Prep Time: 10 minutes
Cooking Time: 10 minutes
Serves: 2
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MichelleParkinPhotography _AvoRitzAvo Ritz, a classic 1970’s starter that is still on many restaurant menus in every shape and form today. Creamy avo and sweet prawns are such a delicious combination. So with our next ”White Collection” recipe, I did my take on Avo Ritz, it truly is a meal on its own if you ask me. Michelle and I couldn’t get enough of it!

m_MichelleParkinPhotography_AvoRitz-1298Avo Ritz with Grilled Corn & Sriracha Mayo

1 firm ripe avo, halved and skin removed
Olive oil
Salt and pepper to taste
+- 1 c (200 g) cooked prawn tails (lightly grilled or fried in some butter and lemon)
2 x corn cobs, grilled until charred
1/3 c (80 ml) creamy mayonnaise
sriracha sauce to taste
Coriander leaves

Gently brush the cut sides of the avo halves with olive oil. Season and grill until slightly charred. Gently remove from the griddle pan with an egg lifter.
Cut the grilled corn off the cobs. Season mayonnaise with sriracha sauce to taste.
Top the avo halves with prawns, coriander and grilled corn. Serve with sriracha mayo in the side.
So really not rocket science preparing these ­čÖé

Other options and tips:
Coat the prawns in the sriracha mayo
Replace mayo with creme fraiche or sour cream
Flavour the mayo with lemon juice and smoked paprika
Replace sriracha with Tabasco sauce
Serve with grilled lemon or lime halves
Serve with a chunky tomato salsa
You can find sriracha sauce at Spar, Woolies or any Asian food store.

Photography by Michelle Parkin

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