Fresh, creamy and full of flavour, this avo mousse with Cajun prawns is an easy way to make any meal feel a little more special. Smooth avocado blended with lime, coriander, chilli and cream cheese creates a zesty base for juicy, pan-fried prawns coated in warming Cajun spices. Ready in just 30 minutes, it’s perfect as a light lunch, a starter for guests or a fresh addition to your entertaining menu.
Avo mousse with Cajun prawns
Ingredients
AVO MOUSSE
- flesh of 2 small avocados
- 3 spring onions, finely sliced
- juice of 2 limes + extra wedges, to squeeze
- 15g fresh coriander
- ½ fresh red chilli
- 1 garlic clove, peeled and minced
- 60ml (4 tbsp) reduced fat cream cheese
- 60ml (4 tbsp) fat free milk
- salt and freshly ground black pepper, to taste
PRAWNS
- olive oil, to drizzle
- 200g small prawns, cleaned
- and shelled
- 5ml (1 tsp) Cajun spice mix
- microherbs, to garnish (optional)
Instructions
For the avo mousse, add all of the ingredients to a blender and blitz until smooth, then check the seasoning and adjust if needed. Store in the fridge in a bowl with cling film lightly pressed over the top of the mousse. Serve within 2 hours of making.
Just before serving, heat a drizzle olive oil in a frying pan over high heat. Once the pan is very hot, add the prawns, in small batches, and sprinkle with the spice mix, before seasoning to taste. Spread the avo mousse on a platter, dot the prawns around and scatter over microherbs, if desired. Serve with lime wedges for squeezing.
Also See: Sweetcorn, coconut and turmeric soup with paprika-fried prawns
Sweetcorn, coconut and turmeric soup with paprika-fried prawns
Recipe and styling by Claire Ferrandi
Photography by Dylan Swart
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
