King Prawn Salad Recipe

Make poaching liquid

In a medium saucepan combine 200 ml dry white wine, 200 ml water, the sliced shallot, bay leaf and peppercorns. Bring to a gentle simmer over medium heat.

Add the raw king prawns to the simmering liquid in a single layer. Reduce heat to a gentle simmer and poach the prawns for 1.5–2 minutes or until they turn opaque and curl slightly. Do not overcook.

Using a slotted spoon, transfer prawns to a bowl of iced water to stop cooking and keep them tender. Reserve 50 ml of the poaching liquid (strained) to incorporate into the dressing if desired for extra flavor. Discard solids.

Make the white wine dressing

In a small bowl or jar whisk together 75 ml extra virgin olive oil, 15 ml white wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, juice of one lemon (about 15–20 ml), 1 tsp fine sea salt and 1/2 tsp freshly ground pepper. If you saved 50 ml strained poaching liquid, add 1–2 tablespoons (15–30 ml) to the dressing to enhance prawn flavor. Taste and adjust seasoning.

Prepare vegetables: Trim outer leaves and core the witlof. Separate leaves and rinse gently, then spin or pat dry. Thinly slice remaining witlof crosswise into bite-sized strips if preferred.

Trim the fennel bulb: remove tough outer layers and fronds (reserve some fronds for garnish). Cut the bulb in half lengthwise, remove the tough core if present, and thinly slice (use a mandoline for even, paper-thin slices).

Halve, pit and peel the avocados. Slice each half into 6–8 slices or dice according to preference. Toss lightly with a squeeze of lemon juice to prevent browning.

Pat the poached prawns dry with paper towels and season lightly with a pinch of sea salt and freshly ground pepper.

Assemble the salad: on a large platter or individual plates arrange the mixed salad leaves as a base. Add separated witlof leaves (or sliced witlof), fennel slices and avocado slices/dice evenly across the leaves. Scatter chilled poached prawns on top.

Dress and finish: Drizzle the white wine dressing evenly over the salad (start with half, toss gently, then add more to taste). Sprinkle chopped chives, torn fennel fronds or dill, and toasted pine nuts or crushed pistachios if using. Finish with an extra squeeze of lemon, a final grind of black pepper and a small pinch of flaky sea salt if desired.

Serve immediately so avocado remains fresh and prawns are chilled and tender.

Scatter microherbs or dill sprigs over plated salads for visual lift. Add the toasted nuts last to retain crunch.