Tuesday, June 24, 2014

Zesty Lime, Prawn and Avocado Appetizers

My husband and I just got a wee bit closer to the big 3.0. I am loathed to say those two numbers together, probably because as a kid, 30 was so, so over the hill already! Now, getting closer to topping that "hill", it looks pretty darn young. My kids must think we're geriatric. Hold on-is that a grey hair? Darn!
Sometimes, the tolls of running around as a mum of three toddlers hits me. That aching back. My knees, why don't they do that any more? Since when did I become unable to vigorously tree climb? Life can get so fast paced, sometimes we, young and old, forget to slow down and sit down until we crash-or our knees give out. (Says I, sitting at the computer with a cup of coffee and a block of chocolate-my feet are up!)
When things get crazy though, and you still want to impress the socks off your visitors with snazzy hors d'oeuvres, these zesty prawn appetizers come to the rescue, and will delight you with their easy assembly and gourmet-ity. (yeah I made that up). I served them at a party I held for hubby and they were gone within a few minutes. They were delightful not only in appearance but in their exquisite taste and that array of different textures all experienced simultaneously. Citrus and seafood are such a winning combination. And I cannot say no to avocado. Ever.


24 raw prawns, peeled, tails removed
salt to taste
1 lime, zested and juiced

3-4 soft bread wraps (alternatively use 24 tortilla chip scoops if you can source them)
1 large avocado (I used Hass variety-always a winner!)
1/3 cup sour cream
bunch of fresh coriander or basil

Preheat the oven to 190C (375F)
Line a shallow tray with baking paper, and spray with a thin coating of oil. Set aside.
In a small bowl, combine 1 tsp of lime zest and 1/2 tsp salt and mix together until combined. Rub each of the uncooked prawns in this mixture and arrange on the prepared tray. Bake for 5-8 minutes, or until the prawns turn pink from grey and start curling up into themselves.
Let to cool and then place them in a container in the refrigerator.
To make the shells, cut the bread wraps into 24 rounds with a cookie cutter (mine is approximately 4cm wide) Place each of these rounds into a greased 24 hole mini muffin tray and weigh down the centres with pastry weights or rice. Bake at 180 C until browned and crispy (about 15-20 minutes)
Remove from oven, take out the weights, and allow to cool.
Before assembly, peel and deseed the avocado. Place it in a small bowl with 1 tbsp of the lime juice and combine, mashing the avocado to combine the two ingredients. To assemble the appetizers, dollop a little sour cream into each cup, spoon some of the avocado on the side and top with a prawn and a leaf of corriander or basil. Serve.

Makes 24

How to make the bread wrap cups (in picture form)

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