Prawn-Stuffed Avocados with Finger Limes

Prawn-Stuffed Avocados made with chilli and honey prawns, mixed with paw paw and macadamias, piled into avocado halves and topped with finger lime pearls

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Course: Appetizer, Seafood

Cuisine: Western

Diet: avocado, finger lime, macadamia, paw paw, prawns

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: serves

Author: Eff | Food Daydreaming

Equipment

Ingredients

16 prawns, peeled and deveined
1 garlic clove, crushed
1 long red chilli, finely chopped
1 tablespoon honey
1 tablespoon macadamia oil
½ red onion, finely chopped
¼ paw paw, cubed
¼ cup coriander, roughly chopped
¼ cup macadamia nuts, roughly chopped
2 finger limes
2 avocados, halved, pits removed

Instructions

In a large bowl, combine the prawns with the garlic, chilli and honey. Mix gently to combine. Set aside to marinade for 20 minutes.
16 prawns, 1 garlic clove, 1 long red chilli, 1 tablespoon honey
Heat the macadamia oil in a large frying pan, and when hot, add the red onion and sauté until softened, around 4 to 5 minutes. Add the prawns and marinade, and cook until pink and no longer translucent, 3 minutes per side. Set aside and allow to cool.
1 tablespoon macadamia oil, ½ red onion
When they’re cool enough to handle, set aside 8 whole prawns and roughly chop up the rest. Throw them in a mixing bowl along with the paw paw, coriander, macadamia nuts and the pearls from one of the finger limes and fold together gently.
¼ paw paw, ¼ cup coriander, ¼ cup macadamia nuts, 2 finger limes
Carefully spoon the mixture evenly into the four avocado halves. Add two whole prawns on top of each half, and then squeeze out the pearls from the second finger lime over the top and serve.
2 avocados

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