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Prawn Salad with Avocado Wasabi Cream

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Prawns sold cooked are a wonderfully quick meal, but I have finicky eater in my house who prefers their meat and fish filleted and prawns ready peeled. I’m finicky too. I prefer to buy green prawns, unpeeled, sustainably caught in Australian waters and processed at sea.

Instead of messing with finger bowls at the table or compromising my principles in the kitchen I generally buy the green prawns I prefer. I take advantage of the flavour in the shells and make a delicious rich prawn stock to store in the freezer for another dish.

Steaming is the gentlest way to cook the prawns when I want to serve them cold. It preserves the delicate flavour in the meat and rapid chilling over ice ensures that the prawns don’t overcook and the texture remains al dente.

Ketchup based seafood cocktails sauce common in the 1970s have turned me off pink sauce for life so I usually serve a bowl of home made aoili as an accompaniment to prawns, then a few weeks ago I tried a Japanese influenced wasabi avocado cream when I made salmon roe sushi. The instant I tasted it I visualised it being perfect with prawns, and it was!

750g large green prawns

1 tablespoon mayonnaise

1 tablespoon wasabi

1/2 are ripe avocado

1 teaspoon miring

1 teaspoon rice vinegar

1 teaspoon tamari

1 Baby gem lettuce

Peel the prawns and make stock with the shells. How to here.

Place the prawns in a single layer on a plate that fits into a steamer. I use a 30cm Chinese bamboo steamer for this purpose. You will need to cook the prawns in 2-3 batches.

Steam the prawns over simmering water in a wok for roughly 6 minutes. They will look opaque when cooked. Add the juices left on the plate to the stock.

While the first batch is steaming, prepare a tray of ice with a layer of baking paper over the top. Have a second sheet of baking paper ready to cover the prawns and extra ice to place on top.

As the prawns finish cooking chill them quickly surrounded by ice, then remove to the refrigerator.

Gently separate the lettuce leaves, wash then thoroughly and spin dry.

Make the wasabi avocado cream by blitzing all the ingredients together in a small processor.

Cut each prawn tail into 3-4 pieces, then combine the prawn meat and the wasabi cream.

Spoon the prawn salad into the lettuce leaves and arrange on a platter.

Top with coarsely ground black pepper.

Makes approx 15 small serves

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About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

27 comments on “Prawn Salad with Avocado Wasabi Cream

  1. Elsie
    December 16, 2016

    Looks appetizing

    Like

    • ladyredspecs
      December 16, 2016

      Thanks Elsie, the flavour has that terrific horseradish zing

      Like

  2. Pingback: My Top Ten Recipes for 2015 | Please Pass the Recipe

  3. hugmamma
    February 26, 2015

    makes my mouth water…

    Like

  4. dunelight
    February 2, 2015

    The mouth waters….

    Like

  5. Raphaelle
    February 2, 2015

    Wow I am super hungry now and scrolled down you post.. I am salivating…

    Like

  6. Michelle
    January 30, 2015

    Looks absolutely delicious. There are few chores I hate more than cleaning shrimp…

    Like

    • ladyredspecs
      January 30, 2015

      It can be a bore but I stay focus on the delicious flavour the shells will yield, then I think it’s worth the effort

      Like

  7. Eha
    January 30, 2015

    What an appetizing way to present prawn salad! And your mayo/wasabi proportions would pack quite a punch which I love! As far as steaming goes: have steamed all my vegetables not baked or stirfied most of my lifetime and shall cook my next lot of prawns the same way 🙂 !

    Like

    • ladyredspecs
      January 30, 2015

      I hope the steamed prawns please you, it’s the best way I know to conserve the rich flavour. Remember to keep the little bit of juice that accumulates in the bowl, prawn essence for another dish

      Like

  8. trixpin
    January 30, 2015

    Beautiful presentation. I like your idea of aioli instead of pink marie rose sauce – altogether fresher and more zingy. The wasabi mix is a little more adventurous (for me anyway!) but I’m tempted to try it! Thanks for sharing 🙂

    Like

    • ladyredspecs
      January 30, 2015

      The flavour is really delicious Trix, the avo and mayo take the bite of the wasabi away….

      Like

  9. Margot @ Gather and Graze
    January 30, 2015

    What a gorgeous combination of flavours Sandra! I’ve never been too sure about wasabi, but imagine how lovely this must be with it mixed in with the mayonnaise, avocado and other ingredients! Sounds delicious.

    Like

    • ladyredspecs
      January 30, 2015

      We looove wasabi and also those mustardy, horseradishy flavours. It’s good to find different ways to include them. This worked brilliantly!

      Like

  10. Glenda
    January 30, 2015

    Perfect for a hot summer’s day.

    Like

  11. MamaD1xx4xy
    January 30, 2015

    This looks incredible. Everyone in our family loves prawns so it could be a winner. I dislike avocado but like wasabi, two of the boys like wasabi….somehow we may come up with a compromise!

    Like

    • ladyredspecs
      January 30, 2015

      I’m sure you’ll find a way to please everyone’s tatse

      Like

  12. StefanGourmet
    January 29, 2015

    Avocado and prawns are a great combination. Naturally I concur on the use of fresh prawns and making stock. Perhaps you could reduce a bit of the stock and add a teaspoon of prawn ‘essence’ for additional flavor.

    Like

    • ladyredspecs
      January 30, 2015

      The wasabi packs such a punch I think it would be a waste of prawn essence, but you could totally change the flavour profiles, perhaps add some dill and lemon rather than wasabi, then the essence would work it’s magic

      Like

  13. Fae's Twist & Tango
    January 29, 2015

    Wow, Sandra! The first photo is so inviting and these lettuce cups with prawns dressed with avocado wasabi cream are super delectable. It is amazing how wasabi adds so much pleasure to the palate. I had never heard of green prawns. Do you know if they are found in the USA too?

    Like

    • ladyredspecs
      January 29, 2015

      Green prawns are uncooked Fae, not sure of their availability in San Fran, but if you are able to get fresh cooked prawns that have never been frozen they will be equally pleasing

      Like

  14. cheergerm
    January 29, 2015

    Just lovely Mrs R. I will be trying the Mayo and wasabi combo very shortly. The 7 year old tried wasabi again today and stated adamantly that he would never try it again, too much hotness! I adore all prawns but especially when they are green and uncooked. We did buy some especially sweet little cooked ones when we were up at South West Rocks. (Now if only I had a specially appointed ‘prawn peeler’, oh hangabout, that’s me….)

    Like

    • ladyredspecs
      January 29, 2015

      Yeah I get it, chief deboner, prawn peeler, fish filleter. The lengths I go to just to please the other half! This is a a ripper idea, especially if you but cooked prawns, I’m too pedantic for my own good!

      Liked by 1 person

  15. yummyinsidemytummy
    January 29, 2015

    Omgggg I love this 🙂

    Like

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