Prawn Lollipops

Ingredients

1 large avocado, halved, de-stoned and peeled

Juice of 1 lemon

Tobasco, to taste

Coriander leaves (from small bunch)

16 jumbo king prawns, cooked

4 cherry tomatoes, quartered

Directions

1. Whiz avocado, lemon juice and Tabasco in a food processor with half the coriander to form a paste. Press through a sieve with a wooden spoon, collecting the purée in a bowl. Transfer to a piping bag fitted with a 1cm (½in) round nozzle.
2. Push a cocktail stick through each prawn horizontally. Pipe a swirl of purée on to each prawn or dot with a heaped tsp of mixture. Top each with a cherry tomato quarter and a reserved coriander leaf.

Get ahead

Make purée up to a day ahead and chill in the piping bag. Assemble canapés (apart from coriander leaves) up to 3hr ahead. Cover and store in fridge, removing 30min before garnishing and serving.