KD’s Prawn Cocktail with Modern Flare

Prawn, Avocado and Lettuce Stack

1. Loosely mix the avocado, lemon juice, basil or coriander, olive oil and onion in a bowl being careful not to mash the avocado. Combine well
2. Place shredded lettuce into base of cookie cutter about 2cm deep
3. Then place 2 tablespoons on top of lettuce in the biscuit cutter on the centre of a plate
4. Press it down gently into the mould with the back of a fork to provide a snug fit. Pull the mould away revealing a self-standing avocado stack
5. Arrange 4 prawns on top of the avocado stack
6. Place the basil and chilli oils around the stack of prawns, lettuce and avocado on the plate and garnish with a sprig of basil or coriander

Basil Oil

1. Finely chop a handful of Basil leaves
2. Place in a bowl and mix with olive oil until completely covered. Alternatively, place in blender with enough oil until it turns to a sauce consistency
3. Place in fridge to infuse

Chilli Oil

1. Hand chop the capsicum until diced very small
2. Place capsicum in a bowl and mix in a teaspoon of Tabasco Sauce
3. Add olive oil until completely covered
4. Place in fridge to infuse