For the orange butter: With a small, very sharp knife, peel 2 oranges, removing all the white pith so that the orange is completely exposed and each segment is clearly visible.
Slice carefully on each side of all the membranes to form perfect segments. Place the segments in a
bowl, squeezing over any remaining juices. Squeeze the juice of the remaining 2 oranges, place in a small pan with the sugar and bring to the boil.
Just before the juice starts to reduce or caramelize, deglaze with the cream. Add the butter, whisk and then taste
to see whether you’d like to add a little pinch of salt or perhaps a pinch of sugar (depending on the flavour of the oranges). It should taste pleasantly sweet.
Pour into a bowl and set aside at room temperature.
To finish: Quarter the avocado and peel off the skin. Place a bed of watercress on each plate and top with an avo wedge.
Fry the prawns in a large pan with a little olive oil, salt and pepper, tossing while they cook (2 to 3 minutes).
Place 3 hot prawns on top of each avo wedge. Drizzle the orange sauce over everything and serve immediately.Reprinted with permission of Quivertree Publications and Franck Dangereux.