Dinner for one: Avocado and prawns – two ways

Avo Prawn Bite

Avocado and prawn kebabs with paprika mayonnaise

Preparation: 15 minutes
Cooking: nil
Serves: 1


  • 1 teaspoon lemon juice
  • ¼ teaspoon finely grated ginger
  • ½ avocado, peeled, cut into thick slices
  • 6 large, cooked prawns, shells removed
  • Paprika mayonnaise:
  • 1 tablespoon mayonnaise (good quality or homemade)
  • ½ tablespoon sour cream
  • 1 teaspoon lemon juice
  • small pinch paprika
  • freshly ground black pepper
  • chopped parsley to garnish
  • bamboo skewers (soak for two hours in water, this stops them from burning when placed on heat)


Combine lemon juice and ginger in a bowl. Mix well. Cut thick avocado slices in half. Toss them in the lemon juice mixture.  Thread a bamboo skewer with avocado slice, prawn and cherry tomato. Repeat until avocado, prawns and tomatoes are used up. Combine all mayonnaise ingredients. Mix well. Heat one teaspoon vegetable oil in a frying pan on medium heat. Cook kebabs, turning as needed until the prawns are opaque and cooked through. Serve kebabs with a side bowl of mayonnaise mixture, fresh crusty bread and a small green salad.

Avocado prawn bites

Preparation: 5 minutes
Cooking: nil;
Serves: 1


  • ¼ avocado, roughly chopped
  • ½ tablespoon reduced fat mayonnaise
  • ½ tablespoon natural yogurt
  • ⅛ teaspoon wasabi paste
  • 3 cooked prawns, peeled with tail left on
  • 2 slices pumpernickel bread cut into 4cm rounds
  • 3 pieces pickled ginger
  • dill sprigs


Mash together avocado, mayonnaise and wasabi. Place a dollop of avocado mixture on each round of pumpernickel, top with a prawn and garnish with ginger.