Amuse-Bouches: Prawn Avocado & Curry

Amuse-bouches

Prawn Avocado & Curry Bites by Echalote & Co and Sara’s Healthy Kitchen

Serves 4 people
30 minutes of preparation
5 -7 minutes of cooking
On a gorgeous Sunday morning, I collected the very lovely Patricia from Echalote & Co at Lausanne station and we made our way to St-Légier to begin our collaboration.
I met Patricia recently through Instagram and we have been interacting almost every single day which is why we thought that we could combine our strengths and create a delicious little dish for you all to enjoy.
This recipe is very simple, yet, packed with FLAVOURS! It is ideal as a starter for a laidback dinner party, the perfect addition to a cocktail party or simply to enjoy as  a light meal.
I hope this is only the beginning of a great friendship!
Please check out Patricia’s blog Echalote & Co and follow her on Instagram & Facebook

Let’s get started!
Ingredients (preferably organic):
For the prawns:

• 8 large raw prawns or 16 small prawns
• 1 organic orange (juice and zest)
• 2 garlic cloves
• 1 piece of ginger (5 cm)
• 2 tbsp of gochujang (fermented chilli paste) or harissa
• 2 tsp of Korean, Espelette or Cayenne chili pepper
• 1 tsp of white vinegar (rice, balsamic, apple)
• 2 tbsp of sriracha sauce (medium strength)

Method:

1. Marinate the prawns, I like the prawns you find at the Coop, you will find them in the fresh fish aisle. They are the ideal size for this recipe, otherwise you can use frozen prawns as well (ensure you thaw them however before marinating).
2. For the marinade, begin by zesting your organic orange and then slice it in 2 and squeeze it into a bowl
3. Make a paste with the cloves of garlic and ginger, squeeze the garlic and grate the ginger after peeling, add the mixture to the orange juice
4. Add the other ingredients of the recipe and of course the prawns
5. Ensure all the prawns are covered in this lovely marinate and put to one side

As the prawns absorb all those lovely ingredients, we are going to move onto the two sauces which accompany this dish. You may choose only one, combine the sauces, use them separately. The choice is yours!

Ingredients (preferably organic):
The avocado sauce:

• 1 avocado
• 1 lime, juiced
• Salt
• Pepper
• 1 tsp of ginger

Method:

1. Cut the avocado into small cubes
2. Mix with the rest of the ingredients and cover the sauce
3. Place the sauce in a cool area

We decided to keep the avocado chunky but if you wish to have a smooth sauce, then place all the ingredients in a Nutribullet or blender and blitz away.

The curry sauce:

• 1 avocado
• 1 tbsp of gochujang (fermented chilli paste) or harissa
• 2 tsp your korma curry paste or your favorite curry paste
• A pinch of Korean powdered pepper or Espelette
• Salt
• A little water

Method:

1. Cut the avocado in two, remove the stone (if the avocado and ripe no need to use a knife, simply place your thumbs on either side of the stone a press down)
2. Take your blender or nutribullet and put all the ingredients in this magic tool
3. Mix until you get a smooth but thick paste. If necessary add a little water
4. Place the sauce in a cool area and ensure it is also covered

We are going to tackle the last part of the recipe, the cooking of prawns that have been gently marinating during the preparation of the other two elements.

1. Remove the prawns from the marinade but keep the liquid to one side
2. Heat a frying pan over a high heat to sear the prawns, when they have changed colour, lower the fire and add a few spoonfuls of marinade (3 or 4)
3. Cook another 2 minutes then remove them from the frying pan
4. Reduce the cooking juice to a shiny sauce (add marinade if necessary) and remove from heat
5. Add the prawns back to the sauce

Time to plate up! You can be as creative as you would like with this dish. Here are few examples of how you can present this recipe.

You can decorate edible flowers, various shoots and pieces of grapefruit.
It’s ready, enjoy !