Curried prawns or shrimps with avocados and pineapple in a delicious spicy mayonnaise sauce, this dish makes an excellent hors d’oeuvre for a dinner party.
4 large avocados
1 tablespoon lemon juice
3 fl. oz. mayonnaise
2 tablespoons double cream
2 teaspoon salt
½ teaspoon black pepper
½ teaspoon cayenne pepper
2 teaspoons mild curry powder
2 canned pineapple rings, drained and finely chopped
6 oz. prawns or shrimps, shelled
Using a sharp knife, cut the avocados in half, lengthways. Remove and discard the stones and place the halves in 8 individual serving dishes. Set aside.
In a medium-sized mixing bowl, com-bine the lemon juice, mayonnaise, cream, salt, pepper, cayenne and curry powder. Beat well with a wooden spoon until the mixture is well blended. Stir in the pineapple and prawns or shrimps.
Spoon the mixture into a medium-sized serving bowl and serve immediately, with the avocados.
Prawn or Shrimp Chow Mein
A tasty dish with a Chinese flavour, Prawn or Shrimp Chow Mein is served on a bed of crisp, deep-fried noodles. Dry sherry may be used as a substitute for the rice mine.sufficient peanut oil for deep-frying 8 oz. thin egg noodles, cooked and drained 10 dried mushrooms, soaked in hot water for
2 tablespoons vegetable oil
2 carrots, scraped and thinly sliced on the diagonal 8 oz. bean sprouts, washed 8 oz. canned water chestnuts, drained and sliced 4 fl. oz. home-made chicken stock
1 tablespoon rice wine
1 tablespoon soy sauce
12 oz. prawns or shrimps, shelled
Fill a deep-frying pan one-third full with the oil. Place the pan over high heat and heat the oil until it reaches 360°F on a deep-fat thermometer or until a small cube of stale bread dropped into the oil turns golden brown in 50 seconds.
Drop the noodles into the oil and fry for 3 to 4 minutes or until they are golden brown. Remove the pan from the heat.
Using a slotted spoon, remove the noodles from the pan and drain on kitchen paper towels. Arrange the noodles in a serving dish and keep hot while you prepare the prawn or shrimp mixture.
Drain the mushrooms, squeeze them dry and discard the stalks. Slice the mushrooms into strips.
In a large frying-pan, heat the vegetable oil over moderate heat. When the oil is hot, add the carrots, mushrooms, bean sprouts and water chestnuts. Fry for 5 minutes, stirring frequently, or until the vegetables are tender but crisp. Pour in the stock and rice wine. Increase the heat to high and bring the mixture to the boil. Reduce the heat to low and stir in the soy sauce and prawns or shrimps. Cover the pan and cook for 3 to 5 minutes or until the prawns or shrimps are thoroughly heated through.
Remove the pan from the heat. Make a well in the centre of the noodles and spoon the prawn or shrimp mixture into it.