- 250 grams small prawns, shelled
- Freshly ground pepper
- 2 tsp gelatin
- 2 California avocados
- 2 ¾ Cups water
- 60 grams of butter
- 2 ¾ Cups Mayonnaise
- 3 Tbsp plain flour
- 1 Tbsp lemon juice
- 1 Cup milk
- 5 ½ Cups sour cream
- 5 ½ tsp Dijon mustard
- Chopped parsley and half California avocado to garnish
Stir until well combined and sauce thickens.
Simmer for 5 minutes over low heat. Cool slightly.
Blend sauce and avocado in a blender until smooth.
Chop prawns finely, reserving 12 for garnish. Mix through avocado sauce.
Spoon into 6 individual dishes or bowls and refrigerate for a few hours.
Serve with Melba toast or croutons.