[adapted from recipe by Gosia & Marcin]

INGREDIENTS

• 6 very ripe medium avocados (washed)
• ½ lemon juice
• 250 g peeled prawns or shrimps (I used cooked small prawns, but raw would be better)
• 400 g tin of mackerel in brine (tuna can be also used)
• few tbs of mayonnaise or cream cheese (I used cream cheese)
• handful of chopped chives or green part of spring onions plus some more for garnish – optional
• 1 tsp chilli flakes, some fresh chopped chilli or few dashes of hot sauce
• 1 tsp garlic granules or some fresh chopped garlic
• 2 – 3 tbs of unsalted butter
• sea salt to taste – optional

EQUIPMENT

• mixing bowl
• non-stick frying pan

METHOD

1. Cut each avocado in half, discard seed and carefully scoop out inside into the bowl.
2. Sprinkle with lemon juice and mix well.
3. Avocado skins place on the plate until you are ready to refill them.
4. Add also mackerel (drained, large bones removed) or tuna to the bowl, mayonnaise or cream cheese, chives and mix well.
5. Season with salt if necessary.
6. In meantime fry shrimps or prawns on butter with garlic and chilli.
7. If you are using shrimps or small prawns just mix them with avocado-fish mixture and refill avocado skins. If you are using large prawns share them to the avocado skins and then refill them with avocado-fish mixture.
8. Place in the fridge until you are ready to serve.

Serves 6 – 12 people (but rather 6, it is very hard to stop on 1 portion).

NOTES

Save some of the shrimps / prawns and chives to use them for garnish.

Brown / haas avocados (second image) seem to have better/harder shells what makes them easier to empty and then refill with avocado-fish mixture.

More prawn recipe ideas: A while back I made prawns with pepper and cucumber in sweet chilli marinade and Michelle of Greedy Gourmet pan-fried prawns on butter with garlic and lemon.