- Difficulty
- easy
- Serves
- 2 people
- Meal course
- Dinner
- Posted by
- Posted on
- 11th March 2016
- 2 whole
- Large Wraps
- 1 Splash
- White potato - peeled and sliced
- 1 .
- For the salsa
- 2 large
- Tomato
- 1/4 small
- Red onion - peeled and finely sliced
- 1 Sprig
- Fresh Basil
- 1 pinch
- Ground coriander
- 1/2 tbsp
- Tomato Puree
- 1 tsp
- Chilli sauce
- 1 pinch
- Sugar
- 2 .
- For the prawns
- 1 tsp
- Chilli sauce
- 1 whole
- Lime - Juice
- 1 whole
- Garlic clove - peeled and finely chopped
- 1 pinch
- Cayenne pepper
- 1/4 tsp
- Paprika
- 150 grams
- Prawns - cooked & peeled
- 3 tbsp
- Mayo
- 2 tbsp
- Tomato ketchup
- 3 .
- To assemble
- 2 medium
- Avocado - peeled and sliced
- 1/2 whole
- Lime - Juice
- 2 whole
- Baby Gem Lettuce
- 30 grams
- Prawns - cooked & peeled
- 1 handful
- Fresh coriander
- 2 medium
- Egg - poached
- 1 whole
- Chilli - de-seeded and finely chopped
- 1/2 whole
- Lime
- Heat the oven to 180’C
- Brush the wraps with oil. Take 2 pudding bowls and line the wraps into them. Bake the wraps in the oven for 10-12 minutes to firm up and go crispy.
- Toss the avocado slices in the lime and set aside while you prep your other ingredients
- Mix all your ingredients together for your salsa and set aside
- Mix together all your ingredients for your prawn cocktail until well combined.
- Once your baskets are cooked, remove from the oven and line with your lettuce leaves. Divide the avocado around the sides of each bowl and then top with a good dollop of salsa. Add the prawn cocktail to the basket and sprinkle over your coriander, remaining prawns and fresh chilli. Finish with your poached egg and slice of lime and dive in!
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