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1 avocado, 4 sheets of filo pastry, about 500g = 100 gr. okra hulls, 100 gr. paprika, 100 gr. tomatoes, 50 gr. onions, 2 garlic cloves, 4 pieces lemongrass, 200 gr. red lentils, 0,4 l stock, 1 egg, olive oil, 1 lemon, spicery (chili, ginger, cumin, coriander, salt, pepper, parsley)
Cut okra hulls, paprika, tomatoes and onions into little cubes and sweat them in a hot pan together with olive oil, garlic and ginger. Taste it with salt, pepper, cumin and coriander and let it cool down on a cold plate. The cool mass is then rolled into the filo pastry, coated with egg yolk and baked 10 min. at 180° C.
Core, peel and dice a ripe avocado. Mix the avocado dices to a fine cream and taste it with olive oil, lemon juice, salt, pepper and chilli.
Lentil mash soup:
Sweat red lentils in olive oil with onions, garlic and ginger and add the stock. Cook it until it's tender, puree it and taste it with cumin, salt, pepper and coriander. Roast the prawns gently and serve them in a glass with lemongrass.