Recipe by Jason Chan Yee Chiu & Ho Wing Hong from Hong Kong Cricket Club – Second Runners up – Dilmah Real High Tea Global Challenge
3 pcs King Prawns (chopped)
1 tbsp Avocado (diced)
1 tbsp Sugar Cured Tomato
1 tbsp Marie Roe Sauce
Drop of Lemon Oil
handful Butter Lettuce
Salt and Pepper to taste
1 Tbsp Black Caviar
pinch Rocket Cress
Poach prawns for 2 mins in salted water, cool in iced water, drain and refrigerate.
Cut tomatoes into 4 pcs, sprinkle with sugar and leave for 24 hours.
Thinly slice the butter lettuce.
Place lettuce in the bottom of the dish.
Toss the avocado, tomato, prawns with lemon oil, salt and pepper.
Place carefully on top of the lettuce, dress with Marie rose sauce and caviar.