Australian Prawn Recipes
Try these 5 recipes suitable for any celebration with Australian Prawns. From the super easy bloody mary mayo to the grand entertainer for a group, garlic prawn pasta, these recipes have been designed to make the most of the unique flavour and freshness of locally caught or grown Australian Prawns. Enjoy!
Australian Prawns & Bloody Mary Mayonnaise
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
Preparation
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.
Modern Prawn Caesar Salad
Ingredients
32 medium cooked Australian prawns
12 thin slices of baguette
Olive oil for brushing
2 cups finely grated Parmesan cheese
8 slices prosciutto
500g cherry tomatoes on the vine
2 baby cos lettuce, cut into quarters
Buttermilk dressing
1½ cups buttermilk
1 teaspoon Dijon mustard
1 tablespoon white balsamic vinegar
1 tablespoon finely chopped chives
Sea salt and freshly cracked black pepper
Preparation
To make the dressing place the buttermilk, Dijon, white balsamic and chives in a bowl and whisk to combine.
Preheat oven to 160 degree Celsius. Brush the bread with olive oil and sprinkle with Parmesan on both sides, pressing down to ensure the Parmesan sticks.
Peel the prawns, leaving the tails intact.
Place the bread, prosciutto and tomatoes on baking trays lined with non-stick paper and bake for 12 minutes or until golden and tomatoes are juicy. Set aside to cool.
Place wedges of cos lettuce on four serving plates, top with prawns, prosciutto, tomatoes and Parmesan croutons. Spoon over buttermilk dressing to serve.
Lime and Lemongrass BBQ Skewered Prawns
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
Preparation
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 for 1-2 minutes each side or until just cooked through.
Serve with fresh coconut, cucumber, mint and lime.
Salt and Pepper Prawns
Ingredients
2 kilos small green Australian prawns
1 cup cornflour
Vegetable oil for deep-frying
Salt and pepper mix
2 teaspoons white peppercorns
2 teaspoons Sichuan pepper
1 tablespoon sea salt flakes
Preparation
To make the salt and pepper mix, place the white pepper and Sichuan pepper in a mortar and pestle and grind to a powder. Add the salt and mix to combine then set aside.
Preheat oil in a large saucepan or wok to 190 degree Celsius.
Place the cornflour and half the salt and pepper mix in a bowl and mix to combine.
Peel prawns leaving tail intact. Add to mix and toss to coat. Shake of any excess flour and cook in batches for 2-3 minutes or until golden and crisp. Drain on kitchen paper and serve with fresh lemon and extra salt and pepper mix.
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
Preparation
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.
Recipes brought to you by: Love Australian Prawns.
For more information visit: http://australianprawns.com.au/
