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Prawn and Avocado

Prawn and Avocado

with Rice and Thai Dressing

Rapid
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3.4 / 4 Ratingout of 668 ratings
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Fresh, zesty, and on the table in 20 minutes flat, Chef Lizzie’s prawn and avocado rice salad is the perfect thing to make if you’re looking for something lighter. The fresh flavours in this dish are brought to life by the sweet and sticky Thai-style dressing and work really well with the different textures in this dish. If you’re looking for a healthy quick-fix this week, this recipe is your answer.

Allergens:GlutenSoyaCrustaceans
Preparation Time20 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

Basmati Rice

1 unit(s)

Carrot

1 unit(s)

Avocado

1 bunch(es)

Coriander

1 unit(s)

Lime

½ unit(s)

Red Bullet Chilli

1 sachet

Soy Sauce

(ContainsGluten, Soya)

1 sachet

Honey

120 grams

King Prawns

(ContainsCrustaceans)
Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2297 kJ
Energy (kcal)549 kcal
Fat21.0 g
of which saturates4.0 g
Carbohydrate72 g
of which sugars12.0 g
Protein18 g
Salt3.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Cutting board
Bowl
Frying Pan
Instructionsarrow up iconarrow up icon
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Rice Rice Baby
Rice Rice Baby
1

a) Fill a large saucepan with the boiling water and bring back to the boil on high heat. b) When boiling, add the rice and cook for 8-10 mins, then drain in a sieve and set aside.

Prep
Prep
2

a) Meanwhile, trim the carrot (no need to peel) and coarsely grate. b) Slice round the avocado lengthways and twist apart. Remove the stone, scoop out the flesh and roughly chop into chunks. c) Roughly chop the coriander (stalks and all). Zest the lime then chop into wedges. Halve the red chilli lengthways, deseed and finely chop.

Make the Dressing
Make the Dressing
3

a) In a small bowl, stir together the soy sauce, honey and the juice of half the lime. b) Season to taste with salt, pepper and a pinch of sugar (if you have any).

Fry the Prawns
Fry the Prawns
4

a) Heat a drizzle of oil in a frying pan over medium-high heat. b) When hot, add the prawns and stir-fry for 3-4 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the centre. c) Remove from the heat.

Make the Salad
Make the Salad
5

a) Toss the cooked rice into a mixing bowl with the grated carrot. b) Stir through half the coriander, all the lime zest and a pinch of chilli. c) Season to taste with salt and pepper if needed.

Serve Up
Serve Up
6

a) Serve the rice in bowls topped with the prawns, chunks of avocado, a sprinkling of remaining coriander and red chilli (go easy on the chilli if you don't like things too hot!). b) Drizzle the dressing all over and top with the remaining lime wedges for squeezing over. ENJOY!