Spicy Avocado & Prawn Bake

SERVES 10 INGREDIENTS 5 Avocado, ripe but firm 150g sliced button mushrooms 30g sliced red onions 25g butter 120g cream cheese 30-40ml Karimix Singapore Spicy Sauce 300g cooked drained prawns METHOD To prepare the avocado, cut the pear in half lengthways around the stone separating the two halves remove the stone. With a spoon cut away the flesh of the avocado to a depth of 10-15cm to form a cavity, saving the avocado pieces for the filling. In a frying pan, lightly cook the mushrooms with the onions in the butter until soft but not coloured. Allow to cool. Cream up the cheese and mix in the Karimix Singapore Spicy Sauce, combine this with the mushrooms, onions, avocado pieces, prawns and a little seasoning if required. Spoon the mixture into the cavities of the prepared avocado. Cut 10 rectangle piece of filo pastry double the size of the avocados, brush with oil or melted butter and fold in half to form a square, arrange the pastry on top of the filling slightly rough and wrinkled, brush with additional oil or butter, sprinkle with sesame seeds and bake in a moderate oven 160°C for 20-30 minutes depending on the firmness of the avocado. Serve hot with salad garnish and additional Singapore spicy sauce.   > Back to Recipes