Baked avocado and prawns

Baked avocado and prawns

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  • 200 g frozen cooked cocktail prawns
  • 3 large perfect avocados
  • 1/2 cup very thick homemade mayonnaise
  • 100 g log chevin
  • 1 free-range egg white
  • salt and milled pepper
  • For garnishing:
  • Milled rainbow peppercorns

Cooking Instructions

Defrost the prawns in a colander overnight in the fridge. Pat dry with paper towels.
Halve the avocados, remove pips and moisten with lemon juice.
Place in a baking dish. Mix the mayonnaise with the cheese, then add the prawns.
Beat the egg white with a pinch salt until stiff and fold into the mixture.
Spoon the prawn filling over the avocado halves right to the edge.
Bake at 200°C for 15 minutes or until slightly puffed and lightly flecked with brown.
Add a twist of rainbow peppercorns.

TASTE’s take:
A twist on a favourite starter. Overheating turns avocado bitter, but timed well, the warm flesh has a lovely texture.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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