Fried Stuffed Avocado

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READY IN: 22mins
SERVES: 1
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Take the ½ avocado and remove the skin, leaving avocado ½ whole. Take a scoop and.
  • remove some of the flesh around the seed whole to allow for more filling.
  • Dust with flour and wrap in plastic and freeze.
  • Dip the avocado in the relleno batter removing some batter from the hole and deep fry.
  • Heat, sauté and cook the shrimp with garlic and pico. Deglaze with white wine and add cream to bring to a boil. Add manchego cheese and cook until thickened.
  • Fill the hole with the shrimp mixture and pour sauce around rim and serve.
  • Serve on a large round plate and garnish with fresh cilantro.
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  • Some restaurants fill both halves of avocado, put the halves together batter or dust with flour and deep fry for a couple of minutes.
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  • Relleno Batter:
  • To prepare, place flour in a mixing bowl and add egg yolks, salt, oil, and beer.
  • Stir batter until thoroughly mixed.
  • Cover bowl with plastic wrap and allow it to rest in the fridge for at least 2 hours or as long as 24 hours - the longer the better, to a point.
  • Just before using batter, stir it well again.
  • In a separate bowl, beat egg whites until stiff but not dry; gently fold egg whites into batter.
  • Fry in oil at 360°F.
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