Baked Avocado
A delicious adaption to the standard cold prawn and avocado starter. Make sure your cheese sauce is cheesy and seasoned well, and best to serve straight from the grill to the table.
6
20 minutes
Grilling 4 - 5 minutes
Hot grill
Ingredients
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3 firm ripe avocados
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185g frozen prawns- defrosted and cooked
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1 lemon- juice only
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1 tbsp sweet chilli sauce
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Cheesy sauce:
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50g butter
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1 tbsp plain flour
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250ml milk
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2 whole eggs- separated
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125g cheddar cheese- grated
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Sea salt and coarsely ground black pepper- to taste
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Garnish
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Whole prawns- sautéd
Instructions
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Prepare cheese sauce:
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01 Melt butter in a small pan, add flour, salt and pepper and mix well. Gradually add the milk, whisking constantly until the sauce thickens. Remove from the heat, add egg yolks and grated cheese and stir until smooth. In a separate bowl whisk the egg whites until stiff and carefully fold into the cheese sauce. Leave to one side.
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Prepare prawns:
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02 Defrost and quickly cook in a pan until pink. When cool place in a small bowl and add lemon juice and sweet chilli sauce.
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Prepare avocados:
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03 Cut each avocado in half and remove stones. Fill each half with the sweet chilli prawns.
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To cook:
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04 Place the avocados on a grill tray and spoon cheesy sauce over so that the top of each is completely covered.
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05 Place under a hot grill and cook until they are puffy and golden for about 3-4 minutes.
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06 Serve immediately garnished with sauté whole prawns.
Notes
Do not over cook the avocados under the grill as the flesh will turn bitter, and make sure you use a quality, mature cheddar in the cheese sauce.
