• 300 gr fresh cooked prawns (minced)
• 2 apples cored
• 1 avocado
• 1 beef tomato
• ½ lettuce
• 1 tbsp mayonnaise for lettuce
• Pepper/ salt to taste
• 1 lemon (juice)
• Finely diced lime peel, lemon peel and coriander
• Knob of butter
• 1 tbsp green pesto

Boil ½ prawns until cooked, remove shells and mince with a pinch of pepper and add very fine diced lime and lemon and shredded coriander leaves.

Fry the remainder of the prawns (150 gr) in a little butter, mince and add 1 tbls green pesto.

Peel cored apples and dice finely. Add a little lemon juice to prevent oxidationPeel avocado, remove stone, peel skin and dice finely. Add a little lemon juice to prevent oxidation.

Peel beef tomato by blanching in boiling water for 1 min.
Remove skin, tomato flesh and seeds leaving only outer tomato flesh - dice finely.

Shred lettuce and mix with 1 tbsp mayonnaise.
Using an open ring mould (2”diameter x 3” high) lay a little of the diced tomato on the bottom of the mould. Top with some shredded lettuce and then a layer of the diced apple. Then add a layer of the lemon/lime/coriander prawn meat.
Top with the pesto prawn meat Next a layer of diced avocado followed by a top layer of tomato. Store in fridge until required.

Tomato Coulis
Ingredients
• 3 medium size tomatoes (diced)
• 1 carrot (diced)
• 1 onion (diced)
• ½ tsp fresh chopped basil
• 2 cloves of garlic (diced)
• 1 tsp tomato paste
• Salt/pepper to taste
• 2 tbsp of mayonnaise and a few leaves of watercress

Method
Place ingredients into pot and heat until all ingredients are cooked. Remove from pot, cool and place ingredients into a blender. Add salt and pepper to taste. Blitz and put mixture through a sieve twice and taste.

Place the Tian of Prawn on top of a white plate. Garnish with green mayonnaise (mayo and watercress blend) and spoon some Tomato Coulis on the plate.

Garnish -Top with a large Dublin Bay Prawn cooked, with the shell removed on the body part of the prawn and a sprig of flat parsley or chervil.