Page 27 - Flipbook

dining in
Eurobodalla
LAND OF MANY WATERS SOUTH COAST NSW
MOORINGS AVOCADO WITH COILA PRAWNS
Ingredients
Half avocado or mango (seasonal) 10 cooked and peeled Coila prawns (small to medium)
2 large King Prawns in shell Mesculin Salad
French Mayonnaise
Method
Cut Mango/Avocado in half remove seed and put aside
Peel Coila Prawns and put aside
French Mayonnaise
1 tablespoon French Dijon Mustard 2 egg yolks
1 pinch salt and pepper
2 cups vegetable oil
Half cup lemon juice
Method
Place egg yolks in stainless steel bowl. Add mustard, salt and pepper. Stirring slowly gradually add the oil. When all oil is added finally add lemon juice.
Add peeled prawns and French mayonnaise and place on mango/ avocado. Serve with Mesculin Salad and King Prawns.
ENJOY
DAB HAND: The Moorings Restaurant & Bar Sous Chef Andrew Rose whips up a French Mayonnaise to go with Avocado and Coila Prawns. This easy to prepare dish is big on taste and a real crowd pleaser.
It’s not difficult to see why this region is adored by those who live here. The pristine beaches and crystal clear waters of the lakes, with a backdrop
of resplendent mountains and lush forests, are some of the qualities that can never be taken for granted.
A rich tradition of growing food in a clean and green environment makes
this area unsurpassed for fresh seasonal produce. And the clear waters of the lakes and oceans continue to produce seafood and oysters of extraordinary quality.
Coila Lake is located east of the Princess Highway and north of the town of Tuross Head. Talk to old timers of Tuross and you will hear stories of bygone years of families prawning under torch light for the famous Coila prawn as a traditional summer holiday activity. Now just a memory of the past... EV
Recipe courtesy Henri, Head Chef The Moorings Restaurant & Bar
ENDLESS VACATION 25