INGREDIENTS:

Serves 4 -6

Prawns
1 pound 16-20 count peeled and de-veined Prawns with tails off
3 cups water
1 tablespoon Thai Yellow Curry Paste (Mae Ploy Brand)
1 Kaffir Lime leaves (optional)
1 lemon
2-inch piece of ginger peeled and sliced

Coconut-Avocado Mixture
Yields 1 pint
½ cup coconut milk
1 teaspoon Sherry Vinegar
¼ bunch of cilantro leaves and stems
1 clove minced garlic
½ teaspoon salt
Juice from half a lime
2 teaspoon Thai yellow curry paste (Mae Ploy Brand)
2 Avocado, peeled and diced
¼ cup canola oil

Other ingredients for garnish
Watermelon Radish or other colorful radish
Roasted Macadamia Nuts
Black Sesame seeds
Red Fresno Chile
Red Leaf Butter Lettuce

METHOD:

Prawns
Place water in medium sauce. Squeeze the juice from lemon into the water; and add the squeezed lemon halves to the water, add kaffir leaf, curry paste and ginger. Bring to a boil and boil for 2 minutes, add shrimp, cover and remove from heat. Let stand covered off heat for 10 minutes. Have a medium bowl of Ice water ready.

Drain shrimp into a colander, transfer shrimp to the ice water and allow to chill for about 5 minutes. Remove shrimp and slice to desired size.

Coconut-Avocado Mixture
In a blender add all ingredients (except the avocado and canola oil) and blend until smooth.
Place diced avocado in a food processor and blend scraping down sides as needed.
Slowly pour coconut mixture into avocado mixture and blend until smooth. Then with the processor running slowly add in oil. Place in a container and keep on ice to maintain color until ready to serve.

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Courtesy of Mark Caldwell, Executive Chef Davis Estates