Avo Ritz with Grilled Corn & Sriracha Mayo Carey Erasmus May 19, 2015 Prep Time: 10 minutes Cooking Time: 10 minutes Serves: 2 Avo 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! Avo Ritz with Grilled Corn & Sriracha Mayo Ingredients: 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 Method: 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 🙂 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 Leave a Reply Cancel ReplyYour email address will not be published.CommentName* Email* Website Save my name, email, and website in this browser for the next time I comment.