| | | |  | 1 cup | | semi sun-dried tomatoes | | | 2 Tbs | | balsamic vinegar | | | 1.5 cups | | virgin olive oil | | | 1 Tbs | | chives - chopped | | | | salt & pepper | | | 4 | | avocados | | | 400 g | | ricotta - fresh | | | 2 | | limes | | | 3 cloves | | garlic | | | 1 dash | | Tabasco sauce | | | 30 | | tiger prawns, whole, fresh, raw | | | 1 cup | | basil - fresh | |
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| | | | 1 | Sun-dried Tomato Dressing: Drain and finely dice sun-dried tomatoes. Chop chives and add to tomatoes. Pour in one-third of the olive oil. Lightly toss. Add the vinegar and season to taste. Put aside | | 2 | Avocado Tian: Halve and remove stone from avocado. Remove flesh from skin and place in a bowl. Mash and mix in lime juice, Tabasco sauce, two-thirds of the garlic. Add the ricotta and mix to a smooth consistency. Season to taste, cover and refrigerate. | | 3 | Prawns: Peel, de-vein and clean prawns. Leave on the tail for effect and handling. In a bowl, add the remaining oil, garlic and chopped basil. Combine and add prawns for a quick marinade. Heat a heavy-based fry pan until smoking, and fry the prawns off until cooked. | | 4 | Assembly: Take two spoonfuls of the avocado mixture and push it into a silver ring mould in the centre of the plate. Remove the mould. Arrange 3 prawns so that they sit on the top of the avocado tian. Finish by spooning a little of the sun-dried tomato dressing around the plate. |
| | | | Servings: 10 | | Yield: 3 prawns each | | | | Recipe Source | Author: MARTIN PROBST, 'BREEZES', CROWN ENTERTAINMENT COMPLEX, MELBOURNE | | | | Copyright © 2006, The Gourmet Saint |
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Seared Tiger Prawns on a Tangy Avocado Tian with a Sun-dried Tomato Dressing