Chilli Honey Prawn Platter with Avocado Whip

Ready in just 15 minutes, this recipe is easy and super-fast yet jam-packed full of layers of delicious flavours.
The sweet and spicy flavours of the honey chili sauce are perfect with the prawns. And the light and creamy avocado whip comes together with just 5 ingredients and complements the whole dish so deliciously. It can be served as a dip or as a sauce. Add your own touches with fresh herbs like coriander, basil or parsley.
I used ready-cooked prawns from ALDI, but you can of course get some raw jumbo prawns and cook yourself.

	Chilli-Honey Sauce	Avocado Whip
250 Cooked prawns Coriander leaves	1/2 Chilli pepper, thinly sliced 2 Garlic cloves, minced 1 Shallot, finely chopped 2-3 tbsp Lemon/lime juice 1 tbsp Honey 2 tbsp Extra virgin olive oil Salt	2 ripe avocados, peeled, pitted 60 g Full fat sour cream (or Greek yogurt) 2 tbsp Freshly squeezed lime or lemon juice 1 Garlic clove, crushed 1/2 tsp Salt

To make the chilli-honey sauce, in a medium bowl, combine chilli, garlic, shallot, 2 tbsps of lemon/lime juice, honey and oil. Season chilli-honey sauce with salt and more lime juice, if necessary.
To make the whipped avocado crema, in a food processor or blender, process or blend avocado, sour cream, lemon/lime juice, garlic and salt until completely smooth. Spread crema in an even layer over a serving platter.
Coarsely chop 1 tbsp of the coriander. Add to the chilli-honey sauce with the prawns and toss to coat evenly.
Spoon the prawn mixture over the avocado crema on the platter. Sprinkle with the remaining coriander. Drizzle the rest of sauce over.