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Taste the Wonders  
of Australia 
- Japan 2025

Australia’s premium food and wine took centre stage in Japan’s culinary capital

Australian Prawn with Avocado and Cream Cheese

By Chef Osamu Norisue

Ingredients 

  • Prawn: 30 pieces

  • Avocado: 1

  • Cream cheese: 300g

  • Onion (coarsely minced): 40g

  • Green chili peppers (minced): 2

  • Zucchini: 2 (sliced and lightly salted)

  • Lemon juice: 30cc

  • Salt

  • White pepper

  • Wasabi

  • Shiso flower buds

  • Salmon roe (Ikura)

​

Directions

  • Boil the prawns in salted water for 1 minute 30 seconds. Cool immediately and set aside.

  • Slice the zucchini into 1mm-thin strips, sprinkle lightly with salt, and let sit for 10 minutes until softened.

  • Prepare the filling: bring cream cheese to room temperature, then mix with minced onion, green chili, salt, white pepper, 10 finely chopped prawns, and diced avocado.

  • Rinse and dry the zucchini thoroughly. Lay out the slices, place the filling, and roll.

  • Cut each roll into 2cm pieces to make 20 portions. Top each with a prawn.

  • Drizzle with lemon dressing and garnish with wasabi, salmon roe, and shiso flowers.

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