Difficulty: Easy
Cut the avocados in half, remove the pits, and scoop out the flesh with a spoon without damaging the skins. Transfer the flesh to a bowl and reserve the halves.
Sprinkle the avocado flesh with lemon juice, then mash it with a fork. Season generously with salt and pepper.
Peel and finely chop the shallots. Stir in the chopped shallots, ground coriander, finely chopped chervil (reserving some sprigs for garnish), olive oil, and a few drops of Tabasco. Mix thoroughly, adjust seasoning to taste, cover with plastic wrap, and chill for 10 minutes.
Spoon the spicy avocado mixture into the reserved skins. Top with shelled prawns and garnish with chervil sprigs. For serving, arrange two halves per plate on a bed of salad leaves if desired.
