Ingredients
- Potatoes
- 4 Lbs de papa amarilla
- 1/2 taza de ají amarillo fresco, molido (o Pasta de Ají Amarillo)
- 3/4 taza de aceite
- 1/4 de taza de jugo de limón
- Sal
- Pimienta
- Shrimp
- 2 Lbs raw prawns, peeled, deveined
- 2 tablespoons mayonnaise (may be more)
- 2 tablespoons tomato ketchup (may be more)
- 2 Hard boiled eggs
- 2 Avocados
- Salsa Criolla
Preparation
Step 1
Potatoes
Cook the potatoes in boiling salted water until tender.
Drain and return to the saucepan then add the butter and mash until smooth. Reserve.
Add remaining ingredients to the potatoes and mix well.
Shrimp
Add the prawns to a saucepan of well-salted boiling water.
Bring to the boil again then simmer for 1 minute until opaque. Drain and cool then combine with the mayonnaise and ketchup.
To assemble
canola oil
2 avocados, thinly sliced
juice of 1 lime or lemon
4 cooked prawns, peeled, deveined, tails intact
chilli sauce to serve
Lightly oil a lasagna dish (or 4 x individual dishes)
Spread one-third of the potato over the base
Top with the prawn filling, then half the remaining potato then the avocado.
Season and sprinkle with lime juice then
top with the remaining potato.
Cover and refrigerate for at least 1 hour then unmould.
Garnish with prawns and salsa criolla and dot with chilli sauce.