Baked avocado and prawns
| Serves: | 6 |
| Cooking Time: | 15 minutes |
| Prep Time: | 20 minutes |
Ingredients
- Rainbow peppercorns
- 200 g frozen cooked cocktail prawns
- 6 large free- range egg whites
- 100 g chevin goat's cheese
- 100 g mayonnaise
- 3 large firm, ripe avocados
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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.
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