Poached Prawns with Coconut-Avocado Puree

• Add water to a medium sauce pan. Squeeze the juice from lemon into the water; and drop the squeezed lemon halves to the water. Then add kaffir leaf, curry paste and ginger. Bring to a boil and let boil for 2 minutes.
• Prepare a medium bowl of ice water.
• Add the shrimp, cover, and remove from heat. Let stand covered off heat for 10 minutes.
• Drain shrimp into a colander, transfer shrimp to the ice water and allow to chill for about 5 minutes. Remove shrimp and slice to desired size.

• In a blender add coconut milk, sherry vinegar, cilantro, garlic, salt, lime juice, curry paste. Blend until smooth.
• Place diced avocado in a food processor and blend scraping down sides as needed.
• Slowly pour coconut milk mixture into avocado mixture and blend until smooth. Then with the processor running slowly add in oil.
• Place in a container and keep on ice to maintain color until ready to serve.

On a platter, spread a generous amount Coconut Avocado Purée, place your Thai Poached Prawns. Top with your desired garnish. Serve immediately with a chilled glass of Sauvignon Blanc.