Recipe 28: Avocado, Prawn and Rice Timbale

The colourful layers in this appetiser, alternating between creamy green avocado, springy pink prawns, and fragrant Heavenly Rice, look, and more importantly, taste gorgeous!

Servings 2
Cooking Time 20 minutes
Recipe by Chef John See
  1. 80g tiger prawns, shelled
  2. 2 tsp Cajun spice seasoning
  3. 1 tsp olive oil
  4. 1/2 cup avocado flesh, diced and sprinkled with lime juice
  5. 1 cup cooked Heavenly Rice
  1. 20g orange wedges
  2. 20g mesclun leaves
  1. Season the prawns with the Cajun spice.
  2. In a non-stick pan, heat the oil and cook the prawns over high heat for 2 minutes. Set aside.
  3. Scoop the avocado into a ring mould, pressing it down lightly. Follow
    with a layer of rice then the prawns. Remove the mould.

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