Ingredients
Kimchi Chilli Seafood Salad
Fresh prawns, crisp vegetables and creamy avocado tossed with Mama Kim's Kimchi Chilli Sauce and finished with a drizzle of Kimchi Chilli Oil. A light, vibrant salad that's perfect for lunch or entertaining.
Serves: 4
Prep Time: 15 mins
Cook Time: 2 mins
Total Time: 17 mins
Ingredients
- 300g prawns, peeled
- 1 cucumber, sliced
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 2 tbsp Mama Kim's Kimchi Chilli Sauce
- 1 tbsp Mama Kim's Kimchi Chilli Oil
- 1 tsp lemon juice
Optional Add-ins
- Thinly sliced celery
- Thinly sliced red onion
- Thin strips of fresh red chilli
- Julienned yellow capsicum
Method
Prep
Bring a saucepan of water to the boil.
Cook the prawns for 1–2 minutes, until just cooked through. Drain and cool.
Slice the cucumber, halve the cherry tomatoes and dice the avocado.
Assemble
Place the cucumber, avocado, cherry tomatoes and prawns into a large bowl.
Add Mama Kim's Kimchi Chilli Sauce and lemon juice, then gently toss until evenly coated.
Finish with a drizzle of Mama Kim's Kimchi Chilli Oil before serving.
Tips
- Don't overcook the prawns—they should stay juicy and tender.
- Soak the sliced red onion in cold water for 5 minutes to mellow its flavour.
- Add salad leaves if you'd like to make it a more substantial meal.
- Serve chilled for the freshest flavour.