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  • 8 cooked, king prawns, deveined and diced
  • 2 TBLSP mayonnaise
  • 1 Tsp lemon juice
  • Salt if needed
  • 6 avocado’s


Horseradish cream:

  • 50 g horseradish
  • 200 ml milk
  • 3 g agar powder
  • salt



  • 4 Vine ripened tomatoes
  • 1 Lebanese cucumber, peeled and deseeded
  • 1 red capsicum, roasted, peeled and deseeded
  • 1 red chili, deseeded
  • 2 peeled shallots
  • 1 Tblsp of good red wine vinegar
  • Salt



  1. Peel and then finely slice the avocado
  2. Layer the sliced avocado on a sheet of cling film, just overlapping the slices
  3. Place the prawn mixture on top of the avocado and then holding the clingwrap firmly, begin to roll the avocado over the prawns.
  4. You should have a long cigar shaped roll, Wrap tightly by rolling the wrapped avocado roll onto the bench holding both ends of the cling wrap.
  5. Place in fridge for an hour or two to set
  6. For the horseradish  cream, grate the horseradish into the milk and bring to the boil. Allow to sit for 10 minutes to infuse.
  7. Strain the milk into a clean sauce pan and add the agar and salt.
  8. Bring back to the boil and whisk vigorously to activate the agar.
  9. Strain into a clean tray and set in the fridge for 1 hour
  10. When set place the horseradish mix into an upright blender and puree until smooth.
  11. For the gazpacho simply blend all of the ingredients and then strain through a fine sieve.


For presentation,

Unwrap the prawn “cannelloni” place onto the plate with a smear of horseradish cream, a drop of gazpacho and then finish with a small salad of your choice, for example, grated apple and finger lime.

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