Australian Prawns 2018 Summer Recipes

r e m m Su Australian Prawn Recipes

Haloumi, prawn and avocado salad with parmesan crisps INGREDIENTS › › › › › › › › › › › ›

2 thin slices of baguette 1 cup grated parmesan 2 tablespoons olive oil, plus extra for brushing 200 g haloumi, sliced 6 large cooked Australian prawns 2 cups watercress leaves, washed 1 large avocado cut into wedges ½ cup buttermilk 2 tablespoons lemon juice 1 tablespoon chopped mint Salt and pepper Fresh lemon and mint to serve

METHOD

Prep: 15 Mins › Cook: 15 Mins › Serves: 4 Brush each slice of bread with olive oil and press face down into the parmesan to coat.

Heat oil in a large frying pan over medium heat and cook baguette slices for 1-2 minutes each side until golden. Set aside.

Add haloumi to the pan and cook for 2-3 minutes each side or until golden.

Divide the prawns watercress and avocado between bowls. Mix together the buttermilk, lemon juice and mint, season to taste and drizzle over the prawn salad.

Top with crispy haloumi and serve with fresh lemon, mint and parmesan crisps.

Australian prawn tacos with pickled jalapeño salsa INGREDIENTS › ½ cup sliced pickled jalapeños › 3 tablespoons pickled jalapeño liquid › ¼ cup coriander leaves, chopped › 24 large cooked Australian prawns › 1 green onion, chopped › 1 red onion thinly sliced › 1/3 cup white wine vinegar › 2 cups shredded cabbage › 8 small corn tortillas, grilled › Coriander leaves and fresh lime to serve

METHOD

Prep: 10 Mins › Chill: 30 Mins › Serves: 4 To make the pickled jalapeño salsa: Place jalapeños, pickling liquid, coriander and green onion into a small food processor and process till coarsely chopped.

To make the tacos: Peel and devein the prawns, leaving the tails intact or remove if desired. Place half of the salsa into a bowl, add the prawns and toss to combine. Refrigerate until ready to serve. Place the red onion and vinegar into a bowl and season with salt and pepper, toss to combine. Refrigerate for 30 minutes. Divide the cabbage and prawns between the tortillas, top with pickled onions, coriander and fresh lime juice. Serve with extra pickled jalapeño salsa.

HOW-TO VIDEO

Prawn brown rice poke bowl INGREDIENTS MARINADE

› 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: 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.

Prosciutto wrapped grilled prawns with lemon & aioli INGREDIENTS

› 24 peeled green Australian 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: 10 Mins › Cook: 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).

HOW-TO VIDEO

Salt and pepper prawns INGREDIENTS

› 2 kilos small green Australian prawns › 1 cup cornflour › Vegetable oil for deep-frying › Fresh lemon to serve SALT AND PEPPER MIX

› 2 teaspoons white peppercorns › 2 teaspoons Sichuan pepper › 1 tablespoon sea salt flakes

METHOD

Prep: 5 Mins › Chill: 10 Mins › Serves: 4 - 6 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 C. 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 off 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.

HOW-TO VIDEO

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 Australian 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: 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, sandwich and prawn mixture. Sandwich with the top halves and serve.

HOW-TO VIDEO

Australian prawn paella INGREDIENTS

MARINADE

› 12 large green 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

METHOD

Prep: 20 Mins › Chill: 15 Mins › Cooking: 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.

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