John Myers
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Guacamole Turrets with Prawns
The perfect guacamole turrets with prawns recipe with a picture and simple step-by-step instructions.
- 2 Pc. Avocado
- 1 Pc. Lime
- 1 Pc. Clove of garlic
- 4 tbsp Olive oil
- 4 Pc. Coriander (stem)
- Salt
- Pepper
- 1 Pc. Chilli pepper (red)
- Fresh prawns
- 350 g Meat (released from shrimp)
- 2 tbsp Soy sauce
- 0,5 tsp Wasabi paste
- 1 Pc. Egg yolk
- 50 ml Sesame oil
- 100 ml Sunflower oil
- 1 tbsp Rice vinegar
- 2 tbsp Sweet and sour chili sauce
- 1 pinch Sugar
- 25 g Fresh ginger
- 1 Pc. Celery stalk
- 0,5 Pc. Lemon
- 1 Pc. Apple (green)
- Japanese shiso cress
- 50 g Tortilla chips
- Edible flowers
The guacamole
- Halve the avocados lengthways and remove the stone. Remove the pulp from the skin and place in a bowl. Squeeze the lime and peel and squeeze the garlic. Add both with 1 tablespoon of olive oil to the avocado pulp and finely mash with a fork. Wash the coriander greens and shake dry. Pluck the leaves, chop and mix in. Season the guacamole with salt and pepper.
The prawns
- Wash the chilli pepper, cut in half lengthways, core and finely dice. Blanch the prawns in boiling water for 2 minutes, remove and let cool. Finely chop the prawn meat. Stir in the chilli cubes and 2 tablespoons of olive oil. Season the mixture with soy sauce.
The apple and celery salad
- Put the Wasabi paste and egg yolk in a mixing bowl and stir with a whisk. Mix the sesame and sunflower oil together. Fold in half of the oil mixture, drop by drop. Add the second half in a thin stream and whip into a thick – creamy mayonnaise. Stir in rice vinegar and chili sauce. Season the cream with salt, pepper and sugar. Peel the ginger and cut into fine strips. Clean and wash the celery and remove the threads if necessary. Then cut the stick into wafer-thin slices. Wash the apple and cut it into fine strips. For the salad dressing, squeeze out the juice of the lemon half and mix with 1 tablespoon of olive oil. Season with salt and pepper. Finally, mix the sauce with ginger, celery, apple and cress.
The serving
- Spread 1 heaped tablespoon of wasabi – chili cream on each plate. Put some shrimp tartare on top with the help of a portion ring and press down with a spoon. Then fill up with guacamole, smooth down, then carefully peel off the portion ring. Crumble the tortillas chips and sprinkle them tightly on the guacamole. Spread the apple and celery salad on top and serve with edible flowers.
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