On a tropical day when the wind is warm and the rain is heavy, add this warm entrée/small main to your menu. Sip on a small glass of neat Vaione Premium South Pacific Gin to compliment the flavours and keep the warmth.
2 cups small cooked prawns, all headed and tailed, except 4 which are tailed only
1 clove garlic, peeled and
finely chopped
1 Tablespoon olive oil
1 small sprig parsley,
roughly chopped
¾ teaspoon finely diced
hot red chillies, add extra or less to suit your taste
3 Tablespoons Vaione Premium South Pacific Gin
Plus extra 1 Tablespoon Vaione Premium South Pacific Gin
½ teaspoon sugar
Salt and pepper, taste
2
Tablespoons lemon juice
½
small tomato, finely chopped
Salad
greens, enough for four small dishes
1
small avocado, mashed
2
large pinches of paprika
Salt
and pepper, to taste
Squeeze
of lemon
- Put all of the ingredients from the prawns to the lemon juice, into a small bowl. Stir to mix and put aside in the fridge for 15 minutes.
- Place the salad greens into four small to medium sized serving dishes
- Spoon the avocado, paprika and squeeze of lemon into a small bowl and mash. Season to taste.
- Put avocado mixture evenly into each dish.
- Put the prawns and marinade into a small pot, then heat over low to warm the prawns right through.
- Place the prawns evenly into each dish, arranging the one tailed prawn on the top as decoration.
- To the cooked juice of prawns add the extra Tablespoon of Vaione Premium South Pacific Gin.
- Pour the juice over the prawns, serve immediately.
On a tropical day when the wind is warm and the rain is heavy, add this warm entrée/small main to your menu. Sip on a small glass of neat Vaione Premium South Pacific Gin to compliment the flavours and keep the warmth.
