Prawn and Avocado with Lime Sriracha Sauce

 

Serves 2

Preparation: 15 minutes

Cooking Time:  6-10 minutes

 

I found this lovely recipe online on 27th November 2025 and having

made a similar dish with salmon, I knew this would also

be a tasty addition to the Cookery Book.

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Thank you to the creator of this photo which immediately attracted

me to this fabulous recipe and hopefully this will appeal to everyone who sees it.

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A disclaimer - variations of this recipe are all over social media, I was unable to identify the provenance of this dish, however, I have made tweaks of my own to enhance

the flavours and variations, which are endless!

 

 

 

Ingredients

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For the prawns

400g raw, peeled and deveined prawns (I used frozen ones, thawed)

1 tablespoon olive oil

1 teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon salt

⅛ teaspoon black pepper

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For the Mango Salsa

1 large ripe mango, diced

¼ red onion, finely chopped

¼ cup chopped fresh coriander

1 tablespoon lime juice

½ teaspoon salt

¼ teaspoon black pepper

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For the Tomato Salsa

 

1 tablespoon olive oil

2 tablespoons balsamic vinegar or balsamic glaze 

200g cherry tomatoes halved or quartered

Six spring onions, chopped

Handful fresh parsley, chopped

Salt and Pepper

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For the Lime Sriracha Sauce

½ cup of mayonnaise (we used Hellmans)

2 tablespoons Sriracha (adjust to taste)

1-2 tablespoons lime juice

½ teaspoon garlic powder 

¼ teaspoon onion powder

1 tablespoon black sesame seeds

1 teaspoon red pepper flakes (optional)

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For Serving

 

• 2 cups of cooked rice (white, brown or jasmine)

• 1 avocado, peeled and sliced

• One cup of Edame beans

• Balsamic glaze 

 

 

 

Method

 

1. Heat the grill to 200C.
    

2. Toss the prawns in the olive oil, garlic, onion and seasoning and grill for 2-3 minutes on each side, or you can pan fry these.
    

3. Make the mango salsa by combining the ingredients, set aside.  It is ideal to let this rest and marinade for up to an hour, to tone down the onion.
    

4. Slice cucumber in half lengthways, and using a small ball scoop, remove the seeds. Slice both halves lengthways again, then finely chop the cucumberPlace prepared chopped cherry tomatoes, finely cubed cucumber, and spring onions placed in a dish with chopped fresh parsley tossed with olive oil, balsamic dressing plus seasoning, set aside.
    

5. Whisk the lime chilli ingredients until smooth.
    

6. Assemble the bowl with the rice, grilled prawns, avocado slices, edam beans, tomato salsa, mango salsa and drizzle with the Lime Sriracha sauce.   Add balsamic glaze drizzle to avocado.

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