Prawn-Stuffed Avocados made with chilli-honey prawns, mixed with paw paw and macadamias, piled into avocado halves and topped with finger lime pearls. A fun and elegant summer appetiser!
It’s officially autumn!
But just like with the zucchini flowers, I’m now in a mad rush to get my fill of the last of the summer produce, and to cook as many of the dishes that use ingredients from both seasons as I can.
As paw paws start disappearing from green grocers, and as shepherd avocados make their annoying comeback (hass avocados are the best, fight me), finger limes are at their best.
Cook along with me:
What are Finger Limes?
Also called lime or citrus caviar, finger limes are native Australian bush food. Cut one open and you’ll find white, green or red pearls that burst with an intensely tart flavour when you pop them.
The caviar-esque pulp pairs really well with seafood, chicken and sushi, but just as well with summer fruits. Finger limes are a fun and surprising addition to a berry salad, and it’s oddly oh so pleasing to squish the pearls out of the stubby little fruit.
Flavours and Substitutions
Prawns. Finger limes. Macadamias.
Seems I managed to pack a lot of Australian flavours into these Prawn-Stuffed Avocados with Finger Limes. You can always sub the prawns for salmon or even chicken, and the paw paw for papaya or mango, yellow or green.
Finger limes are now grown in other regions across the world, and the pearls can also be found frozen. But if you still can’t get your hands on them, don’t just omit them! Make sure to add some lime zest to the mix and you’ll still get the sour notes that bring everything together, even if you do miss out on the popping pearls!
Looking for other Summer Recipes? Try these:
If you make these Prawn-Stuffed Avocados with Finger Lime, please be sure to leave me a comment and let me know. Did you find fresh finger limes? Or tag me over on Instagram, I love seeing what you guys are making from the blog!
Prawn-Stuffed Avocados with Finger Limes
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
2 Comments
This looks so YUMMILY good. I’ve had finger limes and I can see they’d be wonderful in this dish.
They’re good, right? The lime pearls work so well with seafood