Prawn and avocado amuse bouche
Everyone has their own version of seafood sauce so if you’ve never made one, I suggest you follow one simple golden rule. Make it up as you go along. If you’re big on ketchup, add more. If you like horseradish, add some. If you’ve found that you’ve put too much ketchup or Tabasco in your sauce, add more mayo or lemon juice. Making this sauce shouldn’t be an exact science because it’s all about making it to your favourite taste… enjoy!
For the avocado, I simply mashed the flesh with a fork and squeezed some lemon into it (the lemon stops it from going brown too), along with with a small pinch of salt.
4 tablespoons of mayonnaise (I use Heinz)
1 tablespoon ketchup
Couple of good dashes of worchestershire sauce
3-4 generous splashes of Tabasco
Squeeze of lemon juice
Season with salt and pepper to taste