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

Chef Brett from Stir Crazy Cooking shows us how to use citrus in a seaosning, how to segment citrus and creates this beautiful prawn tower with avo, 2 different grapefruits, and a lime dressing. Watch how here:




  • Health
  • Seafood
  • Citrus

Cooking Methods

  • Cooking



Prep Time

30 minutes

Cooking Time

10 minutes


    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

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