King Prawns in Chilli and Vanilla Steamed on Lukewarm Papaya and Avocado Salad with Fresh

5 from 3 votes
Total Time 2 hours 15 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 33 kcal


  • 15 Pc. King Prawns
  • 1 Pc. Papaya
  • 1 Pc. Avocado
  • 2 Pc. Carrots
  • 0,5 Pc. Fennel bulb
  • 1 Pc. Ginger
  • 1 Pc. Medium hot chili peppers
  • 1 Pc. Vanilla pod
  • 1 bunch Thai basil
  • 1 bunch Coriander
  • 1 bunch Peppermint
  • 2 Pc. Fresh cress
  • 1 tsp Ketjap Manis
  • Wasabi cream
  • 100 ml Vegetable broth
  • Sugar
  • Sea salt
  • Pepper from the grinder
  • Olive oil


  • The king prawns may have to be peeled and the intestines removed. Cut the chilli pepper and remove the seeds. Then chop and add to the king prawns. Cut open the vanilla pod and scrape out the pulp with a knife. Add the pulp and the pod to the king prawns. Then mix everything with the ketjap manis or soy sauce and a pinch of salt and sugar. Then let it steep for at least 1 hour.
  • Cut the carrots lengthways with a peeler into fine strips (as when peeling). Then cut these strips into finer strips with a knife. Cut the fennel into thin slices with a fine slicer and grate the ginger finely. Mix the carrots, fennel and ginger with a pinch of salt and two pinches of sugar. Then knead everything by hand and let it steep for at least 30 minutes. Pluck the leaves of the basil, coriander and peppermint, roughly chop, mix and set aside. Peel the papaya and avocado and cut both into thin strips.
  • Heat some olive oil in a large pan. Then sauté the carrots, fennel and ginger until the vegetable juice comes out. Then deglaze with the vegetable stock. Let cook until about half of the liquid has evaporated and then turn off the stove, but leave the pan on the plate. Fold in the papaya and avocado, half of the herbs and a pinch of coarsely ground pepper. Also fry the king prawns in hot olive oil until they open at the back or come apart and then take them off the stove immediately. Place the vegetables loosely on the plates with tongs and place the king prawns on top. Then sprinkle the remaining herbs and mustard sprouts or cress on top. Finally, spread the wasabi cream over it. Serve with some white bread (ciabatta or baguette).


Serving: 100gCalories: 33kcalCarbohydrates: 3.1gProtein: 2.1gFat: 1.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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