Jules Of The Kitchen_CROPPED 2In this recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week, straight from Jules of the Kitchen.   

Baked Avocado with Prawns

For a festive treat and a delicious adaption to the standard cold prawn and avocado starter, why not make a hot avocado and prawns. Buy perfectly ripe avocados and make sure your cheese sauce is very cheesy and well seasoned, and best to serve straight from the grill to the table.

Serves 6
Preparation: 20 minutes 
Grilling time: 4-5 minutes


INGREDIENTS

3 firm ripe avocados
185g frozen prawns – defrosted and cooked
1 lemon – juice only
1 tbsp sweet chilli sauce

Cheesy sauce

50g butter
1 tbsp plain flour
Salt & pepper
250ml milk
2 eggs – separated
125g Cheddar cheese – grated
Garnish with sauté whole prawns


INSTRUCTIONS

Prepare cheese sauce 

Melt butter in a small pan, add flour, salt and pepper and mix well. Gradually add the milk, whisking constantly until the sauce thickens. Remove from the heat, add egg yolks and grated cheese and stir until smooth. In a separate bowl whisk the egg whites until stiff and carefully fold into the cheese sauce. Leave to one side.

Prepare prawns

defrost and quickly cook in a pan until pink. When cool place in a small bowl and add lemon juice and sweet chilli sauce.

Prepare avocados

Cut each avocado in half and remove stones. Fill each half with the sweet chilli prawns.

Place the avocados on a grill tray and spoon cheesy sauce over so that the top of each is completely covered.

Place under a hot grill and cook until they are puffy and golden for about 3-4 minutes.

To Serve 

Remove from the grill, place on decorative plates and take immediately to the table, each avocado garnished with a sautéd whole prawn. 

Jules Tip: Do not over cook the avocados under the grill as the flesh will turn bitter. Just keep an eye on the sauce and when bubbling hot, serve. 


Contributed by: Julia Toon, Jules of the Kitchen

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