Serves 4–6 as part of a shared meal
12 uncooked king prawns (about 1 kg)
1 tablespoon extra virgin olive oil
1 ripe avocado
1/2 bunch watercress, washed and trimmed
freshly ground black pepper
2 tablespoons honey
2 tablespoons tamari
1/4 cup (60 ml) extra virgin olive oil
juice of 1 lemon
Place prawns in a single layer in a shallow heatproof bowl that will fit inside a steamer basket. Drizzle with olive oil, then place bowl inside steamer and position over a deep saucepan or wok of boiling water. Steam, covered, for about 5 minutes or until prawns are just cooked through. Carefully remove bowl from steamer, transfer prawns to another bowl so they don’t overcook in the residual heat, then set aside.
Whisk all dressing ingredients together thoroughly.
Cut avocado in half lengthways and remove seed. Using a large spoon, scoop out the flesh from each half and cut into slices.
Arrange watercress on a serving platter with avocado. Place cooked prawns on top, drizzle with dressing, and serve.
Prawn and avocados are a well-loved combination, and when this salad is made with Australia’s finest sustainably harvested prawns from the Spencer Gulf and biodynamic avocados, the result is ambrosial. Be sure to use the freshest bunch of watercress to liven up this salad. The honey and tamari dressing, with its nectar-like quality, coats the avocado and prawns perfectly.