a mixing bowl, mix garlic, a pinch of salt and pepper, 2 tsp lemon juice and 1 tbsp pomegranate molasses. Toss prawns through the mix and set aside.
- In another mixing bowl, mash avocado, 1 tsp of lemon juice and a pinch of salt and pepper to taste.
- Cut the cucumber into 1-1.5cm-thick rounds and place on a serving plate.
- Heat a pan on medium-high heat, adding 1 tsp olive oil.
- Start adding in prawns, but do not overfill the pan as the prawns could become tough and watery (you want them nice and crispy). Cook both sides for 2-3 mins or until a nice bright red.
- Add smashed avocado layer onto the cucumber and top with the cooked prawn. Drizzle the reserved 1 tsp of pomegranate molasses over the bites, add dill leaves and serve immediately. Add a skewer if needed to secure the layers for walking around with the platter and for guests to be able to pick up the bites.
- Tip: As prawn cutlets are served with the tail on, providing napkins and extra plates for your guests is a good idea.
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