Side

Prawn and avocado salad with Japanese-style dressing

Name: Prawn and avocado salad with Japanese-style dressing
Ingredients: 1/4 cup (75g) Kewpie Mayonnaise 1 tbs tomato sauce; Pinch of cayenne pepper, plus extra to serve; 2 ripe avocados, each cut into 4 wedges; 1/2 iceberg lettuce, cut into 4 wedges; 100g cooked picked crab meat; 16 cooked prawns, peeled (tails intact), deveined; 1 grapefruit, segmented; Micro coriander, to serve

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With a handful of simple, fresh ingredients and a lightly spiced Kewpie Mayonnaise dressing, chef Ikuei Arakane shows just how easy it is to dress to impress.

1/4 cup (75g) Kewpie Mayonnaise 1 tbs tomato sauce
Pinch of cayenne pepper, plus extra to serve
2 ripe avocados, each cut into 4 wedges
1/2 iceberg lettuce, cut into 4 wedges
100g cooked picked crab meat
16 cooked prawns, peeled (tails intact), deveined
1 grapefruit, segmented
Micro coriander, to serve

Method

1.

Combine Kewpie Mayonnaise, tomato sauce and cayenne in a small bowl.
2.

Divide the avocado, lettuce, crab meat, prawns and grapefruit among four plates.
3.

Drizzle with dressing and scatter with coriander and extra cayenne to serve.