Makes 4 Servings
24 cooked prawns
2 avocados, halved, stones removed, peeled, thickly sliced
1 cucumber, trimmed, peeled into ribbons
1 1/2 tablespoons fresh lime juice
1 1/2 teaspoons brown sugar
1 1/2 teaspoons fish sauce
1/2 cup fresh coriander sprigs
- Peel and devein the prawns, leaving tails intact.
- Divide the avocado, prawns and cucumber among serving bowls.
- Combine the lime juice, sugar and fish sauce in a small bowl. Whisk together until the sugar dissolves.
- Drizzle the lime dressing over the Avocado and Prawn Salad. Top with coriander sprigs, season with pepper and serve.