Avocado and Prawn Flan

Avocado and Prawn Flan
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starter | Medium
Preparation time : 20 min
Cooking time : 0 min
Number of persons : 4
  • 4 large ripe avocados
  • 400 g fairly large shell-on prawns
  • ½ jar of Suzi Wan® Bean Sprouts
  • 1 bottle of Suzi Wan® Spring Roll Sauce
  • 1 tsp Suzi Wan® Chilli Paste
  • the juice of 2 limes
  • 4 gelatine leaves
  • 1 tbsp Suzi Wan® Fish Sauce
  • a few coriander leaves
You can add a curry flavour to this dish by adding curry powder to the prawn mixture or simply by sprinkling some on the tops of the flans.
Related Suzi Wan Products
  • Suzi Wan® Bean Sprouts
  • Suzi Wan® Chilli Paste
  1. Line 4 straight-sided moulds with cling film. Peel the prawns. Keep the tails on 4 of the prawns, to use for garnish. Cut half of the remaining prawns into two lengthways, then press the prawn halves onto the sides of the moulds. Cut the remaining prawns into small pieces.
  2. Soak the gelatine leaves in cold water. Once the gelatine has softened, drain and melt the leaves over a high heat in the juice of one of the limes.
  3. Halve the avocados, remove the stone and combine the flesh with the juice of the remaining lime and the fish sauce. Add the chilli paste, the chopped prawns and the melted gelatine. Pour the mixture into the ramekins, smooth the surface and refrigerate for at least 3 hours.
  4. Turn the flans out onto serving plates, remove the cling film and garnish with the 4 reserved prawns and a few coriander leaves.
  5. Serve the bean sprouts on the side, dressed in the spring roll sauce.
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