Instructions
Ingredients
Nutrition
1
Heat 1 tablespoon of olive oil in a frying pan over a medium-high heat. Toss the prawns with the paprika, then cook for 3-4 minutes until pink and cooked through. Transfer to a plate.
Raw Prawns300 g
Olive Oil (EV)1 tbsp (15 ml)
Paprika1 tbsp (8.25 g)
2
Finely shred the cabbage, grate or julienne the carrots, thinly slice the spring onion and roughly chop the coriander. In a large bowl, whisk together the remaining 1 tablespoon olive oil, sesame oil, soy sauce, rice wine vinegar, honey, ginger, garlic, sriracha, chilli flakes, salt and black pepper. Add the cabbage, carrots, spring onion, coriander and jalapeños, then toss well to coat.
Black Pepper1 pinch (1 g)
Sriracha1 tbsp (15 ml)
Salt1 pinch (1 g)
Pickled Jalapeños1 tbsp (14.25 g)
Ginger1 tbsp (16.5 g)
Cabbage1/4 heads
Rice Wine Vinegar2 tbsp (30 ml)
Chilli Flakes1 tsp (2.5 g)
Coriander1/4 cups (15 g)
Soy Sauce1 tbsp (15 ml)
Sesame Oil1 tbsp (15 ml)
Carrots2
Honey1 tbsp (15 ml)
Olive Oil (EV)1 tbsp (15 ml)
Garlic1 clove
Spring onion1
3
Slice the avocado. Divide the slaw between plates, top with the warm prawns, add the avocado and finish with dollops of mayonnaise.
Mayonnaise2 tbsp (30 ml)
Avocado1
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