Organic avocado with dutch shrimp & wasabi sauce
A festive and elegant starter featuring avocado halves filled with egg yolk and topped with Dutch shrimp mixed in a creamy wasabi-soy dressing.
What you need
How Maurice does it
- 1
Hard-boil the eggs: place eggs in a small pot, cover with water, bring to a boil, then simmer for 8-10 minutes. Cool in ice water, peel, and cut in half.
- 2
Prepare the wasabi sauce: in a small bowl, mix mayonnaise, soy sauce, wasabi paste, Shaoxing wine, and lemon juice until smooth.
- 3
Cut the avocados in half lengthwise, remove the pits, and scoop out a little extra flesh from the center to create a larger well. Place avocado halves on a serving plate.
- 4
Separate the egg yolks from the whites. Place one yolk into the pit cavity of each avocado half. Roughly chop the egg whites.
- 5
In a bowl, combine the chopped egg whites, Dutch shrimp, and the wasabi sauce. Gently mix until everything is coated.
- 6
Season the shrimp mixture with a pinch of black pepper and a squeeze of fresh lemon juice. Stir gently.
- 7
Spoon the shrimp and egg white mixture over the avocado halves, covering the egg yolk.
- 8
Serve immediately as a festive starter, optionally with a glass of champagne.
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