Prawns with avocado remoulade

Name: Prawns with avocado remoulade
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g Whole milk yoghurt; 2 TABLESPOONS Salad cream with 40 % low-fat yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Tomato; 1/2 (approx. 100 g) Avocado; 2 TABLESPOONS Lemon juice; 1 Shallot; 1 TABLESPOON White wine vinegar; 7-10 Tbsp Sugar; 3 TABLESPOONS Olive oil; 100 g Baby salad mix; 12 (à 25 g; without head, in shell) raw prawns

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g Whole milk yoghurt
2 TABLESPOONS Salad cream with 40 % low-fat yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Tomato
1/2 (approx. 100 g) Avocado
2 TABLESPOONS Lemon juice
1 Shallot
1 TABLESPOON White wine vinegar
7-10 Tbsp Sugar
3 TABLESPOONS Olive oil
100 g Baby salad mix
12 (à 25 g; without head, in shell) raw prawns

Directions

1
Mix yoghurt and salad cream. Season to taste with salt and pepper. Wash the tomato, grate dry and cut into quarters. Remove seeds, cut flesh into fine cubes. Remove the avovado pulp from the skin and dice finely.
2
Sprinkle with 1 tablespoon of lemon juice. Add avocado and tomato cubes to the yoghurt mixture and fold in carefully. Cover and chill. In the meantime peel and finely dice the shallot. Mix vinegar and diced shallots.
3
Season with salt, pepper and 1 pinch of sugar. Gradually fold in 2 tablespoons of olive oil. Wash the salad and spin dry. Mix salad and vinaigrette. Peel the prawns, except for the tail fin, and remove the intestines.
4
Wash the shrimps and pat them dry. Sprinkle prawns with 1 tablespoon of lemon juice. Heat 1 tablespoon of oil in a frying pan and fry the prawns for about 4 minutes, turning them over. Arrange salad and prawns together.
5
Add remoulade.