Prawn cocktail with avocado, lime and dill sauce

6 servings Prep: 10 mins, Cooking: 10 mins
Rate this recipe
A flavour combination made in heaven.

By Food24 October 05 2010
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Ingredients (8)

2 avocado
2 lime — zest and juice
60 ml yoghurt — Greek, double thick
75 ml crème fraîche — or sour ceam
Tabasco sauce
20 ml fresh dill — finely chopped
salt and freshly ground black pepper
36 prawns — peeled, cooked
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Peel the avocado and scoop out the flesh. Place in a bowl with the lime juice (reserve the zest) and mash until smooth.

Beat in the yoghurt, sour cream and Tabasco sauce.

Using the back of a spoon, push the mixture through a sieve so that it is perfectly smooth and free of lumps.

Stir in the dill and lime zest and season well with salt and pepper.

Divide the cooked prawns between six glasses.

Place a dollop of the sauce on top and garnish with a feather of dill and a slice of lime.
Serve immediately.

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