Prawn & Avocado Bowl Recipe

Boil potatoes

Place the baby potatoes in a large pot and cover with cold salted water. Add 1 tbs vegetable oil (helps skins separate). Bring to a boil and simmer until fork-tender, about 15–18 minutes depending on size. Drain well and return to the pot to steam-dry for 2 minutes.

Prepare and smash

Preheat oven to 220°C (430°F) or heat a large heavy skillet over medium-high heat. Arrange the drained potatoes on a tray or work surface. Using the bottom of a glass or a potato masher, press each potato to about 1/2–3/4" thickness (smash evenly).

Season and crisp

In a large bowl, toss smashed potatoes with 2 tbs melted butter, 2 tbs olive oil, garlic powder, smoked paprika, 1.5 tsp salt and 1/2 tsp black pepper. Place on a baking tray (or directly in the hot skillet) skin-side down and roast/ fry at 220°C (430°F) until golden and crisp, about 20–25 minutes, flipping once halfway. Sprinkle chopped chives over the hot smashbrowns just before plating.

Marinate prawns

Pat prawns dry with paper towel. In a bowl, toss prawns with Louisiana spice mix, smoked paprika, lemon juice, 1 tbs olive oil and 1/2 tsp salt. Let sit 8–10 minutes while other components cook.

Cook prawns

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add 1 tbs olive oil if needed. Add prawns in a single layer and cook 1.5–2 minutes per side until opaque and slightly charred at the edges. Remove from heat and keep warm. If cooking in batches, avoid overcrowding to preserve char.

Roast/charr tomatoes

Place cherry tomatoes on a small roasting tray, drizzle with 1 tbs olive oil, season with 1/4 tsp salt and 1/4 tsp black pepper. Roast in the 220°C (430°F) oven alongside the potatoes for 10–12 minutes until skins blister and begin to char; alternatively, sear in a hot skillet for 6–8 minutes turning to char evenly.

Cook bacon

While tomatoes roast, in a skillet over medium heat cook bacon halves until crisp, about 3–5 minutes per side depending on thickness. Transfer to paper towel to drain and keep warm. When cooled slightly, chop into bite-sized pieces for scattering over the bowl.

Prep avocado

Halve the avocados, remove pits, and score the flesh in a crosshatch then scoop or slice into 8 slices per avocado half (or thin wedges). Toss gently with a squeeze of lemon or lime to prevent browning.

Assemble greens

If using microgreens or baby spinach, toss lightly with a pinch of flaky salt and a drizzle of extra virgin olive oil to dress.

Make a double boiler

Set a heatproof bowl over (but not touching) a simmering pot of water (double-boiler). Add egg yolks, lemon juice and Dijon mustard to the bowl and whisk vigorously until mixture is pale and slightly thickened, about 1–2 minutes.

Emulsify with butter

Slowly drizzle the warm melted butter into the yolk mixture in a steady stream while whisking constantly to create an emulsion. Continue until sauce is thick and glossy. Remove from heat, season with 1/4 tsp salt and cayenne or a few dashes of hot sauce to taste. Keep warm (over very low heat or in a thermos) until ready to plate.

Poach eggs

Bring a wide shallow saucepan of water to a gentle simmer and add 1 tbs white vinegar (no salt). Crack each egg into a small bowl. Create a gentle whirlpool in the water and slide eggs in one at a time (or use separate spots). Poach eggs 3–3.5 minutes for runny yolks or 4 minutes for slightly firmer. Remove with a slotted spoon and drain briefly on paper towel.

Toast bread

While eggs poach, heat a skillet or griddle over medium heat with 1 tbs butter and toast the bread slices until golden on both sides, about 2–3 minutes per side. Keep warm.

Divide warm smashbrown potatoes between 2 large bowls (or 4 smaller portions). Arrange charred cherry tomatoes, sliced avocado, chopped crispy bacon and Louisiana-spiced prawns over the potatoes.

Place two poached eggs (or one each for individual bowls) on top of each bowl. Spoon warm hollandaise generously over the eggs and prawns.

Add toast slices to the side of each bowl. Finish with a drizzle of extra virgin olive oil, a sprinkle of lemon zest, flaky sea salt, freshly ground black pepper and the remaining chives. Add microgreens or baby spinach tucked into the bowl as desired. Serve immediately with lemon or lime wedges.