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.