King prawns on the menu again! This time they were simply cooked in butter and garlic, with a few drops of Tabasco sauce. We piled these (still hot) into a couple of avocados and drizzled them with soured cream and a dusting of smoked paprika. We then served them on a huge salad, accompanied by some coleslaw and celery, nut & apple salad and topped it with a few seeds. A substantial meal without being overly filling ... and absolutely gorgeous!
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