Prawns and chorizo go together like Ron and Hermoinie, an odd couple that work so well together. Add the creaminess of the avocado mix, the tang of the basil oil and sharp crunch of the pomegranate seeds.
I've been playing around with some of these flavours for a couple of years. I think I've finally managed to bring them together recently, due to my recently adopted admiration for avocado.
The pomegranate molasses added to the avocado mix ties all the ingredients together. If you don't have any, crushing the pomegranate pips and extracting the juice, then reducing it on the stove with a small amount of sugar, can be reasonable substitute.
Unlike molasses the pomegranate version is only slightly sweet. It is more bitter in flavour which adds so much depth to the avocado.
Ingredients 200gm prawns (cleaned and butterflied)
1 chorizo sausage (get the best you can find)
1/4 bunch basil (basil puree in a tube will be okay)
1/2 cup olive oil
Pinch of sea salt and paprika
Small amount red chilli
2 tsp sour cream
1/2 tsp pomegranate molasses
2 tbsp white wine
Sea salt, freshly ground black pepper
Pick the leaves from the basil and place in a processor, add the oil, salt and paprika. Puree them together, then pour them into a sieve and strain, retaining the oil. Discard the basil puree.
Cut the pomegrante in half and bash one half with something solid (I use my steel turned backwards) so the precious pips are released.
Remove the avocado flesh from the skin and place into a bowl, add the diced chilli, the sour cream and molasses. Mash together with a fork. Season to taste with salt and lemon juice.
Slice the chorizo on an angle into 10 pieces.
Place the prawns in a bowl and spoon over 2 tbsp of the basil oil, toss to marinate.
Place a heavy based pan on the stove, when hot add the chorizo slices, cook on one side for approx 2 mins until crisp. Then turn over and repeat, when done on both sides place on absorbent paper.
Place the prawns into the hot pan, after a minute or two turn them over. After another minute or so add the wine to the pan and toss until cooked.
Place some of the avocado mix on the plate and smear up one end. Place the chorizo in a pile in the middle and the prawns up one end. Sprinkle the pomegrante pips around the plate and drizzle all with more basil oil. Chop the chives over the prawns, season with salt and pepper.