300g prawns (cooked)
1 garlic clove
1 parsley stog
1 spring onion
½ scotch bonnet (remove seeds)
10 cl chives sugarcane vinegar
Marinate your prawns with lime.
Heat up the vegetable oil in the frying pan. Wait until the oil becomes piping hot.
Place your prawns in the pan and fry for around a minute. Add your onions, garlic, parsley, spring onion and scotch bonnet and fry for another 2 minutes until the juice dries out.
Once you pan is dry, deglaze with the chives vinegar (which can be replaced by cider vinegar). Reduce the heat and let simmer until juice reduces.
Slice your ripe avocado in 2 halves and place your prawns in their heart.
Decorate your dish with half of a cherry tomato or curly parsley.