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To serve:
Cut the avocados in half and remove the pip. Drizzle with a little lemon juice.
Mix the sour cream, spring onions, lemon juice, tomato sauce, Worcestershire sauce, brandy, soy sauce, Tabasco and seasoning together.
Reserve 60 ml of the mixture and mix the prawns into the remainder.
Pile into the avocado cavities and drizzle with the reserved sauce.
Serve topped with cucumber ribbons, spring onions and a sprinkling of cayenne pepper.
Variation for serving:
Cube avocado and chop cucumber and arrange in the bottom of a pretty glass.
Spoon the prawn mixture on top.
Serve topped with chopped spring onions and a sprinkling of cayenne pepper.
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