Prawn and avocado starter with mustard dip


    A simple but elegant prawn starter with ripe avocado and a homemade mustard dip. Cook the prawns well in advance to get a head start; they're also best served chilled.

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    Serves: 8 

    • 1 tablespoon Dijon mustard
    • 1 egg yolk, room temperature
    • sunflower oil, as needed
    • salt and pepper, to taste
    • 2 ripe avocados, sliced
    • 300g precooked prawns, peeled and deveined

    Prep:20min  ›  Ready in:20min 

    1. Make the dip: in a small bowl add mustard, egg yolk and 1 teaspoon sunflower oil. Whisk gently (do not use an electric whisk) until ingredients are well mixed. Pour in more oil gradually, about 2 to 4 tablespoons, continuing to whisk till a smooth sauce is achieved. Season to taste with salt and pepper.
    2. Peel the avocado and place in the centre of a serving platter. Scatter prawns around the avocado. Pour the dip onto the avocado and serve.
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