Avocado and Prawn Open Lasagna with Anchovy Butter

1 small shallot chopped
1 tablespoon red wine vinegar
25 grams unsalted butter
2 anchovy fillets chopped
1/2 teaspoon chopped chives
12 small green prawn cutlets
Splash of extra virgin olive oil
1 avocado (medium Hass)
Sea salt
Freshly ground black pepper
Squeeze lemon juice
4 sheets of egg wonton wrapper
2 teaspoons chopped chives for serving


For the anchovy butter, add red wine vinegar to chopped eschalottes and leave to infuse; heat the butter to nut brown in a small pan and add a dash of oil to stop the butter burning then add chopped anchovy and eschalottes with the vinegar. Set aside. Slice avocado in half, remove the pip and cut through into big chunks whilst in its skin, then remove with a large spoon and put into a bowl. Squeeze with lemon juice, sea salt and pepper and set aside. Saute prawns in a dash of extra virgin olive oil, cook on both sides without crisping, then season and add the chives. Take off the heat and toss in the avocado. Separate the pasta sheets (or wonton wrappers) and drop into simmering water on stovetop. Bring back to the boil then drain and put into a dish with a little oil to separate them as they cool. Assemble by laying first sheet down on the plate, the prawn and avocado on top before second sheet and more prawn and avocado, then a third sheet and top with more prawn and avocado. Pour over some of the anchovy butter and season with black pepper and more fresh chives.

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