Salsa and Avocado Prawn Cocktail, Served in a Wrap Basket and topped with a Runny Poached Egg

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Difficulty
easy
Serves
2 people
Meal course
Dinner
Posted by
Posted on
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
Salsa and Avocado Prawn Cocktail, Served in a Wrap Basket and topped with a Runny Poached Egg
  1. Heat the oven to 180’C
  2. 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.
  3. Toss the avocado slices in the lime and set aside while you prep your other ingredients
  4. Mix all your ingredients together for your salsa and set aside
  5. Mix together all your ingredients for your prawn cocktail until well combined.
  6. 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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