Recipes


Prawn, Avocado and Mango Salad

prf027

Serves 4

Ingredients

1

baby cos lettuce, washed with core removed

2

firm, ripe avocados, thinly sliced

2

mangoes, peeled, cut into wedges

1

red capsicum sliced

1kg

large cooked Pacific Reef Black Tiger Prawns,
peeled with tail intact

Dressing

2 tbls

mayonnaise

2 tbls

sour cream

1 tbls

natural yoghurt

2 tbs

chopped mint

Method

1.

Mix together all the ingredients for the dressing and combine.

2.

Arrange lettuce, avocado, prawns, mangoes and capsicum on plates.

3.

Drizzle over dressing and serve with plenty of fresh crusty bread.

Prawn and Cucumber Sandwiches

prf020

Serves 24

Ingredients

125g

spreadable Philadelphia Light Cream Cheese

2 tbls

chopped dill

1 tbls

lemon juice

8

slices of light rye bread

½

Lebanese cucumber, halved lengthways, thinly sliced

12

large cooked Pacific Reef Black Tiger Prawns, peeled, halved lengthways

Method

1.

Place the cream cheese, dill and lemon juice in a food processor and process until combined. Spread bread slices with dill cream cheese. Using a 3cm round pastry cutter, cut 3 circles from each bread slice and place on a serving plate.

2.

To assemble, place a cucumber slice and a prawn half on top of each round of bread, then season with sea salt and pepper.