Alive and Cooking

Avocado & Prawn Mornay

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(Serves 4)
2 avocados
300g raw prawn tails
6 spring onions, finely sliced
1 clove garlic, sliced
25g butter
25g flour
1 glass white wine
200ml cream
100ml milk
1 tbsp French mustard
1 tbsp breadcrumbs
½ cup grated cheese
Extra virgin olive oil
Squeeze of lemon juice


Cut the avocados in half, remove the nut then scoop out 2-3 tbsp of flesh, add the flesh to the chopped spring onions and squeeze lemon juice over the scooped out halves.

Take a slice out of the bottom of avocados, to allow it to sit straight.

In a hot fry pan, with a splash of oil, seal the prawns on each side for approx 30 seconds, then remove from the pan.

Place the pan back on to heat with the butter and fry the spring onion and garlic for 30 seconds, then pour in the white wine.

Once the wine has boiled stir in the flour and cook for 1-2 minutes until smooth.

Slowly pour in the milk, followed by the cream while stirring for 1-2 minutes.

Add the mustard, avocado flesh and mash down to thicken the sauce.

Add the prawns and stir through.

Place the prawns into the scooped out avocados, pour over the Mornay sauce until coated.

Then sprinkle with cheese and breadcrumbs and a tiny squeeze of lemon juice.

Cook under a hot grill until golden brown
for 3-4 minutes. Season with pepper.

Avocado & Prawn Mornay