This is a fabulous starter for any dinner party. Thanks to Mark Dronjak, from the Auckland Seafood School for creating the recipe.

Serves 4
8 won ton wrappers – square thicker variety cut into half on a diagonal (triangle)
Oil for frying won ton wrappers – light vegetable
Grove extra virgin Avocado oil
Paper towels
150gr cream cheese – light
Grove lime-infused avocado oil
Sea salt and ground pepper
½ – 1 red chilli – finely diced
Splash cider vinegar
175gr prawns cooked small – medium
1 avocado – halved and thinly sliced
75gr water chestnuts – sliced

Method

1. In a suitable sized pan heat enough light vegetable oil, with a splash of avocado oil for colour, to lightly fry the won ton wrappers until crisp. Lightly cook the won ton wrappers one or two at a time turning if required – allow to colour lightly. When cooked place on paper towels to absorb any excess oil.
2. Combine the cream cheese with a little lime-infused avocado oil, season.
3. To make the dressing combine the finely diced red chilli, a good splash of cider vinegar and some of the lime-infused avocado oil. Combine and season well.
4. To assemble the dish use large white round plates. Place a small spread of the cream cheese in the middle of the plate, then place one of the won ton triangles. Assemble the layer by adding a spread of cream cheese, avocado slices, prawns and a slice or two of the water chestnuts. Add another won ton triangle on top and repeat the process.
5. Drizzle the chilli lime dressing over the won ton and around the plate. Garnish with the remainder of the water chestnuts placed for effect.