Spiced Prawn Salad with Avocado, Ginger & Lime Cream

Prep time:
10 mins
Cook time:
17 mins
Total time:
27 mins


½ cup snow peas

3 eggs

1 cucumber, shaved into ribbons with a vegetable peeler

1 small red capsicum, seeds and membrane removed, thinly sliced

1 sprig mint, leaves torn

1 spring onion, thinly sliced

½ red chili, thinly sliced


200g shelled prawns

1 ½ tsp Mon’s Flavors Freedom Spice Blend

¼ tsp salt


1 large avocado

¼ cup coconut cream (or more, to desired consistency)

5g fresh ginger, roughly chopped

Juice of 1 lime (about 2 tbsp.)

¼ tsp salt

Spiced prawn salad recipe


Bring a medium pot of water to the boil. Add peas and blanch for 1 minute or until bright green and still retaining bite. Remove with a slotted spoon and drain.

Use the same cooking water to boil the eggs for 10 minutes over medium-high heat. Drain and run eggs under cold water. When cool enough to handle, gently peel the shells. Cut each egg lengthwise into quarters.

Meanwhile, cook the prawns. Heat a little oil in a large frying pan over medium-high heat Add prawns and evenly sprinkle over Mon’s Flavors Freedom Spice Blend. Cook for 3 minutes, before turning over and cooking for another 2-3 minutes, until golden on both sides.

To make the Avocado, Ginger & Lime Cream, blend all ingredients in a blender or food processor until smooth. Add more coconut cream if too thick.

To assemble, divide cucumber ribbons among serving plates. Scatter over capsicum slices, followed by spiced prawns and generous dollops of the avocado cream. Sprinkle over torn mint, sliced spring onion and chilli. Enjoy!


If you want to make this salad as main , you can use base of carrot or hummus dip and take this salad to a different level

You can make this salad too https://www.monsflavors.co.nz/recipes/ramen-avocado-salad/

Or you can make this rice recipe and serve just plain prawns with it too https://www.monsflavors.co.nz/recipes/tumeric-lemon-rice/

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