WINTER RECIPES
JERKED BARBECUED JUMBO PRAWNS WITH CHILLI LIME CORN INGREDIENTS
red chillies - deseeded › 61½long tablespoons whole allspice › 1 teaspoon ground cumin › 1 teaspoon ground › 1 red onion, peeled nutmeg 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 green prawns, peeled with head and tails intact › CHILLI LIME BUTTER corn › 450cobs g butter › 1 long red chilli, deseeded and finely chopped › 1 tablespoon lime zest › Sea salt and freshly black pepper › Baby salad leaves tocracked 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 2-3 minutes each side or until just cooked. Serve with chilli lime corn and fresh salad leaves.
4
PRAWN LAKSA INGREDIENTS
large green prawns, body peeled, keeping tail and head intact › 20 g thin dried vermicelli noodles › 250 tablespoons fried onion oil or vegetable oil › 2½ cup paste › 400 mllaksa of coconut cream › 1 ½ cupscanchicken › 1 tablespoon fishstock › 200 g snow peas, sauce trimmed › 1 cup snow pea shoots › Coriander leaves and fresh lime to serve › FRIED ESCHALLOTS* peeled and thinly sliced on a mandolin › 10150eschallots, › 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) 25 MINS (WHEN USING STORE BOUGHT CRISPY SHALLOTS) SERVES: 4
or
›
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.
7
LEMON CHILLI AUSTRALIAN PRAWN AND RADICCHIO PIZZA INGREDIENTS
large green Australian Prawns › 122 tablespoons zest › 1 teaspoon chillilemon flakes › 250 g cherry tomatoes › 2 tablespoons olive oil, plus extra for brushing › Sea salt & freshly cracked black pepper › 250 g shredded mozzarella cheese › ¼ cup finely grated parmesan cheese › Torn radicchio to serve › PIZZA DOUGH warm water › ½½ cup caster sugar › 2 teaspoon dry yeast › 1 teaspoons ¼ cups pizza flour or plain flour › ½ teaspoon › 1 tablespoonfineoliveseaoilsalt ›
METHOD
PREP TIME: 20 MINS
› COOKING TIME: 20 MINS › SERVES: 4
To make the pizza dough: Place the water, sugar and yeast into a jug and stir to combine. Set aside for 5 minutes or until bubbles appear. Place flour, salt and olive oil into a bowl, add yeast mixture and mix until well combined. Turn out onto a lightly floured surface and knead for 5-7 minutes. Return to a clean lightly oiled bowl and cover with a damp cloth. Set aside for 10-15 minutes or until doubled in size. To make the pizza: Divide dough into two pieces and roll each piece out to a rectangle shape that will fit onto your grill plate. Preheat a char grill or barbecue over high heat. Peel and devein the prawns, leaving the tails intact or remove if desired. Place prawns, lemon, chilli, tomatoes and oil into a bowl. Season with sea salt and pepper and toss to coat. Cook for 2-3 mins on the char gril turning until tomatoes are charred and prawns are just cooked. Brush dough with oil and place on char grill. You may need to cook in batches. Cook dough for 2-3 minutes or until charred, turn and brush with oil, top with the mozzarella, parmesan, prawns and tomatoes. Cook for another 2-3 minutes. Reduce heat and cook with barbecue lid down or place in a 200ºC oven for another 5-7 minutes or until golden and crisp. Serve topped with torn fresh radicchio.
8
PRAWN AND CHICKPEA TAGINE INGREDIENTS
tablespoons olive oil › 11 ½onion, sliced › 1 carrot,thinly and diced › 1 small redpeeled capsicum, thickly sliced › 1 long red chilli, thinly sliced › 2 garlic cloves, finely chopped › 2 teaspoons each ground › 1 teaspoon sweet paprikacumin and ground coriander › 400 g canned cherry tomatoes › 400 g canned chickpeas, drained › 500 ml (2 cups) chicken stock › 16 peeled Australian prawns, 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.
11
SALT BAKED POTATOES TOPPED WITH JALAPEÑO BUTTER AND PRAWNS INGREDIENTS
potatoes, scrubbed clean › 101 kgmedium salt › 75 g rock softened butter › 2 green finely chopped › 2 clovesonions garlic, crushed › 4 fresh jalapeños, deseeded and chopped › ¼ cup coriander leaves, › Juice and zest of one limefinely chopped › 24 small peeled Australian prawns › 1 long red chilli deseeded and finely chopped › Baby coriander › Crème fraîche to serve ›
METHOD
PREP TIME: 15 MINS
› COOKING TIME: 1 HOUR
Preheat oven to 200. 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.
12
ROLLED TURKEY BREAST WITH PRAWN MOUSSE FILLING AND CREAMY BRANDY TARRAGON SAUCE INGREDIENTS
g turkey mince › 200 g green Australian prawn meat, roughly chopped › 250 › 2100eggmlwhites thickened cream › Tablespoon of finely chopped tarragon and parsley, plus sprigs to serve › Sea salt andeach freshly black pepper › 1x 2 kg turkey breast,ground › 1 cup white wine trimmed (skin on) › 2 cups chicken stock › 2 tbsp cup 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 SERVES: 4
›
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.
15
CAJUN PRAWN BOIL WITH LEMON DRAWN BUTTER SAUCE INGREDIENTS
Creole, Cajun or Old Bay seasoning, plus extra to serve *(see note) › ½4 cup water › 12litres baby cocktail potatoes, red skin if possible 45gm each › 2 Spanish cut into wedges › 300 g babyonion, chorizo › 2 heads of garlic, › 1 lemon, halved halved crossways › 3 sprigs thyme › 3 corn, cut into chunks (about 5 pieces) › 750 g large green Australian prawns, shell on › LEMON DRAWN BUTTER SAUCE g unsalted, good-quality butter, coarsely chopped › 100 grated rind and juice of 1 lemon › Finely garlic cloves, crushed › 22 small flat-leaf parsley, finely chopped › 1 tablespoons › 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, thenBadd 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.
16
GARLIC PRAWN PASTA INGREDIENTS
medium green Australian prawns › 24 spaghetti › 400g butter › 80g olive oil › 24 tablespoons garlic, sliced › 2 cloves dried chilli flakes › 1 teaspoons zested › 2 lemon, tablespoons lemon juice › ¼ cup parsley leaves, chopped › Sea saltflat-leaf 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.
19
BLANCA RISOTTO WITH HARISSA GRILLED PRAWNS AND CRISPY BABY KALE INGREDIENTS
green Australian prawns, peeled and deveined › 20 harissa paste › 1100tablespoon olive oil › 100 mlg butter › 120 g baby kale leaves › 1 small brown onion, finely chopped › 3 garlic cloves, finely chopped › 250 g arborio rice › ½ cup white wine › 3 cups (750 ml) hot vegetable stock, simmering › ½ cup parmesan, finely grated, extra to serve › 1/3 cup crème fraiche › Finely grated zest of 1 lemon › Lemon, to serve ›
METHOD
PREP TIME: 15 MINS
› COOKING TIME: 40 MINS › SERVES: 4
Place prawns, harissa paste and 1 tbsp of olive oil in a bowl and toss to combine. Refrigerate until ready to use. Heat 2 tbsp olive oil in a wide casserole dish over medium-high heat. Add half baby kale and cook until crispy and slightly translucent. Remove and drain on paper towel. Repeat with the remaining baby kale. Heat 1 tbsp of olive oil and half the butter over medium heat. Add onion and garlic and reduce to low heat and cook for 10 minutes until soft but not browned. Add rice and cook for 1 minute until rice is coated and slightly toasted. Add wine and stir until almost evaporated. Add hot stock a ladleful at a time, stirring continuously until stock is fully absorbed before adding another. Simmer for 18 - 20 minutes or until rice is al dente. Remove from the heat and let risotto stand covered for 5 minutes. Heat 1 tbsp of olive oil in a large non-stick saucepan over high heat. Add prawns to the pan and cook for one minute each side until golden and cooked through. Keep warm. Remove lid from risotto and add parmesan, crème fraîche, lemon zest and remaining butter & gently stir until creamy. Top with cooked prawns, crispy kale and fresh lemon to serve.
20
GRILLED PRAWNS WITH SESAME CHIPOTLE MOLE AND TORTILLA INGREDIENTS
large green Australian prawns, peeled with head and tails intact › 20 tablespoons olive oil › 22 avocados, and diced › Zest and juicepeeled › Baby corianderof 1 lime › 1 long red chilli, deseeded and finely chopped › White corn tortilla to serve › SESAME CHIPOTLE MOLE cup unsalted, roasted almonds › 1/13 teaspoon sugar › 2 tablespoonsbrown sherry vinegar › 1 tablespoon toasted sesame seeds › 1 cup roasted red peppers a jar, preferably piquillo, drained › 2 chipotle chillies in adobo,from canned ›
METHOD
PREP TIME: 20 MINS
› COOKING TIME: 5 MINS › SERVES: 4
To make the mole: Place the almonds, sesame, peppers, chillies, sugar and sherry vinegar in a small food processor and process until a course paste. Preheat a bbq or grill plate over high heat. Brush prawns with mole, drizzle with oil and cook for 2-3 minutes each side. Place the avocado, lime and chilli in a bowl. Season with salt and pepper and toss to combine. Top with baby coriander to serve. Serve the grilled prawns with guacamole and grilled tortillas.
23
PRAWN RAVIOLI WITH LIME BEURRE BLANC AND CHERVIL INGREDIENTS
small green Australian prawns, peeled and chopped › 20 chopped tarragon › 22 teaspoons teaspoons chopped chervil, extra to serve › ¼ cup fraiche › 16 gowcrème gee wrappers › 12 cooked, prawns to serve › Green chervilpeeled to serve › LIME BUTTER SAUCE cup white wine vinegar › 1/13 eschallot, diced › 250 g chilledfinely › ¼ cup lime juicebutter, chopped › 1 teaspoon finely grated lime rind ›
METHOD
PREP TIME: 30 MINS
› COOKING TIME: 20 MINS › SERVES: 2
To make the lime butter sauce: Place the vinegar and eschallot in a frying pan with ¼ cup water. Bring to the boil and simmer until the liquid is reduced by half. Strain and discard the eschallot. Return the reduction to the frying pan over medium heat and gradually adding butter whilst whisking to combine. When all the butter has melted remove from the heat and whisk in the lime juice and zest. Set aside keep warm. Place the green prawn meat, tarragon, chervil and crème fraîche into a bowl and mix to combine. Season with salt and pepper. Place the gow gee wrappers on a clean work surface. Brush edges with water and top with prawn mixture. Fold over and press edges firmly to enclose. Cook ravioli in a large pot of boiling salted water for 8-10 minutes or until tender. Strain and divide between serving bowls, top with extra cooked prawns, spoon over the butter sauce, garnish with fresh chervil and cracked pepper to serve.
24
AUSTRALIAN PRAWN PAELLA INGREDIENTS MARINADE
large green Australian prawns, peeled, heads and tails attached › 125 cloves garlic, finely chopped › 5 tablespoons olive oil › 2 teaspoons paprika › 1 tablespoon lemon zest › SOFRITO grated › 31 tomatoes, red wine vinegar › Salttablespoon › & pepper PAELLA onion, diced › 12 red cups paella rice › 1 teaspoon saffron › 4 ½ cups chicken › 3 eschallots thinlystock › ½ cup parsley leavessliced › ½ cup mint leaves › ¼ cup dill ›
METHOD
›
PREP TIME: 20 MINS CHILL TIME: 15 MINS COOKING 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.
27
GRILLED PRAWNS WITH TARRAGON AND GARLIC BUTTER INGREDIENTS
g butter, softened › 100 garlic, crushed › 22 cloves tablespoons chopped tarragon leaves › ½ teaspoon flakes › 24 extra largechilligreen › 2 teaspoons sea salt Australian prawns › 1 tablespoon finely grated lime rind › Lime wedges to serve ›
METHOD
PREP TIME: 10 MINS
› COOKING TIME: 5 MINS › SERVES: 4
Place butter, garlic, tarragon and chilli into a bowl and mix to combine. Halve the prawns lengthways and clean. Spread the butter over prawn meat and place on a metal tray. Cook prawns under a hot grill for 2-3 minutes or until golden and cooked through. Combine salt and lime rind and sprinkle over prawns. Serve with extra melted garlic butter and fresh lime wedges.
28
SPICY RED PRAWN CURRY INGREDIENTS
large green Australian Prawns, peeled and deveined, tails intact › 24 cup peanut oil › ¼½ cup mild thai red curry paste › 2 tablespoons sauce › 1 x 400 ml can fish › 1 cup fish stockcoconut cream › 200 g sugar snap peas, trimmed › Juice of 2 limes, plus extra lime to serve › Steamed jasmine rice, store bought roti bread & fresh coriander to serve ›
METHOD
PREP TIME: 10 MINS
› COOKING TIME: 15 MINS › SERVES: 4
Heat oil in a large deep sided frying pan over a high heat. Add the curry paste and cook stirring for 1 minute or until fragrant. Add the fish sauce and stir for another minute. Add coconut cream and stock, cook for 4-5 minutes or until thickened. Add the prawns and stir for 3-4 minutes or until prawns are cooked through. Add sugar snap peas and stir through the lime juice. Serve with extra lime, steamed rice, roti and coriander.
31
CREAMY PRAWN POT PIES WITH MINTED PEAS INGREDIENTS
g butter › 40 leeks, white part only, thinly sliced › 23 small cloves, crushed › 2 garlic plain flour › 2 tablespoons ½ cups milk › ¼ cup wine › 2 bay white leaves › 2 tablespoons mustard › 20 large cookeddijon Australian Prawns › 1 tablespoon finely grated lemon rind › 2 tablespoons chopped parsley › ½ cup finely grated parmesan › 4 sheets puff pastry › 1 egg, lightly beaten › 2 cups cooked peas, lightly crushed › 2 tablespoons store bought mint jelly, plus extra to serve › 1 tablespoon red wine vinegar › ½ cup mint leaves ›
METHOD
PREP TIME: 15 MINS
› COOKING TIME: 25 MINS › SERVES: 4
Preheat oven to 200ºC. Heat butter in a large non-stick frying pan over a medium heat. Add leeks and garlic, cook stirring for 3-4 minutes or until light golden. Add the flour and cook stirring for 1-2 minutes. Whisk in the milk and wine gradually, ensuring the mixture has no lumps. Add the bay leaves and mustard, bring to the boil and cook stirring for 3-4 minutes or until thickened. Peel, devein and chop the prawns. Add prawns, lemon, parsley and parmesan and divide mixture between 4 x 1 ½ cup-capacity ovenproof dishes. Cut 4 rounds from the pastry using the ramekin as a guide. Place pastry on top of ramekins and press to seal. Brush with egg and sprinkle with sea salt, bake for 10-15 minutes or until the pastry is flaky and golden. Place the peas, mint jelly, vinegar and mint leaves into a small bowl and toss to combine. Serve prawn pies with minted peas and extra mint jelly.
32
AUSTRALIAN PRAWN & SWEET CORN CHOWDER WITH CHEDDAR SCONES INGREDIENTS CHEDDAR SCONES
self-raising flour › 140½gcups chilled unsalted butter, chopped › 50 g grated cheddar, plus extra for sprinkling › ¾ cup buttermilk, plus extra for brushing › Sea salt & black cracked pepper › CHOWDER medium green Australian prawns › 20 g butter › 40 garlic, crushed › 32 cloves plain flour › 500tablespoons peeled & chopped into small dice › 1 litreg potatoes, fish stock › ½ cup single cream › 1 cup corn kernels › Creme fraîche and crispy chopped pancetta to serve › Baby chervil to serve ›
METHOD
PREP TIME: 10 MINS
› COOKING TIME: 30 MINS › SERVES: 4
To make the cheddar scones: Place flour and butter into a bowl and use your fingertips to mix in butter until it resembles fine breadcrumbs. Add the cheddar and buttermilk, season with salt and pepper and mix until just combined. Transfer to a floured surface and bring together. Roll out to 2 cm round and score into squares. Transfer to a lightly floured baking tray. Brush with extra buttermilk and sprinkle with extra cheddar. Bake for 20-25 minutes or until golden and cooked through. Set aside. To make the chowder: Heat butter in a large saucepan. Add garlic and cook for 1-2 minutes or until lightly browned. Add the flour and stir for 1 minute Add potatoes and stock, bring to the boil stirring occasionally. Reduce heat and simmer for 1012 minutes or until potatoes are cooked. Using a stick blender blend until smooth. Peel and devein the prawns, removing the tails. Return to saucepan and add the cream, corn and prawns and cook for a further 5 minutes or until the prawns are cooked. Season with salt and pepper. Top with crème fraîche, crispy chopped pancetta and baby chervil to serve.
35
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 coldestpart 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 canbe 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.
Peeling Prawns
It is slightly easier to shell a cooked prawn than an uncooked one, but following these simple steps should make it fast and fun. 1
Remove the head. Hold the body and twist the head off.
2
Remove the main shell. Grip the legs and shell between thumb and index finger and peel away from yourself lifting off one section at a time. Repeat until only the tail section remains.
3
Pop the tail. Squeeze the base of the tail and the prawn should pop out (or leave the tail section in place for impressive presentation).
See more recipes and watch our how-to videos at australianprawns.com.au
