For the sauce.
1 teaspoon Dijon Mustard
1 heaped tablespoon mayonnaise
1 heaped tablespoon Soured cream
1-2 tablespoons tomato ketchup
Juice of ½ Lemon
1 large avocado
4 cooked jumbo Prawns
Handful of mixed salad leaves
Extra virgin Olive oi, for drizzling
2 teaspoons freshly chopped Chives
2 slices of Lemons, to garnish
Prepare the sauce.
Place the soured cream and the mayonnaise into a large mixing bowl. Add a generous dash of Worcestershire sauce, Tabasco, anchovy essence, Dijon mustard and lemon juice. Stir together until well combined.
Stir in the ketchup gradually until the mixture turns pale pink. Season to taste and add a dash of brandy.
Add the prawns.
Cut the prawns into fairly large chunks and coat them in the sauce.
Prepare the avocados.
Slice the avocados in half, remove the stone and scoop out the flesh into a mixing bowl. Drizzle olive oil over the avocado and add the lemon juice. Season to taste with salt and pepper and add the chopped chives. Mix together until well blended.
Place some salad leaves onto each plate and put an empty avocado shell on top of each bed of salad. Spoon the prawn mixture evenly into each shell. Place the avocado mix back into the avocado shells on top of the prawn mixture.
Garnish with lemon slices and serve.