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Recommended from the store
Avocado With Chilli Prawn Topping
Ingredients
- 3 firm ripe avocados
- 1/2 cup cooked small prawns
- juice of 1 small lemon
- 1 tablespoon sweet chilli sauce
- 50 g butter
- 1 tablespoon flour
- salt and freshly ground black pepper
- 1 cup milk
- 2 eggs, separated
- 1 cup tasty cheese, grated
- fresh herbs, to garnish
Method
Cut the avocados in half and remove stones. Make a small slice across the base of each half so they sit flat, cut side up. In a small bowl mix together prawns, lemon juice and sweet chilli sauce. Evenly divide the prawns between each half, filling the hollows left by the stones.
Melt butter in a small saucepan. Add the flour, salt and pepper. Gradually add the milk, whisking constantly until the sauce thickens. Whisk in the egg yolks and grated cheese. Stir until sauce is smooth and well combined. In a bowl beat the egg whites until stiff and carefully fold into the sauce. Place the avocados on a grill tray and spoon sauce over so that the top of each is completely covered. Place under a hot grill and cook until they are puffy and golden, about 3–4 minutes. Don't cook them for too long as the avocado flesh will turn bitter. Serve immediately, garnished with fresh herbs.
