Wash, zest and juice the limes.
Peel the avocados and remove the stone. Place the avocado in a food processor with the olive oil, the white balsamic, the milk, a pinch of salt and a pinch of piment d'Espelette. Blitz until you have a smooth purée and then add the zest and juice of the lime. Adjust the seasoning if necessary.
Preheat the oven to 200°C.
Remove the head and shell from the prawns. Use the tip of a sharp knife to remove the black vein.
Peel the mango, remove the stone and cut the flesh into thin strips.
Peel and finely dice the red onion.
Wash and pick the fresh herbs. Mix the leaves together and dress with olive oil.
Cut the brick pastry sheets into 3 strips, each 5cm wide. Place a prawn, a strip of mango and a little red onion at one end of each strip. Season with salt and piment d'Espelette. Roll the pastry up so that it resembles a spring roll and use a drop of olive oil to stick the pastry down.
Place the prawns roll on to a greased or lined baking sheet, transfer to the oven and cook for 4-5 minutes.
Serve the crispy prawn rolls along side the avocado purée and finish with a small handful of the fresh herbs.
«Keep the avocado stone and place in the purée whilst you prepare the rest of the dish - this will prevent the purée from browning.»