King Prawn Salad


  • zest and juice of 1 lime, at room temperature, plus extra wedges to serve
  • 1 small red chilli, de-seeded and finely chopped
  • 1 tbsp sesame oil
  • 1 tbsp reduced salt soy sauce
  • 5ml runny honey
  • 400g cooked shelled king prawns
  • 1 avocado
  • ┬Ż cucumber
  • 50g watercress, washed and trimmed
  • 25g rocket, washed
  • small bunch coriander leaves
  • toasted sesame seeds, to garnish
  • freshly ground black pepper
  • ciabatta bread, to serve


  1. In a bowl mix the lime zest and juice, chilli, oil, soy sauce and honey together. Add the prawns. Cover and leave to marinade in the fridge for 30 minutes.

  2. Just before serving, peel and stone the avocado and cut into slices. Mix with the prawns and toss to coat. Pare the cucumber lengthways into long strips using a potato peeler. Mix with the watercress and rocket and place on a serving plate. Scatter over the prawns and avocado. Spoon over any remaining dressing. Sprinkle over the coriander leaves and sesame seeds. Season with pepper. Serve with extra lime wedges and ciabatta bread.


The easiest way to slice the cucumber into strips is to use a potato peeler.

Perfect with Brancott Estate Sauvignon Blanc

Brancott Estate