Cut half the peeled cucumber into rough chunks and place in a medium pan. Cut the other half of the peeled cucumber into small pieces and set aside.
Add the chicken stock and cook over low heat for about ten minutes, or until cucumber is soft.
Carefully pour the hot chicken stock and cucumber into a blender and blend until smooth.
Add the salt, pepper, avocado, heavy cream, and lemon juice; blend again.
With the blender still running, add the Egg White Protein through the hole in the lid and blend well to prevent lumps.
Tap the konjac flour through the hole in the lid and blend for 20 seconds.
Pour the mixture back into the pan and heat, stirring constantly, over a very low heat for about five minutes, or until it thickens. Make sure the heat is low and that you stir constantly or you will end up with scrambled egg whites.
Once thickened, add the chopped prawns, chopped cucumber, and chopped mint, and stir well.
Cook for another minute until heated through, then remove immediately. Do not overheat.
Store in an airtight container in the fridge.