Australian Prawn Summer Recipes

r e m m u S E N T E R TA I N I N G

Bush Fennel Fried Prawns with Finger Limes and Samphire Salsa Australian native ingredients and Australian prawns are perfect for Australia Day. Samphire is a succulent foraged from the coastline and finger limes have caviar like pearls with a lovely citrus finish.

INGREDIENTS

green Australian prawns, peeled tails intact › 11 kilo cornflour › 1 cup self raising flour › 1 cup ½ cups chilled soda water › Vegetable oil for deep frying › 6 finger limes, halved and pearls removed › FENNEL SALT AND PEPPER fennel seeds › 21 teaspoons teaspoon black › 2 teaspoons salt peppercorns › SAMPHIRE SALSA fresh samphire, roughly chopped › 13 cup finely chopped › 1 cornichons, of chopped mint › 1 tablespoon of chopped parsley › 2 tablespoon tablespoons lemon juice › ¼ cup › olive oil

METHOD

PREP TIME: 20 MINS

› COOKING TIME: 25 MINS › SERVES: 4

For the fennel salt and pepper: Place the fennel and pepper in a small dry saucepan over medium heat. Swirl the saucepan regularly until the fennel and pepper are fragrant, then remove from the heat. Add the salt and use a mortar and pestle to pound to a powder.

For the samphire salsa: Place the samphire, cornichons, mint, parsley, lemon juice and olive oil in a bowl and mix to combine.

Place the cornflour and half the self-raising flour in a large bowl. Gradually add the soda water and whisk to combine. Place the remaining flour in a small bowl.

Heat oil in a large deep saucepan or wok over medium heat until the temperature reaches 180°C. Working in batches, dust the prawns with the flour, then dip into the batter and carefully lower into the oil. Cook for 3 minutes or until crisp and golden. Drain on paper towel. sprinkle with fennel salt and top with finger lime pearls. Serve with fresh samphire salsa.

4

Jalapeno Ranch Dressing INGREDIENTS

extra large cooked Australian prawns › 22 kilos fennel seeds › 1 teaspoons sour cream › 4 cup chopped coriander › 1 tablespoons deseeded and chopped › 1 jalapeño finely grated lime zest › 1 tablespoon lime juice › 1 tablespoon sea salt › 1 teaspoon garlic powder › 2 teaspoon › teaspoons extra-virgin olive oil

METHOD

PREP TIME: 5 MINS

› SERVES: 4

Place the sour cream, coriander, jalapeño, lime zest and juice, salt and garlic powder in the bowl of a small food processor and process until combined.

7

Mango and Lime Prawn Cocktails with Sesame Seeds on Ice INGREDIENTS

mangos cut into cheeks, peeled and thinly sliced › 2Juice finely grated rind of 1 lime, plus wedges to serve › 2 tsp and extra-virgin olive oil › ¼ iceberg lettuce, cut into 6 wedges › 18 large cooked prawns, peeled, deveined, tails intact › Sesame seeds andAustralian torn mint, to serve › COCKTAIL DRESSING mayonnaise › ½1 cup tomato ketchup › 1 tablespoon crème fraîche › 1 tablespoon Worcestershire sauce › 1 teaspoon teaspoon finely grated horseradish › Tabasco, taste › 1 teaspoonto lime juice ›

METHOD

PREP TIME: 30 MINS

› CHILL TIME: 2-3 HOURS › SERVES: 4

For cocktail dressing, whisk ingredients in a bowl, season to taste and refrigerate.

Combine mango and lime juice and rind in a bowl, season to taste and refrigerate to chill (2-3 hours). Add olive oil and toss gently.

Divide lettuce and mango among bowls, top with prawns, drizzle with dressing, scatter with sesame seeds and mint, and serve with lime wedges.

8

Bloody Mary Mayonnaise Dipping Sauce INGREDIENTS

› 2 kilos cooked whole Australian prawns › 2 cups whole egg mayonnaise › 3 tablespoons tomato juice › 2 teaspoons Tabasco sauce teaspoon Worcestershire sauce › 1Fresh › lemon and celery salt to serve METHOD

PREP TIME: 5 MINS

› SERVES: 4

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.

11

Garlic Prawn Pizza with Chorizo and Mozzarella INGREDIENTS

green Australian prawns, peeled and deveined, tails intact › 500g olive oil › 22 tablespoons cloves garlic, › 1 teaspoon driedcrushed chilli flakes › 420g jar cherry tomato › 2 cups grated mozzarellaand basil pasta sauce › 100g thinly sliced chorizo › Chopped fresh parsley to garnish › PIZZA DOUGH sachet instant dried yeast › 7g1 teaspoon › ¼ cup olive oilcaster sugar › Pinch sea salt flakes › 3 cups plain flour ›

METHOD

PREP TIME: 20 MINS

› COOKING TIME: 20 MINS › SERVES: 4

Lightly grease two 25cm x 35cm rectangular oven trays.

To make dough, combine yeast, sugar, oil and 1 cup warm water in a jug.

Add salt. Stir to combine. Sift flour into a large bowl. Add yeast mixture.

Stir with a flat bladed knife until just combined.

Turn out onto a lightly floured surface. Bring together with your hands.

Gently knead for about 8 minutes, or until smooth and elastic. Divide dough into two equal pieces.

One at a time, roll out each piece on a lightly floured surface until large enough to line prepared trays. Lift dough onto trays. Stand for 15 minutes.

Preheat oven 240 C. Toss prawns with oil, garlic and chilli in a bowl. Season with salt and pepper.

Spread sauce over dough, leaving a 2cm border. Sprinkle with mozzarella.

Top with prawns and chorizo.

Cook pizza for 15 -20 minutes or until golden and crisp and top with fresh parsley to serve.

12

Classic Surf & Turf with Green Peppercorn Sauce INGREDIENTS

T-bone steaks › 225gx 500g butter › 1 clove garlic, finely chopped › 1 echallot, peeled and finely chopped › 2 tablespoons green peppercorns › 500g green Australian › 1 tablespoon brandy prawns peeled, tails intact › ½ cup thickened cream › 2 tablespoons chopped dill or parsley › Salt for seasoning › Serve with green salad and french fries ›

METHOD

PREP TIME: 10 MINS

› COOKING TIME: 15 MINS › SERVES 4

Preheat a char-grill pan or barbecue to high heat.

Drizzle the steaks with the oil and season well with salt and pepper. Char grill for 5–6 minutes each side for medium-rare or until cooked to your liking. Set aside to rest for 5 minutes.

Heat butter in a non stick frying pan over medium high heat. Add garlic, eschallot, peppercorns, salt and prawns, cook stirring occasionally for 1-2 minutes or until the prawns are golden. Add the brandy and cream and simmer for another 1-2 minutes or until sauce has thickened, add dill or parsley and season with salt, stir to combine. Spoon the prawns and peppercorn sauce over steaks and serve with green salad and golden french fries.

15

Simple Garlic Prawns with Citrus Chilli Butter.

INGREDIENTS

butter › 2160g olive oil › 8 tablespoons large green Australian prawns, whole › 500g green Australian prawns, peeled and deveined › 4 clovesmedium sliced › Thick zestgarlic, 2 lemons › 1 small redofchilli, sliced › 2 tablespoons finely parsley › Fresh lemon wedges chopped and crusty bread to serve ›

METHOD

PREP TIME: 10 MINS

› COOKING TIME: 10 MINS › SERVES 4

Heat half the butter and oil in large cast iron skillet over high heat. Add whole prawns and cook for 2 minutes each side. Add remaining butter, oil, garlic, peeled prawns, zest and chilli. Cook turning prawns and basting occasionally for 1-2 minutes or until prawns are cooked through. Sprinkle with parsley and serve with fresh lemon and lots of crusty bread.

16

Summer Skewers with Coconut Rice and Cucumber INGREDIENTS

› 2 cloves garlic, roughly chopped › 3 long green chillies, roughly chopped › 1 tablespoon finely grated ginger › 1 lemongrass stalk, white part only, roughly chopped › 1 tablespoon brown rice vinegar › 2 teaspoons fish sauce › 2 tablespoons vegetable oil › 2 teaspoons palm sugar › 18 extra-large green Australian prawns, peeled with tails intact › 2 cups jasmine rice › ¼ cup coconut cream › Coriander mint and fresh lime wedges, to serve CUCUMBER SALAD › 4 cobs corn › 3 small cucumbers, deseeded and sliced › 60g shredded coconut › 2 tablespoons rice wine vinegar › 2 teaspoons fish sauce › 1 tablespoon lime juice › 1 teaspoons finely grated lime rind METHOD

PREP TIME: 25 MINS

› CHILL TIME: 1 HOUR › COOKING TIME: 15 MINS

Place the garlic, chilli, ginger, lemongrass, vinegar, fish sauce, oil and sugar in a small food processor and process until a fine paste. Place into a bowl with prawns and toss to combine. Marinate in the fridge for 30 minutes.

Place the rice in a rice cooker with 2 ½ cups water and cook as per instructions.

When ready stir through the coconut cream and allow to sit covered for 5 minutes.

Thread prawns onto skewers 3 at a time.

Preheat bbq or char grill over high heat. Grill prawns for 2-3 minutes each side until charred and cooked through.

Place the cucumber, coconut, rice vinegar, fish sauce, and lime juice and rind in a bowl and toss until combined. Serve prawns on warm rice topped with cucumber salad fresh lime and herbs.

19

Jumbo Prawn Mornay with Garlic Parsley Butter INGREDIENTS

extra large green Australian prawns › 24 › Olive oil for brushing GARLIC PARSLEY BUTTER g butter, softened › 180 finely chopped parsley › 21 tablespoons crushed red chilli flakes › 4 teaspoon cloves garlic, finely chopped › Zest of 1 lemon › Sea salt freshly ground black pepper › Toasted and rye to serve › MORNAY SAUCE garlic parsley butter › 21 tablespoons plain flour › 1 tablespoon teaspoon mustard powder › ½ cup grated gruyere › 1 ½ cupsfinely milk ›

METHOD

PREP TIME: 40 MINS

› COOKING TIME: 35 MINS › SERVES: 4

To make the garlic parsley butter: Place the butter, parsley, chilli flakes, garlic, lemon zest, salt, and pepper in a bowl and mix until well combined.

To make the béchamel: Take 2 tablespoons of the garlic butter and melt into a saucepan over medium heat. Add the flour and stir for 1 minute or until mixture is sandy. Add mustard powder and cheese and stir to combine. Whisk in the milk and cook whisking for 3-4 minutes until slightly thickened and smooth, season with salt and pepper. This mixture should not be too thick. You only want a light coating over the prawns.

Preheat oven grill to high. Using a sharp knife, split prawns in half lengthwise.

Wash and dry the heads. Place prawn halves, shell side down on to a baking sheet.

Drizzle with oil and season with salt and pepper.

Pre heat char grill or bbq over high heat, place prawns flesh side down on hottest part of grill and cook for 1-2 minutes or until slightly charred. Remove prawns and place onto a baking tray, spoon over a little of the béchamel sauce and then some garlic parsley butter. Place under grill and cook for 2-3 minutes or until golden and cooked through. Serve with extra garlic butter and toasted bread.

20

Zucchini and Australian Prawn Free Form Summer Lasagne INGREDIENTS

› 600g cooked Australian prawns, peeled › 1 cup cooked peas › 2 zucchini, grated › 2 small red chillies, deseeded and finely chopped › ¼ cup extra virgin olive oil › 2 tablespoons lemon juice › ¼ cup (65g) store-bought pesto, plus extra to serve › Sea salt and cracked black pepper › 1 cup (200g) ricotta › ¼ cup mint leaves › ½ cup baby basil leaves › 3 store-bought fresh lasagne sheets, cut into 6cm lengths › ½ cup finely grated parmesan, to serve METHOD

PREP TIME: 18 MINS

› COOKING TIME: 10 MINS › SERVES: 4

Place the peas in a large bowl and gently crush with a fork. Add the prawns, zucchini, chilli, oil, lemon juice and pesto, season with salt and pepper to taste.

Cook the pasta in a large saucepan of salted boiling water for 2 minutes or until al dente. Drain and reserve a little pasta water. Add the pasta to the zucchini, prawn and peas and toss to coat adding pasta water if necessary. Divide pasta between serving plates and top with ricotta and extra pesto. Sprinkle with mint basil and parmesan to serve.

23

Nuoc Cham Marinated Prawns with Green Papaya INGREDIENTS

kilo cooked Australian prawns, peeled with tails on › 1Fresh › lime and lemon chilli salt to serve GREEN PAPAYA SALAD green papaya, julienned › 11 small Lebanese cucumber, sliced › 200g green beans, blanched and cut into batons › 250g punnet cherry tomatoes, halved › 4 spring onions, shredded › ½ cup fresh mint finely leaves › ½ cup fresh coriander › ½ cup Thai basil (purple leaves if possible) › ¼ cup roasted peanuts, roughly chopped › NUOC CHAM fish sauce › 22 tablespoons lime juice › 1 tablespoons tablespoon grated palm sugar or brown sugar › 1 long › red chilli, seeds removed, finely chopped

METHOD

›

PREP TIME: 20 MINS CHILL TIME: 30 MINS COOKING TIME: 2 MINS SERVES: 4

›

›

To make the Nuoc Cham: Place the fish sauce, lime juice, sugar and chilli in a bowl and mix until well combined and sugar has dissolved.

Place the prawns in a bowl, and pour over 3 tablespoons of chilli dressing.

Allow to marinate for 30 minutes in the fridge.

Place the papaya, cucumber, tomato, spring onion and herbs and peanuts in a bowl drizzle with a little dressing and toss gently to combine.

Preheat a barbeque or char grill over high heat. Thread prawns lengthwise on skewers and grill for 1 minute each side or until charred. Serve with papaya salad.

24

BBQ Australian Prawn Rolls with Charred Corn and Avocado Smash INGREDIENTS

corn cobs, husks removed › 2Olive oil for drizzling › 24 large green Australian prawns, peeled › 5 limes, halved › 3 avocados, halved › ½ small Spanish onion, diced › 1 garlic clove, crushed › 1 small red chilli, finely chopped › ½ cup coarsely chopped coriander › Small fluffy white rolls and mayonnaise to serve › Hot sauce to serve › Potato crisps to serve ›

METHOD

PREP TIME: 20 MINS

› COOKING TIME: 20 MINS › SERVES: 4

Preheat a barbecue to high. Drizzle corn with a little oil and grill for 10-15 minutes, turning occasionally, until tender and slightly blackened. At the same time, barbecue lime halves for 4-5 minutes, cut-side down, until slightly blackened.

Drizzle prawns with a little oil and squeeze over the juice of a barbecued lime half.

Scoop avocado into a bowl, add onion, garlic, chilli and a little oil, season to taste and coarsely crush. Squeeze in juice of barbecued lime to taste, stir in coriander and set aside.

Barbecue the prawns, turning once, until they’re just cooked through (2-3 minutes). Meanwhile, cut corn kernels from cobs.

Remove prawns from barbecue and tuck them into fluffy rolls with corn, smashed avocado and mayonnaise. Serve with barbecued lime halves, chips and hot sauce as an option.

27

Stir Fry Prawns with Asparagus, Chilli and Basil INGREDIENTS

asparagus cut into 3 cm batons › 12 bunch peanut or vegetable oil › 1 tablespoons onion, peeled and thinly sliced › 3 brown garlic, roughly chopped › 1 cloves grated ginger › 2 teaspoon red chillies, sliced › 1 large green Australian prawns peeled and deveined, tails intact › 2 kilo oyster sauce › 2 tablespoons teaspoons soy › ½ teaspoon castorsauce › ½ cup chicken stocksugar › 500g fresh thick hokkien noodles › ½ cup loosely packed basil leaves ›

METHOD

PREP TIME: 10 MINS

› COOKING TIME: 15 MINS › SERVES 4

Heat oil in a large wok until it is smoking. Add the onion, garlic, ginger and chilli and toss until the garlic starts to brown, or about 1 minute. Add the prawns and season with a little salt, stir-fry until the prawns start to brown. Add the oyster sauce, soy sauce, sugar and chicken stock, and bring to a boil.

Add the asparagus and noodles to the wok and mix well to combine. Continue to cook for about 2-3 minutes until the noodles are nearly al dente. Transfer to a plate and garnish with basil leaves.

28

Prawn Caesar Salad with Rye Pangratta and Yoghurt Dressing INGREDIENTS

› ¼ cup olive oil › 2 thick slices rye bread, blended to a crumb › 30g parmesan, finely grated, plus extra to serve › 10 extra-large green prawns, butterflied › 1 tablespoon of Worcestershire sauce › 1 bunch watercress, rinsed › 2 boiled eggs, roughly chopped › Yoghurt dressing › 1/2 cup (140g) thick Greek-style yoghurt › 1 garlic clove, grated › 2 anchovies in oil, drained, finely chopped › Finely grated zest and juice of 1/2 lemon › 2 tbs extra virgin olive oil › Sea salt and freshly cracked black pepper METHOD

PREP TIME: 25 MINS

› COOKING TIME: 5 MINS › SERVES: 2

To make the yoghurt dressing: Place the yoghurt, garlic, anchovies, lemon zest and juice and olive oil in a bowl. Season with salt and pepper and mix until well combined.

Heat the oil in a frypan over medium-high heat, add bread and cook for 2 minutes or until crisp. Drain on paper towel. Using your hands, rub parmesan into crumbs in a bowl to combine.

Preheat a chargrill pan or barbecue to high. Combine 2 tablespoons of dressing with the Worcestershire sauce, then brush over flesh side of prawns. Chargrill the prawns, flesh-side down, for 2 minutes, then turn and cook for a further 2 minutes or until just cooked.

Divide the prawns, cos lettuce and watercress between plates. Top with chopped egg and rye pangratta, drizzle with yoghurt dressing to serve.

31

Storing prawns Enjoy your prawns as soon as possible after purchase. Leave prawns in their shells until just before cooking or eating and store in an airtight container in the coldest part of the fridge, keeping them out of their own juices.

Prawns, cooked or raw can be kept refrigerated for up to 3 days. Frozen prawns can be kept for 6-8 months if stored below -18ºC

Thawing Prawns Thaw quickly by placing prawns in a bowl of cold water salted to taste like the ocean for 5-10 mins. Never thaw at room temperature or in the microwave. If you have time, thaw in the fridge overnight keeping them covered and out of their own juices. Prawns may be added frozen to soups and curries as the heat of cooking will thaw them and any juices will add flavour. Never refreeze prawns as the quality deteriorates.

Nutrition Low in fat, zero carbs and more protein than lean beef, lamb or chicken, Australian prawns also contain Omega 3 and 6 essential “good fats” that our body cannot make on its own. If you’ve heard prawns are high in cholesterol, rest easy knowing that there are two types - LDL (bad) and HDL (good). Australian prawns contain mainly HDL - the good stuff, so stay away from the batter and fries, but enjoy Australian Prawns to your heart’s content.

Make these recipes easier with handy how-to videos Go to australianprawns.com.au/recipes for videos that will walk you step by step through all the recipes in this book. You can also watch handy thawing, storing and handling videos.

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