Avocados with Prawns Recipe
INGREDIENTS
3 Ripe Avocados
1 1/2 oz (45g) Small Cooked & Peeled Prawns or White Crab Meat
Lemon Juice
Salt & Pepper
For the sauce:
1 tsp Lemon Juice
2 tbsp Olive Oil
1/4 tsp Dijon Mustard
Pinch of Salt
Pinch of Pepper
3 tbsp Red Tomato Chutney
1 tsp Tabasco Sauce
METHOD
Halve the Avocados and place on six individual serving plates. Squeeze a dash of Lemon Juice over each one and sprinkle with freshly grounded Salt & Pepper. Set aside.
For the sauce: Put the Lemon Juice, Dijon Mustard and Salt into a bowl and beat together until the Salt has dissolved. Slowly pour in the Olive Oil, continually beating. Add the Pepper. Add the Red Tomato Chutney. Add the Tabasco Sauce. Beat a little more until thoroughly mixed.
To this mixture now add the Prawns or Crab. Combine well. Adjust seasoning if necessary.
Spoon a serving of this mixture into each Avocado. Serve with Bread.
Serves 6 as a Starter.
Based on the recipe in:
Cordon Bleu Cookery Book
by Rosemary Hulme & Muriel Downes (Andre Deutsch 1969).