Mille Feuille of Prawn and Avo with Citrus Segments and Chilli and Herb Vinaigrette

• Blanch or steam the prawns in salt water, remove from the water and place in ice water to stop the cooking process.
• Sprinkle a little Fresh Thai Seasoning* over the top and allow to stand for 10-15 minutes.
• Segment the fruits and peel and slice the avocado from the top to the bottom, removing the pip.
• To make the dressing add the chilli, Robertson’s Exotic Thai Seasoning**, lime juice, vinegar and oil then whisk.
• Plate as seen in the picture.

Fresh Thai Seasoning

• Chop a small amount of fresh chilli, ginger and garlic and combine.
• Add lime juice, fish sauce and palm sugar and blend.
• Adjust for taste

Make your own Exotic Thai Seasoning:

• A spicy blend of basil, coconut, thyme, chilli, lemon grass and ginger that exude a distinctive Thai flavour.
• This can be bought as a spice shaker in most shops or you can make your own.

• 1 Ripe Avocado
• 12 Peeled and deshelled Queen Prawns
• 1 Ruby Grapefruit
• 1 Naartjie
• 1 White Grapefruit

Fresh Thai Seasoning

• 1 clove garlic
• 2-3cm fresh ginger, grated
• 10ml palm sugar, grated
• 1 Tbsp fish sauce
• 1 Chilli deseeded and chopped

• 2 Tbsp White Balsamic Vinegar
• 50ml Canola Oil
• 1 tsp Exotic Thai Seasoning **
• 1 tsp Lime Juice
• 3g Maldon Sea Salt