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.
: 60 minutes
: 8 minutes
: 2 servings
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
Copyright 2012,2013,2014 On Topic Media PTY LTD. ABN 18113479226.