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    Recipes — prawns

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    Prawn Salad with Avocado Cream

    The essential summer side, sweet and juicy prawns with avocado cream.

    Prep Time

        •    Prep and cook time: 20 minutes
        •    Yield: Serves 4


        •    3 limes
        •    2 avocados
        •    1/4 cup (60ml) olive oil
        •    2 cups baby salad leave
        •    2 tbsps chilli oil. to drizzle
        •    5 tbsps (100ml) coconut cream
        •    1/2 telegraph cucumber, finely sliced
        •    16 cooked prawns, peeled, deveined, leaving tails intact


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

    This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/prawn-salad-avocado-cream/66874961-07c7-4d36-91fd-1f3fe9bd488f?

    Thai Prawn and Papaya Salad

    With a delicious coconut dressing, this fresh salad will be welcome at any gathering. Even better, it's ready in just 35 minutes.

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 6


        •    1 tbsp vegetable oil
        •    1/3 cup fried noodles
        •    1 small red onion, halved, thinly sliced
        •    350g peeled green prawns, finely chopped
        •    2 cups loosely packed fresh coriander sprigs
        •    1/2 red papaya, peeled, seeded, thinly sliced
        •    2 small Lebanese cucumbers, peeled into ribbons

    For the Thai coconut dressing:

        •    1 tbsp lime juice
        •    2 tsps raw sugar
        •    1 tbsp fish sauce
        •    2/3 cup coconut milk
        •    Extra sliced chilli, to serve
        •    Extra lime wedges, to serve
        •    1 long red chilli, seeded, finely chopped


    1. Heat oil in a large frying pan over high heat. Add prawns. Cook, stirring occasionally, for 3 minutes or until cooked through. Season with salt and pepper.
    2. Arrange cucumber ribbons, papaya and red onion on a large serving plate. Top with prawns, fried noodles, coriander and extra chilli. Drizzle with coconut dressing. Serve with lime wedges.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/thai-prawn-papaya-salad-recipe/xbqxajgy

    Cucumber Noodle Prawn and Mango Salad

    Recipe for a fresh cucumber noodle prawn and mango salad which is also gluten free. All the thai flavours of Bangkok in this hearty spiralizer salad recipe. This Cucumber Noodle Prawn and Mango Salad is gluten free and makes clean eating look so easy! It is inspired by Thai flavors and tastes like the perfect thing to have this mango season. Serve cold and binge on!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 4


        •    2 tsps Olive Oil
        •    1 tsp Fish Sauce
        •    1 Red Onion (spiralized)
        •    Salt and Pepper to taste
        •    3 Cucumbers (spiralized)
        •    1 tbsp Rice Wine Vinegar
        •    2 tbsps Chilli (Thai Sweet Sauce)
        •    Mint Leaves (Chopped for topping)
        •    2 Mangoes (cored, peeled and sliced)
        •    400 grams Tiger Prawns or any other prawns of your choice, cleaned and deveined


    1. Heat a teaspoon of oil in a pan.
    2. Sprinkle salt and pepper on the prawns and slide them into the pan. Pan roast them for 3-4 minutes on each side till they are cooked. For smaller prawns, the cooking time will vary. Alternatively you can also blanch the prawns in hot water to flash cook them.
    3. Whisk together the remaining oil, sweet chilli sauce, fish sauce, vinegar and salt to make the salad dressing.
    4. Add prawns, mangoes, cucumbers and onions into a bowl and drizzle with salad dressing. Toss to combine. Top with freshly chopped mint leaves.

    NOTES: If you are serving this salad at a later stage, do not mix the dressing or the vegetables will leave water. To serve later, mix everything except the dressing and refrigerate. Toss in the dressing just before serving.

    This great family recipe is thanks to My Food Story Recipes at https://myfoodstory.com/cucumber-noodle-prawn-and-mango-salad-gluten-free-recipe/

    Prawn Sizzlers

    Prep Time

        •    Prep and cook time: 35 minutes
        •    Yield: Serves 4


        •    2 tbsps sambal oelek
        •    2 clove garlic, crushed
        •    1/4 cup (60ml) peanut oil
        •    40 uncooked medium king prawns
        •    1 1/2 tbsp finely chopped fresh thyme


    1. Shell and devein prawns, leaving heads and tails intact. Combine prawns with remaining ingredients in large bowl. Cover; refrigerate at least 20 minutes or until required.
    2. Season prawns; cook on heated oiled barbecue (or grill or grill pan) until changed in colour.

    This great family recipe is thanks to Women's Weekly Food Recipes at https://www.womensweeklyfood.com.au/recipes/prawn-sizzlers-4315

    Prawn Cocktail with Avocado

    This classic starter gets a punchy update from the Hairy Bikers in the form of fiery central American additions.

    Prep Time

        •    Prep time: less than 30 minutes
        •    Cook time: no cooking required
        •    Yield: Serves 4


    For the prawn cocktail:

        •    8 dashes Tabasco
        •    1 lime, juice and zest
        •    6 radishes, trimmed, finely sliced
        •    1 shallot, peeled, very finely diced
        •    150ml/5fl oz low-fat crème fraîche
        •    150ml/5fl oz ready-made gazpacho
        •    salt and freshly ground black pepper
        •    1 red chilli, stalk removed, finely diced
        •    2 tomatoes, skins removed, flesh diced
        •    500g/1lb 2oz frozen Atlantic orawns, de-frosted, drained
        •    small bunch fresh coriander leaves, chopped, plus extra sprigs to garnish

    To serve:

        •    4 sprigs fresh coriander
        •    4 pinches cayenne pepper
        •    2 small baby gem lettuces, shredded
        •    4 large fresh cooked prawns, heads and shells intact
        •    1 large ripe avocado, peeled, stone removed, flesh sliced lengthways


    1. For the prawn cocktail, mix together all of the prawn cocktail ingredients in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper.
    2. To serve, divide the shredded lettuce equally among four serving dishes. Arrange the avocado slices on top, then spoon over the prawn cocktail mixture. Sprinkle over a pinch of cayenne pepper and garnish with a shell-on prawn and a sprig of coriander. Serve immediately.

    This great family recipe is thanks to BBC Recipes at https://www.bbc.co.uk/food/recipes/prawn_cocktail_84675