The Great Australian Prawn Cookbook 2023 edition

We all have fond memories of Christmas with family and friends enjoying each other’s company and sweet Australian prawns. But is once or twice a year really often enough to savour the joy, the delight and good times that go with iconic Australian produce?

Prawn fishers and famers toil tirelessly year round to land a healthy, sustainable and delicious bounty from Australian waters and these recipes have been developed to help you explore the subtle flavours and textures of Australian prawns year round.

TASTE THE LOCAL IN YOUR SEAFOOD.

Australia is blessed with stunning, productive and sustainable fisheries - from the warm tropical waters of the Northern Prawn Fishery where spotter planes guide trawlers to enormous surface “boils” of banana prawns to the Spencer Gulf in South Australia, where intrepid crews brave the frigid roaring forties in search of the Western King. The turquoise waters of Shark Bay and Exmouth Gulf in WA serve up a delightful combination of kings, tigers and endeavours and all these fisheries are certified to the international gold standard of sustainability by the Marine Stewardship Council.

you find variations like Eastern and Western kings, brown and grooved tigers, red and blue endeavours. Small but sweet school prawns are found on the East coast from Qld to Victoria and a number of boutique species like coral prawn, royal red, red spot king and scarlet prawn can be found at different times of the year.

Banana prawns are mild and sweet, while endeavours have a bold flavour profile that holds up well in spicier and more fragrant dishes. Kings and tigers are as versatile as they are visually stunning and all are suited to the dishes you find in this book.

Australia’s prawn farms are found in the warmer regions of Qld and Northern NSW. The Black Tiger Prawn is the main species grown on farms and becomes a spectacular scarlet colour when cooked. A smaller number of Banana Prawns are also farmed in North Qld. Prawn farms use precious little fresh water and land for production while also helping even out the natural variability of supply so we can all savour sustainable Australian prawns year round.

There are 4 main species of Australian prawnsking, tiger, banana and endeavour. Within these

Support Australian producers, visit your local supermarket, independent seafood retailer, fish market or co-op and ask for Australian. All prawns must be labelled with the country of origin at retail, so it’s an easy choice to make and ensures you enjoy Aussie quality while supporting our local fishers and farmers.

It’s true. Prawns are rich in omega 3, crucial to brain development and our bodies cannot make it on their own. Omega 3 must come from our food. Prawns are high in protein and lower in fat than lean beef, skinless chicken, pork or lamb. They contain zero carbs and are rich in the vitamins and minerals we need to function well day to day.

And the truth about cholesterol? Prawns had a bad rap in the 70’s when we were all warned about cholesterol, but since the times of disco, flares and prawn cocktails, science has discovered there is good (HDL) and bad (LDL) cholesterol. Rest assured Australian Prawns are packed with the good stuff (HDL). So stay away from the batter and fries, but enjoy Australian prawns to your heart’s content.

Prawns are a pure celebration food, an indulgence, like champagne and chocolate. But unlike most guilty pleasures, Australian prawns leave you healthier and smarter.

The Recipes

Prawnucopia

1. Pickled prawns and slow roasted tomatoes on crostini

INGREDIENTS

PICKLING LIQUID

• 2 cups white wine vinegar

• 1 cup caster sugar

• 1 tablespoon fennel seeds

• 1 tablespoon coriander seeds

• 1 tablespoon sea salt

• Zest of 1 lemon

• 1 bay leaf

OTHER INGREDIENTS

• 1 kg Australian prawns, peeled, cleaned and chopped into 1 cm pieces

• 1 kg of rock salt

• 1 bunch of thyme

• 1 kg heirloom cherry tomatoes, halved

• 2 long, thin baguettes, halved horizontally

• Olive oil, for brushing

• Baby basil, to serve

DRESSING

• ¼ cup extra virgin olive oil

• 2 tablespoons reserved pickling liquid

METHOD

Prep Time: 25 Mins › Chill Time: 4-5 Hours › Cooking Time: 4-5 Hours

TO MAKE THE PICKLING LIQUID: Combine 3 cups of water, white wine vinegar, sugar, fennel and coriander seeds, sea salt, lemon zest and bay leaf in saucepan and bring to the boil. Simmer for 5 Mins or until sugar has dissolved. Remove from heat and let cool completely.

TO PICKLE: Place prawns in a medium non-reactive bowl and pour over pickling liquid. Transfer to the fridge to pickle overnight or for at least 4-5 hours. Preheat oven to 100�C Place rock salt and thyme on a large baking tray. Top with tomatoes, season with pepper and roast for 3-4 hours. Remove tomatoes and let cool slightly. Drain prawns from pickling liquid, reserving 2 tablespoons.

TO MAKE DRESSING: Whisk ingredients together in a medium bowl. Add prawns and tomatoes. Place halved baguette on a baking tray, brush with olive oil and grill for 2-4 minutes until golden. Top with prawn and tomato mixture and sprinkle with baby basil leaves.

2. Chilled Australian prawn terrine

INGREDIENTS

• 4 leaves of gelatine

• 400 ml thickened cream

• 200 g hot smoked trout

• 600 g cooked peeled Australian prawns

• 2 tablespoons lemon juice

• 3 tablespoons chopped dill

• 3 tablespoons chopped chives

• ½ teaspoon paprika

• Salt and pepper

• 200 ml crème fraîche

• 3 Lebanese cucumbers sliced into ribbons

• 200 g small cooked peeled prawns to serve

• Baby sorrel and fresh horseradish to serve

SORREL SAUCE

• 1 cup baby sorrel leaves

• 1 tablespoon lemon juice

• ¼ cup olive oil

METHOD

Prep Time: 30 Mins › Chill Time: 2 hours

To make the sauce: Place the baby sorrel, lemon juice and olive oil in a food processor and process until finely chopped. Set aside

Place the gelatine leaves into a bowl of cold water and soak for 10 Mins. Heat ¼ of a cup of the thickened cream in a small saucepan over medium heat. Add the softened gelatine and stir until dissolved. Set aside to cool.

Place the smoked trout and prawns into a food processor and process until finely chopped but not smooth. Transfer mixture to a large bowl. Add, lemon, dill, chives, paprika and season with salt and pepper, mix to combine. Whip the remaining cream until soft peaks form, add the gelatine mixture and crème fraîche and combine with the prawn mixture.

Line a loaf tin with glad wrap and place cucumber ribbons overlapping, spoon in the prawn mixture and fold over the cucumber to enclose. Refrigerate for 2 hours or overnight.

To serve, upend the loaf tin onto a serving platter, remove the glad wrap and top with fresh prawns. Drizzle with sorrel sauce and sprinkle with baby sorrel and finely grated horseradish.

3. Salt baked potatoes topped with jalapeño butter and prawns

INGREDIENTS

• 2 medium potatoes, scrubbed clean

• 1 kg rock salt

• 75 g softened butter

• 2 green onions finely chopped

• 2 cloves garlic, crushed

• 4 fresh jalapeños, deseeded and chopped

• ¼ cup coriander leaves, finely chopped

• Juice and zest of one lime

• 24 small peeled Australian prawns

• Crème fraîche to serve

• 1 long red chilli deseeded and finely chopped

• Baby coriander

METHOD

Prep Time: 15 Mins Cooking Time: 1 hour

Preheat oven to 200 ºC . Prick the potatoes with a fork and place on tray lined with rock salt. Bake for 1 hour or until the skin is crisp and the potato is cooked through.

Place the butter, green onion, garlic, jalapeño peppers, coriander, lime juice and zest into a bowl and mix until well combined.

Split the potatoes down the centre and top with prawns, spoon over the butter and return to the oven for 2-3 minutes to warm through. Top with crème fraîche, chilli and baby coriander leaves.

4. Pork belly and prawn pot stickers

INGREDIENTS

• 100 g pork belly, roughly chopped

• 2 tablespoons finely sliced green shallots

• 2 tablespoons finely chopped coriander leaves

• 1 tablespoon finely grated ginger

• 2 teaspoons oyster sauce

• 2 teaspoons light soy

• 2 teaspoons dry sherry/Chinese cooking wine

• 1 teaspoon brown sugar

• ½ teaspoon sesame oil

• 200 g green prawn meat, roughly chopped

• 24 round gow gee pastry wrappers

• Cornflour, for dusting

• 1/3 cup vegetable oil

• Black vinegar and pickled red chilli, to serve

METHOD

Prep Time: 25 Mins › Cooking Time: 25 Mins

Combine pork belly, green shallots, coriander, ginger, oyster sauce, light soy, sherry, brown sugar and sesame oil together in a food processor, and process until finely chopped. Add prawn meat and pulse until just combined.

Wet the edge of a gow gee wrapper with a little water. Place 1 teaspoon of the filling in the centre. Fold wrapper in half then press edges together to seal. Toss heavily in corn flour. Repeat with remaining wrappers and filling.

Heat a little of the oil in a large non-stick frying pan over medium heat. Add 8 dumplings at a time in a single layer, then add ½ cup water. Cover for 5 minutes or until most of the water has evaporated.

Remove the lid and cook for 2-3 minutes until dumplings are crisp and golden and a lace pattern has formed in the pan. Invert carefully onto a plate. Repeat with remaining oil and dumplings. Serve with black vinegar, chilli and chilli sauce.

5. Jerked barbecued jumbo prawns with chilli lime corn

INGREDIENTS

• 6 long red chillies, deseeded

• 1½ tablespoons whole allspice

• 1 teaspoon ground cumin

• 1 teaspoon ground nutmeg

• 1 red onion, peeled and diced

• 6 cloves garlic, chopped

• 1 tablespoon grated ginger

• ¼ cup vegetable oil

• ¼ cup white vinegar

• ¼ cup dark rum

• 2 ½ tablespoons fresh lime

• 1 tablespoon caster sugar

• 16 extra large Australian prawns, peeled with head and tails intact

CHILLI LIME BUTTER

• 4 cobs corn

• 50 g butter

• 1 long red chilli, deseeded and finely chopped

• 1 tablespoon lime zest

• Sea salt and freshly cracked black pepper

• Baby salad leaves to serve

METHOD

Prep Time: 25 Mins › Chill Time: 1 Hour › Cooking Time: 15 Mins

Place the chilli, allspice, cumin, nutmeg, onion, garlic, ginger in a blender and process until finely chopped.

Add the oil, vinegar, rum, lime and sugar and process until combined.

Place prawns in a bowl pour over jerk seasoning and refrigerate for 1 hour.

Place corn on the BBQ or char grill and cook on high, turning for 10 minutes or until charred and cooked.

Place butter, chilli and lime in a bowl, season with salt and pepper. Mix until well combined and brush over the corn while still hot. Keep warm.

Thread prawns onto metal skewers and grill for 4-5 minutes each side or until just cooked. Serve with chilli lime corn and fresh salad leaves.

Garlic prawn pasta

INGREDIENTS

• 24 medium green Australian prawns

• 400g spaghetti

• 80g butter

• 2 tablespoons olive oil

• 4 cloves garlic, sliced

• 2 teaspoons dried chilli flakes

• 1 lemon, zested

• 2 tablespoons lemon juice

• ¼ cup flat-leaf parsley leaves, chopped

• Sea salt and cracked black pepper

METHOD

Prep Time: 10 Mins › Cooking Time: 10 Mins › Serves: 4 Peel the prawns and cut them in half lengthways. Cook the pasta in a large saucepan of boiling salted water for 8‐- 10 minutes or until al dente. Drain reserving ¼ cup pasta water and keep warm. Heat the butter and oil in a large frying pan over medium heat. Add the garlic, chilli and lemon zest. Cook, stirring for 2 minutes or until golden. Add the prawns and cook, stirring, for 2 -‐3 minutes or until the prawns are tender. Add the pasta, lemon juice, parsley and reserved pasta water. Season with sea salt and freshly cracked black pepper and toss to combine.

Sweet and Sour Prawns with Star Anise and Maple

INGREDIENTS

• 2 tablespoons sunflower or vegetable oil

• 3 garlic cloves, sliced

• 4cm piece ginger, sliced

• 2 star anise

• 1 cinnamon quill

• 500g Australian prawns, peeled, tails intact

• 3 blood oranges, 2 juiced, 1 sliced

• ¼ cup fish sauce

• 150ml maple syrup

• 2 tablespoons rice wine vinegar

• 2 teaspoons cornflour

• Shredded spring onion and red vein sorrel to garnish

METHOD

Prep Time: 10 Mins › Cooking Time: 10 Mins Serves: 4

Heat the oil in a deep frypan over medium-high heat. Add the garlic, ginger, star anise and cinnamon and cook for 1 minute until fragrant. Add the prawns and cook for a further minute then add the orange juice and slices, fish sauce and maple. Combine the vinegar and cornflour then add to the pan. Stir to combine then bring to a simmer and cook for 2-3 minutes until thickened and prawns are cooked through. Serve topped with spring onion and red vein sorrel.

Iced Vovo coconut prawns with a raspberry chilli jam.

Two classic Aussie icons combine in this unique recipe. Tastes amazing, tastes like Australia.

INGREDIENTS

• 125g plain flour, plus extra for dusting

• 1½ teaspoons baking powder

• Sea salt and freshly cracked black pepper

• 1 medium egg, beaten

• 150ml ice cold water

• 1 cup panko breadcrumbs

• 1 cup unsweetened desiccated coconut

• 1 kilo large green Australian prawns, peeled and deveined with tails intact

• Vegetable oil for deep frying

• Sour cream to serve

RASPBERRY CHILLI JAM

• 250 grams raspberries

• 3 long red chillies, stem and seeds removed, roughly chopped

• 1 garlic clove

• 3 tbsp red wine vinegar

• 2 cm piece ginger, skin removed and chopped

• The zest and juice of two limes

• 2 tablespoons soft brown sugar

• Pinch ground allspice

• ½ teaspoon sea salt

METHOD

Prep Time: 30 Mins › Cooking Time: 30 Mins › Serves: 4

To make the chilli jam: Place the raspberries, chillies, garlic, red wine vinegar, ginger, lime juice and zest, brown sugar, allspice and salt into a food processor and process until smooth.

Pour into a saucepan and bring to the boil. Reduce to a simmer and cook gently over low heat for 5 minutes or until thick and glossy. Set aside to cool.

Sift the flour, baking powder and salt into a bowl. Make a well in the centre and add the egg. Gradually whisk in the cold water to make a smooth batter.

Place the breadcrumbs and coconut in a bowl, season with salt and pepper and toss to combine. Dust each prawn in extra flour, shaking off any excess. Dip the prawns into the batter allowing any excess batter drip back into the bowl. Roll the prawn in the coconut crumbs, pressing down so the mixture sticks. repeat with remaining prawns.

Heat oil in a large saucepan to 180ºC. Fry prawns in batches for 1-2 minutes or until golden and allow to drain on a paper towel. Serve with raspberry chilli jam and sour cream.

Prawn and Zucchini Fritters

INGREDIENTS

• 3 medium zucchinis coarsely grated (500g)

• 1 teaspoon fine salt

• 3 eggs

• ¾ cup almond flour

• ½ red onion, chopped

• 12 large cooked Australian prawns, peeled and deveined, chopped, plus 8 extra prawns as toppers.

• ¼ cup chopped dill, plus extra to serve

• ¼ cup chopped basil, plus extra to serve

• Salt and cracked black pepper

• ¼ cup vegetable oil

• Thick yoghurt, extra herbs and lemon wedges to serve

METHOD

Prep Time: 20 Mins › Cooking Time: 5 Mins › Serves: 4

For the fritters, place the zucchini in the middle of a clean cloth then wring out any excess liquid and discard. Combine the grated zucchini with salt, eggs, flour, onion, chopped prawns, herbs, salt and pepper.

Heat a large non-stick frying pan over medium-low heat and spoon in a heaped ¼ cup of zucchini prawn mixture for each fritter, flatten into even rounds with the back of a spoon. Cook on each side for 2-3 minutes until golden. Repeat with oil and remaining mixture, spacing fritters evenly apart in the pan.

Serve fritters with yoghurt, the whole prawns, extra herbs and lemon.

Honey and sesame snap prawn skewers with green mango salad

INGREDIENTS

• 16 large green Australian prawns, peeled, tails on

• 16 bamboo skewers, soaked in warm water

• 1/2 cup sesame seeds

• ½ cup panko breadcrumbs

• 1 teaspoon salt flakes

• 2 egg whites, beaten

• Vegetable oil for deep frying

• ½ cup honey

• 2 tablespoons rice wine vinegar

GREEN MANGO SALAD

• 2 green mangoes, peeled, julienned

• 1 red shallot (or half a red onion), finely sliced

• 2 sprigs each mint & Vietnamese mint, leaves picked, roughly torn

• 1 long red chilli, de-seeded, sliced lengthways

• 1 ½ tablespoons fish sauce

• 1 ½ tablespoons rice wine vinegar

• ½ tablespoon castor sugar

• 1 lime, halved

METHOD

Prep Time: 10 Mins › Cooking Time: 20 Mins › Serves: 4

Combine the sesame seeds and panko in a small shallow tray with the salt. Skewer the prawns then brush with egg white and toss in the sesame mixture. Repeat with remaining prawns. Note, if you’re using long skewers, you will need to trim them.

Half-fill a wok with oil and heat to 180ºC . In batches, fry the coated prawns then drain on a wire rack set over a tray. For the honey sauce, combine the honey and vinegar.

For the salad place green mango, onion, herbs and chilli in a large bowl. Mix fish sauce, vinegar, sugar and juice from half a lime until the sugar has dissolved then pour over the salad ingredients.

Serve prawn skewers with a drizzle of honey sauce, salad and lime.

1.Tomato chilli dipping sauce

INGREDIENTS

• 6 cloves garlic, roughly chopped

• 2 long red chilli deseeded and roughly chopped

• ½ brown onion, roughly chopped

• 1 tablespoon chilli powder

• 2 teaspoons brown sugar

• 1 teaspoon smoked paprika

• 2 tablespoons olive oil

• 2 tablespoons unsalted butter

• 1 x 400 g can crushed tomatoes

• 1 tablespoon lemon juice

• Salt and freshly ground black pepper

METHOD

Prep Time: 10 Mins ›

Cooking Time: 20 Mins › Makes: 1 ½ cups

Place the garlic, chilli, onion, chilli powder, sugar and paprika in a small food processor and process until finely chopped. Heat oil and butter in a saucepan over medium heat. Add onion mixture and cook for 5-6 minutes stirring occasionally until tender. Add the chopped tomatoes and cook for another 5-10 minutes or until thickened. Add lemon and season with salt and pepper. Allow to cool.

2.Roasted garlic and horseradish mayonnaise dipping sauce

INGREDIENTS

• 10 garlic cloves

• 1 tablespoon olive oil

• 3 tablespoons fresh horseradish

• ¾ cup mayonnaise

• 2 teaspoons lemon juice

• ¼ teaspoon sea salt

METHOD

Prep Time: 5 Mins › Cooking Time: 20 Mins › Makes: 1 cup Place garlic in tin foil and drizzle with olive oil. Wrap to enclose and roast for 20 minutes or until golden. Allow to cool. Place the garlic and remaining ingredients in a small food processor and process until smooth.

3.Yoghurt, chilli and coriander dipping sauce

INGREDIENTS

• 1 cup plain yogurt

• ¾ cup roughly chopped coriander

• 1 tablespoon fresh lime juice

• 2 small green chilies, deseeded and finely diced

• Salt and pepper

METHOD

Prep Time: 5 Mins › Makes: 1 ½ cups

Place all the ingredients in a bowl and mix to combine. Sprinkle baby mint on top to serve.

Bloody mary mayo

INGREDIENTS

• 2 kilos cooked whole Australian prawns

• 2 cups whole egg mayonnaise

• 3 tablespoons tomato juice

• 2 teaspoons Tabasco sauce

• 1 teaspoon Worcestershire sauce

• Fresh lemon and celery salt to serve

METHOD

Prep Time: 5 Mins › Makes: 2 cups

Place the mayonnaise, tomato juice, Tabasco and Worcestershire sauce in a bowl and mix to combine.

Serve with fresh cooked Australian prawns, lemons and celery salt.

A bucket of Australian prawns with Texas green chilli mayonnaise

INGREDIENTS

• 24 large cooked Australian Prawns

GREEN CHILLI MAYO

• 2 long green chillies

• 1 tablespoon peeled & chopped ginger

• 2 cloves garlic, roughly chopped

• 1 tablespoon brown sugar

• Zest & juice of one lime

• 1 cup coriander leaves

• 1 tablespoon soy sauce

• 1 cup mayonnaise

METHOD

Prep Time: 5 Mins

› Cooking Time: 10 Mins

To make the mayonnaise: Heat a small fry pan over high heat and cook chillies turning for 5-10 minutes or until charred, discard the stalks and roughly chop.

Place chillies, ginger, garlic, sugar, lime zest and juice, coriander and soy into the bowl of a small food processor and process for 1-2 minutes or until finely chopped.

Stir through mayonnaise and serve with buckets of prawns on ice.

INGREDIENTS

• 1 cup basil leaves

• 2 cups kale leaves

• 2 cups watercress sprigs

• ½ cup blanched almonds

• ¼ cup pine nuts, toasted

• 1 clove garlic, crushed

• 1 tablespoon finely grated lemon rind

• ½ cup finely grated parmesan

• ¼ cup olive oil

• 2 tablespoons lemon juice

• ½ cup water

• Sea salt and cracked black pepper

METHOD

Prep Time: 5 Mins Makes: 2 cups

Place all the ingredients into a small food processor and process to a rough paste.

INGREDIENTS

• 2 cloves of garlic, crushed

• 1 cup whole egg mayonnaise

• 2 teaspoons harissa paste

• 2 teaspoons lemon juice

• 2 tablespoons finely chopped preserved lemon + extra to serve

• Pinch of paprika to serve

3.

INGREDIENTS

• ¼ cup rice wine vinegar

• ¼ cup fish sauce

• 3-4 limes, juiced

• 1 clove garlic, minced

• 2 tablespoons grated carrot

• 2 tablespoons sugar

• Pinch of red pepper flakes

METHOD

Prep Time: 5 Mins Makes: 1 cup

Place all ingredients into a bowl and mix to combine. Serve topped with extra preserved lemon and a pinch of paprika.

METHOD

Prep Time: 5 Mins Makes: 1 cup

Place all the ingredients into a bowl and mix to combine.

Around-the-world in 5 prawn sandwiches

American popcorn prawn po’boy

INGREDIENTS

• 250 ml (1 cup) buttermilk

• 1 tablespoon tabasco sauce

• 450 g small cleaned prawns (15 gm each) 5 prawns per sandwich

• 180 g (1 cup) coarse polenta

• 80 g (½ cup) plain flour

• 6 soft white baguette rolls, cut lengthways

• Vegetable oil, for deep-frying

• 2 cups, shredded iceberg lettuce

• ½ white onion, thinly sliced

• Lemon wedges and coriander to serve

REMOULADE

• ¼ cup each sour cream and mayonnaise

• 2 tablespoons dill pickle, finely chopped

• 1 tablespoon tabasco, or to taste

• 1 teaspoon dijon mustard

• 1 teaspoon lemon juice, or to taste

• 1 garlic clove, crushed

• ½ teaspoon smoked paprika

METHOD

Prep Time: 15 Mins › Chill Time: 30 Mins › Cooking Time: 15 Mins Serves: 6

Combine buttermilk and tabasco in a bowl, add prawns, stir to coat, cover and refrigerate to marinate (30 minutes).

For remoulade, combine ingredients in a small bowl, season to taste and refrigerate until required.

Combine polenta and flour in a bowl, season to taste. Place buns on a tray and transfer to oven to warm through (5 minutes).

Heat oil in a deep-sided saucepan over medium-heat or in a deep-fryer to 180ºC. Drain prawns from buttermilk mixture (discard), shaking off excess, dip in polenta mix, shake off excess then fry in batches until golden and crisp and cooked through (1½ -2 minutes). Transfer to a plate lined with kitchen paper. Repeat with remaining prawns and season to taste.

Spread rolls with remoulade, top with iceberg, white onion and prawns. Serve with fresh coriander and lemon if desired.

Vietnamese banh mi prawn sandwich

INGREDIENTS

• 125 ml (1/2 cup) rice vinegar

• 40 g caster sugar

• 1 large carrot, cut into julienne

• 1 baguette cut into 4

• 16 cooked peeled medium prawns, halved

• 1 Lebanese cucumber, sliced

• Coriander sprigs, garlic chives and mint leaves, to serve

• Sliced birds-eye chilli & crushed peanuts, to serve

LIME-CHILLI MAYO

• 200 g good quality mayonnaise

• Juice of 1 lime, or to taste

• 1 tablespoon fish sauce

• 1 garlic clove, finely chopped

• 1 birds-eye chilli, finely chopped

METHOD

Prep Time: 10 Mins › Chill Time: 2 Hours › Serves: 4

Stir vinegar, sugar and 75ml warm water in a saucepan over medium heat, stir until sugar dissolves, add carrot, remove from heat and allow to cool. Cover and refrigerate to pickle (at least 2 hours / up to a week).

To make lime-chilli mayo: place ingredients in a bowl and stir to combine, season to taste and refrigerate until required.

To serve, spread baguettes with lime-chilli mayo and top with prawns, cucumber, drained pickled carrot, herbs, chilli to taste and crushed peanuts.

English prawn club sandwich

INGREDIENTS

• 150 g good quality mayonnaise

• ½ teaspoon smoked paprika

• Finely grated rind and juice of ½ lemon

• 1 tablespoon olive oil

• 8 bacon rashers, rind removed

• 12 medium green prawns, peeled and cleaned

• 12 slices wholemeal and white bread

• 2 ripe tomatoes, sliced

• 6 baby cos leaves, shredded

• Potato crisps, to serve

METHOD

Prep Time: 10 Mins › Cooking Time: 10 Mins › Serves: 4

Stir mayonnaise, paprika, lemon rind and juice in a bowl to combine and season to taste.

Heat oil in a frying pan over medium-high heat, add bacon and fry, turning occasionally, until browned and crisp (1-2 minutes), transfer to a tray lined with paper towels. Add prawns to the pan and fry, turning occasionally until cooked through (2-3 minutes).

Spread 8 slices of bread with mayonnaise. Arrange prawns over 4 slices, season to taste, then top with a second slice of bread. Arrange bacon, tomato and lettuce on top, season to taste and sandwich with remaining bread. Secure with toothpicks, cut each sandwich in half and serve with chips.

Mexican crispy prawn burgers

INGREDIENTS

• 1 avocado

• 1 tablespoon lime juice

• 16 medium green Australian prawns

• Olive oil for brushing

• 4 brioche buns, halved and toasted

• ½ cup sour cream

• Hot sauce and corn chips to serve

PICO DE GALLO

• ¾ cup olive oil

• 3 green jalapeño, diced

• 2 spring onion, white part finely chopped

• 2 garlic cloves finely chopped

• 1 teaspoon white wine vinegar

• ¼ teaspoon each ground coriander, ground cumin

• 2 vine ripened tomatoes, seeds removed, diced

METHOD

Prep Time: 10 Mins Cooking Time: 10 Mins › Serves: 4

For pico de gallo: Place oil, jalapeño, spring onion, garlic, vinegar, spices and tomato in a bowl, season with salt and pepper and toss to combine.

Place avocado and lime juice in a bowl, season with salt and pepper and mash with a fork.

Heat chargrill or BBQ over medium high heat. Brush prawns with oil and chargrill 2-3 min each side or until cooked through.

Spread bottom half of buns with sour cream and avocado.

Top with prawns and spoon over pico de gallo. Sandwich with remaining bread tops and serve with hot sauce and corn chips.

French open grilled prawn mornay sandwiches with pickled cucumber and dill

INGREDIENTS

• 16 cooked Australian prawns, peeled

• 1 sourdough loaf, cut into thick slices

BÉCHAMEL SAUCE

• 50g butter

• ¼ cup flour

• 1 ½ cups milk

• 1 tablespoon dijon

• 1 cup gruyere cheese

QUICK CUCUMBER PICKLE

• ½ cup white vinegar

• ¼ cup sugar

• 1 teaspoon salt

• 1 lebanese cucumber, cut into ribbons

• 1 tablespoon dill frond

METHOD

Prep Time: 15 Mins › Cooking Time: 10 Mins › Makes: 4 Sandwiches

For quick cucumber pickle: place vinegar, sugar and salt in a bowl and stir until sugar dissolves, pour over cucumber ribbons and stir through dill.

To make béchamel: melt butter in a saucepan over medium heat, add flour and stir for 1min. Slowly add milk, whisking until smooth. Cook, stirring until thickened. Add dijon and gruyere and stir until melted. Season to taste. Heat oven grill to high.

Spread each slice of sourdough with béchamel and place under grill until golden and bubbly. Top with prawns, pickled cucumber and dill and serve.

1.Rolled turkey breast with prawn mousse filling and creamy brandy (eggnog) tarragon sauce

INGREDIENTS

• 200 g turkey mince

• 250 g green Australian prawn meat, roughly chopped

• 2 egg whites

• 100 ml thickened cream

• Tablespoon each of finely chopped tarragon and parsley, plus sprigs to serve

• Sea salt and freshly ground black pepper

• 1x 2 kg turkey breast, trimmed (skin on)

• 1 cup white wine

• 2 cups chicken stock

• 2 tablespoons of brandy

• ½ cup runny cream

• Roast potatoes to serve

*Muslin and butchers string to wrap turkey breast

METHOD

Prep Time: 25 Mins › Chill Time: 30 Mins › Cooking Time: 1 hour 15 Mins

Preheat oven to 200ºC. Place turkey mince, prawn meat, egg whites, thickened cream, half the tarragon and parsley into a bowl, season with salt and pepper and mix to combine. Refrigerate for 30 minutes.

Spread stuffing on inside of turkey breast and roll to enclose, tie with butchers string and wrap in muslin securing the ends with string.

Place in roasting pan skin side down and add ½ the wine and chicken stock. Roast for 30 minutes. Remove muslin, turn breast to skin side up. Drizzle with oil, salt and tarragon sprigs. Add remaining wine and chicken stock and roast for another 30 minutes.

Remove turkey from pan and rest in a warm place. Place pan juices in a saucepan with brandy, cook for 2 minutes and add cream then simmer for 4-5 minutes or until thickened. Add remaining chopped herbs and serve with turkey breast and roast potatoes.

2.Prawn cocktail sandwich

INGREDIENTS

• 1 ½ cups mayonnaise

• ½ cup crème fraiche

• 1 teaspoon tabasco

• 2 tablespoons tomato ketchup

• 2 teaspoons lemon juice

• 1 garlic clove, finely grated

• 16 cooked prawns, peeled and coarsely chopped

• 1 tablespoon finely chopped chives

• 12 small brioche rolls, halved

• 1 avocado, thinly sliced

• 1 baby cos, shredded

METHOD

Prep Time: 10 Mins › Serves: 4

Combine mayonnaise, crème fraîche, Tabasco, tomato ketchup, lemon juice and garlic in a bowl and mix well to combine, season to taste. Add prawns and chives, toss to lightly coat.

Place bottom half of rolls out on a work surface, cut side up. Top with avocado, lettuce, and prawn mixture, sandwich with the top halves and serve.

3.Prawns wrapped in prosciutto, skewered and grilled, served with lemon and aioli

INGREDIENTS

• 24 peeled green prawns, cleaned and tails intact

• Finely grated rind of ½ lemon

• 8 thin slices of prosciutto

• Olive oil, for drizzling

• Wild rocket, lemon wedges and aioli to serve

METHOD

Prep Time: 10 Mins › Cooking Time: 5 Mins › Serves: 4 as a snack

Preheat a barbecue to medium-high. Season prawns to taste and scatter with a little lemon rind, then wrap each prawn in a piece of prosciutto (you’ll need about a third of a slice depending on the size of your prosciutto).

Thread one prawn onto each skewer, drizzle with a little oil then grill, turning occasionally, until cooked through (2-3 minutes).

Serve hot, with rocket, lemon wedges and aioli.

4.Asparagus and baby prawn salad with quail eggs and parmesan wafer crostini

INGREDIENTS

• 12 thin slices of baguette

• Olive oil for brushing

• 1 cup finely grated parmesan

• Sea salt and freshly ground black pepper

• 8 quail eggs or 4 regular eggs

• 2 cups watercress sprigs

• 2 bunches asparagus, blanched

• 24 small cooked Australian prawns peeled and deveined

HERB DRESSING

• 2 tablespoons chopped chives

• 2 tablespoons chopped parsley

• 2 tablespoons chopped mint

• ¼ cup olive oil

• 2 tablespoons white wine vinegar

• 1 tablespoon greek yoghurt

METHOD

Prep time: 15 Mins › Cooking Time: 7-8 Mins › Serves: 4

To make the herb dressing: place chives, parsley, mint, oil, vinegar and yoghurt in a bowl and mix to combine.

Preheat oven to 200ºC.

Brush baguette slices with olive oil and press into parmesan, season with salt and pepper. Bake for 5 min or until golden and crisp.

Place quail eggs in boiling water for 2 ½ minutes, remove and place in iced water. Peel and return to iced water until completely cooled.

Arrange watercress on a large platter top with asparagus, quail eggs, prawns and crostini. Drizzle with dressing to serve.

Grilled jumbo prawns butterflied with a champagne beurre blanc

Time to open the good champagne.

This is a perfect anniversary or Valentines Day recipe

INGREDIENTS

• 12 extra large green Australian prawns, butterflied

• Olive oil for brushing

• Sea salt

• Watercress and micro parsley to serve

BEURRE BLANC

• 2 eschalots, finely diced

• ½ cup champagne

• ¼ cup white wine vinegar

• 200 g butter, cubed

• Lemon juice to taste

METHOD

Prep Time: 10 Mins › Cooking Time: 15 Mins › Serves: 2

To make beurre blanc, combine eschalots, champagne and vinegar in small saucepan and simmer for 5 minutes or until reduced to approximately 2 tablespoons of liquid. Strain, reserving liquid. Return liquid to pan over low heat and add one cube of butter at a time whisking until all butter has been added. Add lemon for taste. Keep warm.

Brush butterflied prawns with olive oil, season with salt and place under hot grill for 3-4 minutes or until cooked through.

Serve with beurre blanc, watercress and micro parsley.

Sicilian Prawns On Soft Polenta

INGREDIENTS

• ¼ cup olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, finely chopped

• 3 baby fennel, thinly sliced, fronds reserved

• 1 punnet cherry tomatoes, halved

• 1 cup white wine

• ½ cup cream

• 24 cooked Australian prawns, peeled and deveined, tails intact

• 1 tablespoon finely grated lemon zest

• ¼ cup parsley leaves, finely chopped

• 2 tablespoons lemon juice

• Fresh chervil and lemon to serve

SOFT POLENTA

• 2 cups milk

• 1 bay leaf

• 2 teaspoons sea salt

• 1 cup instant polenta

• 50 g butter

• ½ cup finely grated parmesan + extra to serve

METHOD

Prep Time: 30 Mins › Cooking Time: 15 Mins › Serves: 4

To make the soft polenta: place the milk, bay leaf and salt in a saucepan and bring to a simmer. Add the polenta in a steady stream and whisk until smooth. Continue to cook whisking occasionally for 2-3 minutes or until thick and smooth.

Add butter and parmesan and whisk to combine. Set aside, keep warm.

Heat oil in a large frypan over medium-high heat, add onions, garlic, and half the fennel, cook stirring for 3-4 minutes or until tender and lightly golden.

Add the tomatoes, wine and cream.

Cook for another 4-5 minutes or until the sauce is reduced and thickened.

Add prawns, lemon zest, and parsley, season with salt and pepper and cook for another 2 minutes or until prawns are warmed through.

Place the remaining fennel in a bowl with lemon juice and toss to coat.

Spoon the soft polenta into serving bowls and top with the prawns, spooning over extra sauce.

Top with chervil and serve with fresh fennel and lemon.

Sizzling prawn fajitas with chipotle hot sauce and tequila mayonnaise

INGREDIENTS

• 24 green Australian prawns, peeled and deveined

• 1 tablespoon sweet smoked paprika

• 2 tablespoons chipotle in adobe

• 2 tablespoons vegetable oil

• 1 small red onion, sliced

• 1 yellow capsicum, sliced

• 2 cloves garlic sliced

• Corn tortillas chipotle hot sauce and fresh lime to serve

TOMATO SALSA

• 1 250 g punnet mixed cherry tomatoes, halved

• ¼ cup coriander leaves chopped

• 1 tablespoon lime juice

• 1 long red chilli finely chopped

• 2 spring onions sliced

TEQUILA MAYONNAISE

• 2 tablespoons tequila

• ½ cup mayonnaise

METHOD

Prep Time: 15 Mins › Chill Time: 30 Mins › Cooking Time: 10 Mins : 4

To make mayonnaise: combine the tequila and mayonnaise, set aside.

To make the tomato salsa: place the tomatoes, coriander, lime, chilli and spring onions in a bowl season with salt and mix to combine.

Place prawns, paprika, chipotle and oil in a bowl and mix to coat. Refrigerate for 30 minutes.

Heat cast iron hot plate over high heat. Add onion and capsicum, cook 2 min. Add garlic and cook for another minute. Add prawns, cook 2-3 minutes or until cooked through. Sprinkle with fresh chilli, coriander and spring onion and serve with grilled corn tortillas, hot sauce, lime and tomato salsa.

Prawn brown rice poke bowl

INGREDIENTS

• 16 peeled cooked Australian prawns

• 200 g thinly shaved white cabbage

• 200 g thinly sliced pineapple

• 4 baby cucumbers, thinly sliced lengthways

• 2/3 cup coriander sprigs

• Warm brown rice, to serve

• Thinly sliced long green chilli, toasted coconut flakes and lime wedges, to serve

COCONUT-GREEN CHILLI DRESSING

• 80 ml coconut milk

• 2 tablespoons vegetable oil

• 2 teaspoons rice vinegar

• 2 teaspoons finely grated ginger

• 1 teaspoon soy sauce

• Juice of 1 lime

• ½ long green chilli, thinly sliced, plus extra to serve

• ½ garlic clove, finely grated

METHOD

Prep Time: 20 Mins › Serves: 4

For coconut-green chilli dressing , shake ingredients in a jar to combine and season to taste.

For poke bowl, combine prawns, cabbage, pineapple, cucumber and coriander in a bowl, drizzle with dressing to taste and toss lightly to combine. Divide warm rice among serving bowls, top with prawn mixture, drizzle with extra dressing to taste, scatter with chilli and coconut flakes and serve with lime wedges.

Australian prawns with vodka & lemon or vodka & pink grapefruit granita

INGREDIENTS

• 24 large cooked Australian Prawns

VODKA & LEMON GRANITA

• 2 ½ cups water

• ¾ cup caster sugar

• 1 tablespoon finely grated lemon rind ¾ cup lemon juice

• 2 tablespoons vodka

VODKA & GRAPEFRUIT GRANITA

• 2 cups water

• ¾ cup caster sugar

• 1 ¼ cup pink grapefruit juice

• 2 tablespoons vodka

METHOD

Prep Time: 20 Mins › Chill Time: 5 hours

To make the vodka & lemon granita: Place water, sugar in a small saucepan over a medium heat & stir until the sugar has dissolved. Set aside to cool completely. Stir in the lemon rind, lemon juice & vodka. Place in a shallow metal container. Freeze for 4-5 hours or until completely set. Rake with a fork. Serve on a small plate with prawns or place granita in the base of a martini glass and place prawns on top as an entree.

To make vodka & grapefruit granita: Use the same method as above but replace lemon juice & rind with pink grapefruit juice. Peel and devein prawns, leaving tails intact and serve with granita.

Grilled Pineapple Prawns With Green Chilli Salsa Verde

INGREDIENTS

• 24 large green Australian prawns, peeled with heads intact

• 1 small pineapple, halved and sliced

• Baby coriander and fresh lime to serve

PINEAPPLE AND RUM MARINADE

• 460g chopped fresh ripe yellow pineapple

• 100ml dark rum

• 2 tablespoons lime juice

• 4 garlic cloves, crushed

• 2 teaspoons coriander seeds

• 2 teaspoons sea salt flakes

• 55g caster sugar

GREEN CHILLI SALSA

• 4 green chillies, deseeded and finely chopped

• ½ cup coriander leaves, finely chopped

• ½ cup mint leaves, finely chopped

• 2 tablespoons chopped chives

• 1 clove garlic chopped

• ½ cup olive oil

• 2 tablespoons lime juice

METHOD

Prep time: 25 min › Chill time: 30 mins › Cook time: 15 mins › Serves 4

To make the pineapple and rum marinade: Place the chopped pineapple, rum, lime juice, crushed garlic, coriander seeds, salt and sugar in a food processor and process until finely chopped. Set aside.

To make the green chilli salsa: Place the chilli, coriander, mint, chives, garlic, olive oil and lime juice in a bowl and mix to combine. Set aside.

Thread the prawns onto metal skewers and place on a baking tray lined with baking paper.

Brush generously with the marinade. Refrigerate for 30 minutes.

Place the remaining marinade in a small saucepan over medium heat and cook, stirring, for 10 minutes or until reduced and sticky. Set aside.

Preheat a barbecue or chargrill pan over high heat. Cook the prawns for 4-5 minutes each side or until charred and cooked through. Set aside and keep warm. Cook the pineapple slices for 1- 2 minutes each side or until charred and caramelised. Serve with the prawns, pineapple sauce, jalapeño salsa, baby coriander and fresh lime.

Coconut turmeric pancakes with prawns

INGREDIENTS

• 1 large green mango, shredded

• 1 cup (loosely packed) coriander

• 1 cup (loosely packed) mint

• 2 spring onions, thinly sliced

• 1 tablespoon lime juice

• 1 tablespoon fish sauce

• 24 small cooked prawns, peeled

• 2 small red chilli, sliced

• 60 ml vegetable oil

• 2 tablespoons chilli jam

• ¼ cup fried shallots

• ¼ cup roasted peanuts, crushed

• Lime wedges, to serve

COCONUT BATTER

• 220 g rice flour

• 2 tablespoons cornflour

• 2 teaspoons ground turmeric

• 1 teaspoon sea salt

• 400 ml coconut milk

METHOD

Prep Time: 35 Mins › Rest Time: 1 Hour Cooking Time: 25 Mins › Makes: 6 Pancakes

Combine mango, coriander, mint, spring onion, lime juice, fish sauce, prawns and chilli in a bowl, toss to combine and set aside.

For coconut batter: Combine rice flour, cornflour, turmeric and salt in a bowl, then whisk in coconut milk and 350ml water. Set aside to rest (1 hour). Thin with a little water if necessary.

Heat 20 ml oil in a large frying pan over high heat, pour a ladleful of batter to make pancakes about 20cm in diameter. Cook until golden (3-4 minutes), then flip carefully with a spatula and cook until golden (1-2 minutes), then slide onto a serving plate and keep warm. Repeat with remaining oil, batter and filling, wiping pan with absorbent paper between batches.

Spread pancakes with a little chilli jam, top with mango prawn salad, scatter with shallots and peanuts and serve with fresh lime.

Lime and lemongrass BBQ prawn skewers

INGREDIENTS

• 24 extra large green Australian prawns

• 2 stalks lemongrass, white part only, finely chopped

• 2 long green chillies, finely chopped, plus extra for rice

• 1 teaspoon finely grated ginger

• 1 teaspoon sugar

• 1 tablespoon fish sauce

• 2 tablespoons vegetable oil

• 2 cups jasmine rice

• ¼ cup coconut cream

• ½ teaspoon table salt

• Fresh coconut, lime, cucumber and mint to serve

METHOD

Prep Time: 10 Mins › Chill Time: 1 Hour › Cooking Time: 30 Mins › Serves: 4

Place the lemongrass, chillies, ginger, sugar and fish sauce in a small food processor and process to a rough paste.

Place lemongrass paste and vegetable oil in a large bowl and combine.

Peel the prawns leaving the tails on.

Add prawns and toss to coat.

Thread onto skewers lengthways.

Cover and refrigerate for 1 hour to infuse flavours.

Rinse rice thoroughly under cold water and place in a medium saucepan with 2½ cups of water.

Bring to the boil and cook uncovered for 8‐- 10 minutes or until tunnels appear. Reduce heat to low and cook covered for another 5 minutes. Remove from heat and stir through coconut cream, salt and extra chilli.

Allow to stand for 5 minutes, covered.

Preheat a chargrill or barbeque and cook prawns for 1 - 2 minutes each side or until just cooked through. Serve with fresh coconut, cucumber, mint and lime.

Sugarcane prawns

INGREDIENTS

• 2 Asian shallots, finely chopped

• 2 garlic cloves, crushed

• 1 lemongrass stalk, white part only, finely chopped

• 600 gm green Australian prawn meat

• 1 tablespoon light palm sugar

• 1 egg white

1 tablespoon Vietnamese fish sauce

• 1 teaspoon cornflour

• 2 sugarcane pieces split into to 10 sticks *(See note)

• Vegetable oil for brushing

• Coriander and Vietnamese mint to serve

• Butter lettuce leaves and fresh lime to serve

LIME DIPPING SAUCE

• 3 tablespoons lime juice

• 1½ tablespoons Vietnamese fish sauce

• 2 tablespoons water

• 1 tablespoon light palm sugar

• 1 garlic clove, finely chopped

• 1 red chilli, finely chopped (or to taste)

METHOD

Prep Time: 20 Mins › Chill Time: 30 Mins › Cooking Time: 20 Mins

› Serves: 10 as a snack

Process shallots, garlic and lemon grass in a food processor until finely chopped. Add prawn meat, palm sugar, egg white, fish sauce and cornflour and process until combined (do not overwork).

With wet hands, divide the mixture evenly into 10 and wrap around the sugar cane to form a cylinder about 4cm long. Place on a tray, repeat with remaining mix and sugar cane, cover and refrigerate to set (30 minutes - 1 hour).

For lime dipping sauce, combine ingredients in a small bowl, whisk to combine, until sugar dissolves and refrigerate until required. Heat large pan over medium high heat, brush sugar cane prawns with oil, fry turning occasionally until cooked through (8-10 minutes). Serve hot with butter lettuce leaves for wrapping, herbs, dipping sauce and fresh lime.

Note: to prepare sugar cane, carefully split sugar cane with a sharp heavy knife into approximately 1cm thick x 12cm long pieces. If unavailable substitute with lemon grass or tinned sugar cane from Asian grocers.

Yakitori prawns with sesame coated avocado, pickled ginger and sesame dressing

INGREDIENTS

• 1 ½ tablespoons rice wine vinegar

• 1 extra teaspoon sesame seeds

• 12 medium green prawns, peeled tails intact

• 1 avocado, peeled and quartered

• ¼ cup roasted white sesame seeds

• 3 green shallots, julienned

• 4 small radishes, cleaned and thinly sliced

• 100 g pickled ginger, drained

• 1 cup baby coriander leaves or baby sorrel leaves

YAKITORI MARINADE

• 2 tablespoons light soy

• 2 tablespoons mirin

• 3 tablespoons brown sugar

• 2 tablespoons vegetable oil

• 2 teaspoons sesame oil

• 2 teaspoons finely grated ginger

METHOD

Prep Time: 20 Mins › Chill Time: 30 Mins › Cooking Time: 15 Mins Serves: 4

To make marinade: place the soy, mirin, brown sugar, vegetable oil, sesame oil and ginger in a bowl and mix to combine. Divide marinade in half. Add prawns to one half and refrigerate for 30 minutes. Add rice wine vinegar and sesame seeds to the remaining marinade to make sesame dressing and set aside.

Thread prawns onto skewers. Heat a bbq or grill pan over high heat. Cook skewers in batches for 2-3 minutes each side or until just cooked.

Coat each quarter of avocado in sesame seeds. Place shallots, radish, ginger and baby herbs in a bowl and toss to combine. Serve skewers with sesame avocado, radish salad and sesame dressing.

Australian Prawn Paella

INGREDIENTS

MARINADE

• 12 large Australian prawns, peeled, heads and tails attached

• 5 cloves garlic, finely chopped

• 5 tablespoons olive oil

• 2 teaspoons paprika

• 1 tablespoon lemon zest

SOFRITO

• 3 tomatoes, grated

• 1 tablespoon red wine vinegar

• Salt & pepper

PAELLA

• 1 red onion, diced

• 2 cups paella rice

• 1 teaspoon saffron

• 4 ½ cups chicken stock

• 3 eschallots thinly sliced

• ½ cup parsley leaves

• ½ cup mint leaves

• ¼ cup dill

Aioli and Lime to Serve

METHOD

Prep Time: 20 Mins › Chill time: 15 mins › Cook time: 35 mins › Serves 4

For marinade: Place ½ the garlic, oil, paprika and lemon zest into a bowl, add prawns and toss to coat. Refrigerate for 15 minutes.

For sofrito: Place tomatoes, ½ the remaining garlic and red wine vinegar in a bowl, season and set aside.

For paella: Heat oil in a large frying pan and add onion and remaining garlic, cook stirring until tender. Add rice, cook for 1 minute, add sofrito, cook for 1 minute.

Place saffron in 1 tablespoon boiling water and mix with chicken stock. Slowly add stock, stirring 20-25 minutes.

Top with prawns, cover and rest for 5 minutes. Combine with herbs and eschallot.

Prawn laksa

INGREDIENTS

• 20 large green Australian prawns, body peeled, keeping tail and head intact

• 250 g thin dried vermicelli noodles

• 2 tablespoons fried onion oil or vegetable oil

• ½ cup laksa paste

• 400 ml can of coconut cream

• 1 ½ cups chicken stock

• 1 tablespoon fish sauce

• 200 g snow peas, trimmed

• 1 cup snow pea shoots

• Coriander leaves and fresh lime to serve

FRIED ESCHALLOTS *

• 10 eschallots, peeled and thinly sliced on a mandolin

• 150 ml vegetable oil * alternatively you can use store bought crispy shallots (saves 45 minutes cooking time).

METHOD

Prep Time: 15 Mins › Cooking Time: 1 Hour (including frying eshallots) or 25 Mins (when using store bought crispy shallots) › Serves: 4 For fried eschallots, place sliced eschallots and oil in a heavy based frypan. Place pan over low heat and cook for 45 mins or until crispy. Strain eschallots and spread over a large tray lined with paper towel.

Cook rice noodles according to packet instructions. Drain and rinse under cold water. Set aside. Heat a large pot or wok over medium high heat. Add the oil and laksa paste and cook for 3 minutes or until fragrant and paste is sticking slightly to the base of the pot or wok.

Add coconut cream, stock and fish sauce. Bring to the boil and simmer for 10 minutes allowing flavours to develop. Add prawns and snow peas, cooking for 3-5 minutes or until just cooked through. Divide noodles between bowls. Ladle over laksa. Top with pea shoots, herbs, fried eschallots and fresh lime.

Prawn boil

INGREDIENTS

• 4 litres water

• ½ cup Creole, Cajun or Old Bay seasoning, plus extra to serve *(see note)

• 12 baby cocktail potatoes, red skin if possible 45gm each

• 2 Spanish, onion, cut into wedges

• 300 g baby chorizo

• 2 heads of garlic, halved crossways

• 1 lemon, halved

• 3 sprigs thyme

• 3 corn, cut into chunks (about 5 pieces)

• 750 g large green prawns, in the shell

LEMON DRAWN BUTTER

• 100g unsalted, good-quality butter, coarsely chopped

• Finely grated rind and juice of 1 lemon

• 2 small garlic cloves, crushed

• 2 tablespoons flat-leaf parsley, finely chopped

• 1 tablespoon chives, finely chopped

METHOD

Prep Time: 30 Mins › Cooking Time: 35 Mins › Serves: 6

For lemon drawn butter, heat butter in a small saucepan over medium heat. Reduce heat to low and simmer slowly, skimming the foam until butter is clear (5-7 minutes), careful hot butter may spit. Carefully, strain through a fine sieve, lined with muslin, discard solids and keep warm. Before serving, add lemon zest and juice, garlic and herbs.

Place water, and seasoning in a large saucepan over med high heat. Bring to the simmer, season with salt to taste. Add potatoes and cook partially covered for 10 minutes, add onion, chorizo, garlic, lemon and thyme and cook for 8 minutes, then add corn. Cook until corn is almost tender (3-4 minutes). Add prawns, bring to the boil and stir occasionally until bright pink and cooked through (3-4 minutes). Remove chorizo and place on BBQ, grill until crispy.

Serve hot with extra seasoning, drawn lemon butter, beer and plenty of napkins.

*Note: look for Old Bay, Creole or Cajun seasoning at your local grocer.

Prawn and chickpea tagine

INGREDIENTS

• 1 ½ tablespoons olive oil

• 1 onion, thinly sliced

• 1 carrot, peeled and diced

• 1 small red capsicum, thickly sliced

• 1 long red chilli, thinly sliced

• 2 garlic cloves, finely chopped

• 2 teaspoons each ground cumin and ground coriander

• 1 teaspoon sweet paprika

• 400 g canned cherry tomatoes

• 400 g canned chickpeas, drained

• 500 ml (2 cups) chicken stock

• 16 peeled Australian prawns, cleaned, tails intact

• ½ preserved lemon, flesh discarded, rind thinly sliced

• Juice of 1 lemon, or to taste

• Mint, coriander and Greek yoghurt, to serve

• Cous cous, to serve

METHOD

Prep Time: 20 Mins Cooking Time: 15 Mins Serves: 4

Heat oil in a large saucepan over medium-high heat, add onion, carrot, capsicum, chilli and garlic and sauté until tender (6-7 minutes). Stir in spices until fragrant, then add tomatoes, chickpeas and stock, season to taste and simmer until well flavoured and slightly thickened (5-10 minutes). Add prawns and preserved lemon, simmer until prawns are just cooked through, add lemon juice and check seasoning. Serve hot spooned over cous cous, scattered with mint and coriander, with yoghurt to dollop.

South Indian prawn curry

INGREDIENTS

• 4 golden shallots, coarsely chopped

• 4 garlic cloves, coarsely chopped

• 20 gm (4cm piece) ginger, coarsely chopped

• 1½ tablespoons vegetable oil

• 2 long green chillies, thinly sliced, plus extra to serve

• 4 teaspoons ground cardamom

• 1½ teaspoons ground turmeric

• 800 ml coconut milk

• 1 fresh curry leaf sprig

• 1 lemongrass stalk, bruised and white part finely chopped

• 1 cinnamon quill

• 1 star anise

• 1½ tablespoons soft palm sugar, or to taste

• 16 peeled green Australian prawns, cleaned

• 1 bunch broccolini, trimmed

• 100 gm small Swiss brown mushrooms, halved

• Steamed rice, fried shallots, broccolini and lime wedges to serve

METHOD

Prep Time: 10 Mins Cook Time: 30 Mins Serves: 4

Process shallot, garlic and ginger in a food processor until finely chopped. Heat oil in a large saucepan over medium-high heat, add ginger mixture and chillies, stir occasionally until fragrant (2 minutes). Add spices, stir until fragrant, add coconut milk, curry leaf sprig, lemongrass, cinnamon, star anise and 100ml water and simmer until well-flavoured (10-15 minutes). Season to taste with palm sugar and sea salt, add prawns, broccolini and mushrooms and simmer until prawns are just cooked through and vegetables are just tender. Serve hot with steamed rice, scattered with fried shallots, broccolini and lime wedges.