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Mexican Prawn Choux with Avocado Cream
Recipe by Rhiannon Anderson
Try something new for Mexican night with these delicious Mexican spiced prawns served with a smooth avocado cream and served in choux pastry rolls
- Steps
- Ingredients
Steps
- Preheat the oven to 160°C no fan.
- For the Spiced Prawns, combine ingredients in a bowl and set aside in the fridge.
- When ready to assemble choux, heat a medium frypan over medium high heat. Add the prawns and cook for 2 minutes on each side then remove from the pan and roughly chop. Set aside loosely covered in foil to keep warm.
- For the Choux, combine the water, butter, sugar and salt into a saucepan. Bring to a rapid boil before adding flour. Cook this roux for 5-7 minutes or until a thick crust forms at the base of the saucepan.
- Transfer the hot roux to the bowl of a stand mixer and using the paddle attachment, mix on medium speed until all the steam dissipates.
- Once the steam has completely disappeared, start adding in the eggs, a little at a time, and mix until the dough comes together to a silky, shiny batter.
- Transfer batter into piping bag, fitted with a 2cm plain nozzle. Pipe 8-9cm lengths onto a lined tray.
- Bake for at least 45 - 50 minutes before opening the oven.
- For the Avocado Cream, place ingredients into a food processor and process until smooth. Season to taste.
- To serve, cut choux in half lengthways and place prawns in the base. Top with avocado cream. Garnish with coriander leaves and a squeeze of lime juice. Cover with choux tops and serve immediately.
