- 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
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.
A twist on a favourite starter. Overheating turns avocado bitter, but timed well, the warm flesh has a lovely texture.