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Prawn Salad with Avocado Cream

Serves 4 Print Recipe


Prawn Salad with Avocado Cream
  • 2 Tablespoons of Dragon's Blood (Bloody Hot Stuff!! SHU 36,000)
  • 3 limes,
  • ½ telegraph cucumber, finely sliced,
  • 2 avocados,
  • 5 tablespoons (100ml) coconut cream,
  • 2 cups baby salad leaves,
  • ¼ cup (60ml) olive oil,
  • 16 cooked prawns, peeled, de-veined, leaving tails intact


  1. Squeeze juice from one lime and set aside. Peel and segment remaining 2 limes and place in a bowl with cucumber.
  2. Blend avocado flesh in a blender with coconut cream and limejuice until smooth, and then season.
  3. Add salad leaves to a bowl with lime segments and cucumber, and then toss with olive oil and seasoning.
  4. Spread avocado cream in the centre of 4 serving plates, top with some salad. Place 4 prawns on top of each plate. Drizzle with Dragons Blood.