Crispy prawns with guacamole and olive oil

Huile d'olive de Provence PDO
Intense flavour
Gambas croustillantes au guacamole et huile d'olive
Photo credit: Céline de Cérou
A recipe to serve as a starter: crispy prawns with guacamole! The prawns, cooked and marinated in PDO Provençal olive oil, are brushed with homemade guacamole and then wrapped in puff pastry. A real treat to enjoy to your heart’s content!
A PDO
Preparation
25 min
A PDO
Cooking time
25 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Appetiser Starter Brunch and breakfeast

Ingredients

A PDO
For 18 bouchées
  • 18 cooked prawns
  • 2 ripe avocados
  • 1 onion
  • 2 limes (zest and juice)
  • 1 c. à soupe garlic powder
  • ½ c. à café ginger
  • 1/2 chopped chilli
  • 4 brins coriander
  • 2 c. à soupe Provençal olive oil PDO
  • 1 jaune egg
  • 1 rectangular puff pastry
  • 1 c. à soupe poppy seeds
  • Salt and pepper

Astuce

A handy tip: Once the prawns are wrapped in puff pastry, you can place them in an airtight container, separated by baking paper, and put them in the fridge (or the freezer if you’re preparing them a few days in advance or the night before). On the day, all you’ll have to do is cook them!As for olive oil, we recommend an PDO olive oil from Provence for its aromas of herbs and raw artichoke, which are sometimes complemented by notes of banana, hazelnut, fresh almond and tomato leaf.Don’t have any? You could also opt for PDO olive oil from Aix-en-Provence, PDO olive oil from Haute-Provence, the PDO olive oil from Nîmes…

Instructions

  • Make a marinade by mixing the juice and zest of one lime, 1 tablespoon of PDO olive oil from Provence, the ginger and the garlic.

  • Shell the prawns (leaving the tail fin intact), place them in an airtight container with the marinade and set aside in the fridge.

  • Blend the avocado flesh with the finely chopped onion, the lime juice, the chilli, 1 tablespoon of PDO Provence olive oil and the coriander leaves. Season with salt and pepper.

  • Roll out the puff pastry horizontally and cut it into strips about 1 cm wide.

  • Preheat the oven to 190°C. Spread guacamole over the prawn tails and wrap them in strips of puff pastry. Brush with egg yolk and sprinkle with poppy seeds.

  • Bake for 20 to 25 minutes until the pastry is golden brown. Serve with the remaining guacamole!

Astuce

A handy tip: Once the prawns are wrapped in puff pastry, you can place them in an airtight container, separated by baking paper, and put them in the fridge (or the freezer if you’re preparing them a few days in advance or the night before). On the day, all you’ll have to do is cook them!As for olive oil, we recommend an PDO olive oil from Provence for its aromas of herbs and raw artichoke, which are sometimes complemented by notes of banana, hazelnut, fresh almond and tomato leaf.Don’t have any? You could also opt for PDO olive oil from Aix-en-Provence, PDO olive oil from Haute-Provence, the PDO olive oil from Nîmes…
We recommend...

For this recipe, we recommend a PDO huile d'olive de Provence (intense taste), for its aromas of herbs and raw artichoke, which are sometimes complemented by notes of banana, hazelnut, fresh almond and tomato leaf.

If you don’t have any, then opt for an PDO huile d'olive d'Aix-en-Provence, a PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de la Vallée des Baux-de-Provence or PDO huile d'olive de Corse – Oliu di Corsica.

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