1 lime, juiced.
Save a spoonful for the tomato and lime oil.
1 teaspoon of chopped flat-leaf parsley.
A pinch of sea-salt.
For the avocado cream.
500ml cream, lightly whipped
For the tomato and lime oil.
1 large beef tomato, skinned, seeded and sliced.
1 teaspoon of lime juice.
50ml of extra virgin oil.
1 teaspoon of sesame seeds, lightly toasted.
For the filo discs
A drop of milk.
2 sheets of filo pastry.
Ahead of time slice the prawns as thinly as possible and place on grease-proof paper. Sprinkle half the lime juice on top and keep refrigerated until needed. Slice open the avocado and scrape out the flesh. Place the flesh in a food processor and blend into a fine puree. Add lemon juice to taste. Mix the avocado and lightly whipped cream and reserve in the fridge. Add the tomato to the teaspoonful of lime juice, olive oil and toasted seeds.
Portion the prawns onto the plates, gently heat the tomato and lime oil, add the chopped parsley and spoon over the prawns. At the last minute spoon the avocado cream on top of the prawns and season with a pinch of sea salt. Pre-heat the oven to 175 centigrade, or 350 Fahrenheit, gas mark 4. To make the filo disks mix together the milk and egg to make an egg wash. Brush the filo sheets with the egg wash and stick one on top of the other, then sprinkle sesame seeds on top. Cut out disk shapes and bake for 5-7 minutes until golden. When cool, place on top of the avocado cream to add a finishing touch.