Traditional causa

by Darinee Durai @ 05 Jul 2017

150g potatoes, scrubbed clean
30g aji amarillo paste
Salt, to taste
1/2 avocado, pitted and sliced
4 tiger prawns, blanched,
shelled and halved
60g mayonnaise
1 whole egg, hard-boiled and
            finely   chopped
6 black olive slices
1g minced habañero chili pepper
Coriander, for garnishing
Cook the potatoes in a pot of boiling water until tender, for about 20 minutes. Remove and peeled the cooked potatoes, and then mash in a mixing bowl. Add in the aji amarillo paste, and mix well. Season to taste with salt and keep chilled for about 30 minutes.
Place a 10-cm ring mould onto a serving plate and
Fill the base    with     half      of         the       chilled potato mash. Top with sliced avocado and halved tiger prawns and spread with the remaining potato mash. Drizzle with mayonnaise and top with chopped hard-boiled egg and black olive slices. Sprinkle with minced habañero chili pepper, and garnish with coriander. Serves 1

traditional causa

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