Prawn & Avocado Cups

Easy Finger Food Ideas:

If you’re anything like me, you’re always on the lookout for easy finger food ideas that are light, fresh, and quick to put together.

Those little bites that make people stop mid-conversation and say, “Oh wow, what are these?” 

I’ve been making canapés and appetisers for years – it’s a bit of a love affair, to be honest – and I never get tired of how a simple idea can become something more elegant with just a few thoughtful touches. 

This recipe is a prime example of that philosophy: minimal ingredients, a little clever presentation, and suddenly you’ve got an inviting little party bite to get the conversation started.

Let’s talk about the details…

Wonton wrappers are a pantry hero in my kitchen.

They’re inexpensive, easy to shape, and crisp up beautifully in the oven (or in a pan).

Start by shaping your wonton wrappers into flowers using a 6.5 cm cookie cutter.

Gently press them into a silicone mini muffin tray – no need to push them all the way down; we’re going for that gentle fluted edge to keep the flower shape.

I prefer a silicone tray for this – it makes removing the cups so easy and keeps their shape nice and clean

Once baked, they become crisp little flower cups just begging to be filled.

While they’re turning golden in the oven, you can get your prawns sizzling.

I use pre-marinated garlic prawns to keep it quick, and just a couple of minutes on each side is all they need.

Pink, plump, and of course packed with flavour.

The avocado mix is where the freshness comes in – diced avocado tossed with lime juice, chopped coriander, and a pinch of sea salt.

With easy finger food ideas like these, you really can add as much or as little flavour as you like.

It’s creamy, bright, and the perfect contrast to the crispiness of the cups and the savoury punch of the prawns.

Your guests are happy & it looks like you’ve gone to alot more trouble than you actually have so it’s a win-win really.

These little gems hold up pretty well when made a little ahead of time but I still prefer to prepare everything & then serve them last minute.

The kids could help with easy finger food ideas like these.

They are not difficult & as I always say, there are alot of combinations that could work for these cups.

You could even double the recipe for wonton cups & make 1/2 with prawns & avocado & some with a Mexican mince & guacamole.

Prawn & Avocado Cups

(Serves 12 Prep 30 Mins)

You Will Need:

Dumpling Wrappers: These thin, round sheets of dough are typically used for dumplings, but they’re wonderfully versatile. For this recipe, they form the delicate, crisp base of our flower cups. You’ll find them in the fridge section of most supermarkets or Asian grocers — usually labelled as “wonton wrappers” or “gyoza wrappers.” Go for the square or round variety, depending on your preferred flower shape. They’re easy to cut, mould, and bake to a light, golden crunch. They are useful for so many different recipes from wontons & dumplings, to pastry cups, cannoli shells, flat tortilla chips & so much more.

Avocado: Look for ripe avocados that yield slightly when gently squeezed — they should feel soft but not mushy. The creamy texture brings a lovely contrast to the crisp wonton cups and the juicy prawns. Dice finely for even distribution and toss gently to keep the pieces intact. Hass avocados work best for flavour and richness.

Garlic Prawns: Juicy, marinated garlic prawns are the savoury star of these canapés. You can buy them pre-marinated for ease (many deli counters carry them), or make your own by tossing peeled prawns with olive oil, minced garlic, and a pinch of chilli & sea salt before pan-searing. Cook just until they turn pink and opaque — overcooking will make them rubbery, and we want them tender and flavourful.

Fresh Coriander: Coriander (or cilantro, depending on where you are) adds a fresh, citrusy brightness to the dish. Use the leaves and some tender stems — finely chopped and stirred through the avocado for a fresh lift. For garnish, a single leaf on top adds a vibrant touch of green and makes each bite look beautifully finished.

Lime Juice: Freshly squeezed lime juice brings everything together with its sharp, zesty acidity. It brightens the avocado, complements the prawns, and cuts through the richness with just the right amount of zing. Always use fresh limes here — the bottled kind just doesn’t compare.

Sea Salt Flakes: A pinch of flaky sea salt elevates all the flavours — it enhances the avocado, highlights the garlic prawns, and brings balance to the whole bite. Just a light sprinkle does wonders.

Fresh Lime Segments: Tiny wedges of fresh lime not only add visual appeal but give guests the option to squeeze a little extra citrus onto their canapé if they like. Peel the lime first for a neat presentation, then slice into small, elegant slivers that tuck perfectly beside the prawn.

Lime Zest: Zest is where the essential oils live — and that means big flavour. A quick pass of the microplane over a fresh lime gives you a fragrant dusting that ties everything together. Scatter a little over the finished cups for brightness and a beautiful finishing touch.

Chilli Flakes: Just a pinch of crushed chilli flakes adds a gentle warmth and a pop of colour. Use sparingly unless you like things spicy — they’re meant to provide a subtle heat that doesn’t overpower. You can also swap these for a tiny slice of fresh red chilli if you’re after a bolder look. I use the semi-dried chilli flakes from the refrigerator section of the produce area at the supermarket.

Instructions:

Preheat your oven to 200°C (180°C fan-forced). While the oven heats up, prepare your muffin tray and gather your wonton wrappers.

Cut the wonton wrappers into flower shapes using a 6.5 cm flower-shaped cookie cutter. This step adds a touch of charm and gives each canapé a delicate, ruffled edge once baked. You’ll need 12 flower shapes in total.

Carefully press each wonton flower into the cavities of a silicone mini muffin tray to form the cups. Be gentle here—don’t press them all the way to the bottom. The aim is to create a soft, open flower shape that holds its form while baking.

Bake in the preheated oven for around 18 minutes, or until the wonton cups are lightly golden and crisp. Keep an eye on them toward the end, as ovens can vary slightly. Once done, remove from the oven and set aside to cool in the tray for a few minutes before lifting them out.

While the wonton cups are baking, prepare the prawns. Heat a drizzle of oil in a non-stick pan over medium-high heat. Add the garlic prawns in a single layer and cook for about 2 minutes per side, or until they turn pink and are just cooked through. Avoid overcooking—they should be juicy and tender. Once done, remove them from the heat and set aside.

Prepare the avocado filling. Finely dice the avocado and place it in a small mixing bowl. Add the finely chopped fresh coriander and a generous squeeze of lime juice. Gently toss everything together to combine, being careful not to mash the avocado. Finish with a pinch of sea salt flakes to bring out the flavours.

Assemble the cups. Once the wonton flower cups have cooled completely, spoon a small amount of the avocado mixture into each one, filling them evenly.

Top each cup with a cooked garlic prawn, nestled neatly into the avocado.

Prepare the garnishes. Peel a lime and slice it into small, thin wedges—just enough to tuck beside the prawn in each cup without overpowering.

Finish with flair. Garnish each flower cup with a small coriander leaf, a thin lime wedge, a sprinkle of chilli flakes for subtle heat, and a light dusting of lime zest for brightness and fragrance.

Helpful Hints:

• Although these pastry cups hold up well when prepared ahead of time, I always like to serve them fresh for the best results.

• Finely shredded Kaffir lime leaves would be great in these as well, either alongside the coriander or in place of.

• You could dice the prawns if you prefer that look to whole prawns.

• There are lots of ways you could use these wonton flowers to create easy finger food ideas that are either savoury or sweet.

Prawn & Avocado Cups

Recipe

(Serves 12 Prep 30 Mins)

Ingredients

• 12 Dumpling wrappers
• ½ Large Avocado finely diced
• 12 Garlic Prawns
• 1 Tbsp Fresh Coriander + extra for garnish
• Juice of ½ Lime
• ½ Tsp Sea Salt flakes
• 1/2 Lime peeled & sliced into thin segments
• Zest of ½ Lime
• ½ tsp Chilli Flakes

Method

1. Preheat the oven to 200°C (180°C fan-forced).
2. Using a 6.5 cm flower-shaped cookie cutter, cut 12 flowers from the wonton wrappers.
3. Gently press each wonton flower into a silicone mini muffin tray to form flower cups- be careful not to press them all the way down.
4. Bake for approx 18 minutes, or until lightly golden.
5. While the cups are baking, heat a pan over medium-high heat. Add the garlic prawns and cook for about 2 minutes on each side, or until pink and just cooked through. Remove from the heat.
6. Once baked, remove the wonton cups from the oven and let them cool.
7. Finely dice the avocado and place it in a small bowl.
8. Add chopped coriander and a squeeze of lime juice to the avocado. Toss gently to combine and season with sea salt.
9. Spoon the avocado mixture evenly into the cooled wonton cups.
10. Top each cup with a cooked prawn.
11. Slice thin wedges of lime from a peeled lime.
12. Garnish each flower cup with a coriander leaf, a thin lime wedge, a sprinkle of chilli flakes, and a sprinkle of lime zest.

Serve & Enjoy!

Wine Pairing Suggestions:

You always want to find a wine match that enhances or complements the ingredients of the dish. Fresh ingredients always lead toward the same types of wines. Easy Finger food ideas using fresh ingredients are best matched wines like these:

Sauvignon Blanc (especially from Marlborough, NZ or Sancerre, France)
This is a go-to pairing. The zesty acidity, herbaceous notes, and citrusy finish mirror the lime and coriander beautifully, while cutting through the richness of the avocado and prawns. Look for a dry, crisp bottle with grapefruit, lime, or passionfruit notes.

Riesling (Dry or Off-Dry)
A dry or just-off-dry Riesling is a lovely option here. It has enough acidity to refresh the palate between bites, and a slight hint of sweetness that softens the chilli and enhances the garlic prawn’s natural sweetness. German or Australian Rieslings are the go.

Albariño
A refreshing white from Spain with bright acidity, stone fruit notes, and a saline quality that’s brilliant with seafood. Albariño pairs seamlessly with citrus and herbs, making it a standout with the avocado and lime zest in the dish.

Vermentino
If you’d like something a little different, Vermentino has floral, citrus, and subtle herbal notes — making it an elegant partner to the coriander, avocado, and prawns.

Brut Champagne or a Dry Sparkling Wine (Cava or Crémant)
The bubbles and dryness lift the dish beautifully, especially against the crisp wonton cup. It adds a celebratory touch and balances the richness of the avocado while enhancing the delicacy of the seafood.

Dry Rosé (especially Provence-style)
A crisp, pale rosé offers gentle berry notes and refreshing acidity that play nicely with the prawns and avocado. It’s also visually beautiful to serve alongside such a colourful canapé.