Method:

  • Boil ½ prawns until cooked, remove shells and mince with a pinch of pepper and add very fine diced lime and lemon and shredded coriander leaves.
  • Fry the remainder of the prawns (150 gr) in a little butter, mince and add 1 tbls green pesto.
  • Peel cored apples and dice finely.
  • Add a little lemon juice to prevent oxidation.
  • Peel avocado, remove stone, peel skin and dice finely.
  • Add a little lemon juice to prevent oxidation.
  • Peel beef tomato by blanching in boiling water for 1 min.
  • Remove skin, tomato flesh and seeds leaving only outer tomato flesh - dice finely.
  • Shred lettuce and mix with 1 tbsp mayonnaise.
  • Using an open ring mould (2”diameter x 3” high) lay a little of the diced tomato on the bottom of the mould.
  • Top with some shredded lettuce and then a layer of the diced apple.
  • Then add a layer of the lemon/lime/coriander prawn meat.
  • Top with the pesto prawn meat.
  • Next a layer of diced avocado followed by a top layer of tomato.
  • Store in fridge until required.

Tomato Coulis Method:

  • Place ingredients into pot and heat until all ingredients are cooked.
  • Remove from pot, cool and place ingredients into a blender.
  • Add salt and pepper to taste.
  • Blitz and put mixture through a sieve twice and taste.
  • Place the Tian of Prawn on top of a white plate.
  • Garnish with green mayonnaise (mayo and watercress blend) and spoon some Tomato Coulis on the plate.
  • Garnish -Top with a large Dublin Bay Prawn cooked, with the shell removed on the body part of the prawn and a sprig of flat parsley or chervil :-)