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Prawn and Avocado

Prawn and Avocado

with Rice and Thai Dressing

Recipe Development TeamUpdated on November 04, 2025

4.2

(1.1K)

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Allergens:

Wheat

•Cereals containing gluten

•Soya

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total20 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

120 grams

King Prawns

150 grams

Basmati Rice

25 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

15 grams

Honey

1 unit(s)

Avocado

½ unit(s)

Red Chilli

1 unit(s)

Lime

1 unit(s)

Carrot

1 bunch(es)

Coriander

Nutritional information

Energy (kJ)1961 kJ

Energy (kcal)469 kcal

Fat15.7 g

of which saturates3.3 g

Carbohydrate75.9 g

of which sugars10.5 g

Dietary Fibre5.2 g

Protein9.7 g

Salt2.3 g

Potassium25.3 mg

Calcium0.9 mg

Iron0.1 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

-Fill a saucepan with boiling water and bring back to the boil on high heat.

-When boiling, add the rice and boil for 8-10 mins, then drain in a sieve and set aside.

2

-Meanwhile, trim the carrot (no need to peel) and coarsely grate.

-Slice lengthways into the avocado. Once you reach the stone turn the avocado around to cut it in half. Twist and pull it apart. Remove the stone then scoop out all of the insides and roughly chop into chunks.

-Roughly chop the coriander (stalks and all).

-Zest the lime then chop into wedges.

-Halve the red chilli lengthways, deseed then finely chop.

3

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

4

-Heat a drizzle of oil in a frying pan over medium-high heat.

-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.

-Remove from the heat.

5

-Toss the cooked rice into the bowl with the grated carrot.

-Stir through half the coriander, all the lime zest and a pinch of chilli.

-Season to taste with salt and pepper if needed.

6

-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!).

-Drizzle the dressing all over and top with the remaining lime wedges for squeezing over. -Enjoy!

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