Summer 2020-2021 Australian Prawn Cookbook.

E L P SIM CELEBRATIONS

32 PAGE SUMMER COOK BOOK

D E L L I H C

Prawn Salad with a Yoghurt and Herb Dressing and Crispy Pecorino Toast INGREDIENTS

12 thin baguette slices › Olive oil for brushing › 1 cup finely grated pecorino › 2 baby cos lettuce, and halved › 16 cooked Australianrinsed › Fresh lime to serve Prawns, peeled and deveined, tails intact › YOGHURT DRESSING Greek yoghurt › 1½cupclove garlic finely chopped › 1 tablespoon juice › ½ cup parsleylemon leaves › ½ cup mint leaves › Sea salt and freshly cracked black pepper ›

METHOD

› PREP TIME: 20 MINS › COOK TIME: 10 MINS › SERVES: 4

To make the yoghurt dressing: place the yoghurt, garlic, lemon, parsley and mint in a small food processor, season with salt and pepper and process until well combined. Refrigerate until ready to use.

Preheat oven to 180C. Place the baguette slices on a baking tray lined with baking paper. Brush with olive oil and sprinkle over pecorino, salt and pepper. Using your fingertips press the cheese into the bread slices and bake for 10 minutes or until golden and crisp. Allow to cool.

Place the cos lettuce halves on a large platter and top with prawns and croutons.

Drizzle with yoghurt dressing and serve with fresh lime and extra dressing.

4

CHILLED

Australian Prawns and Triple Dipping Sauce Medley INGREDIENTS

24 cooked Australian Prawns, peeled and deveined › Fresh › lemon and watercress to serve MANGO PRAWN DIPPING SAUCE mangoes, peeled, seed removed and cut into chunks › 21 clove garlic, crushed › ¼ cup lime juice › 2 tablespoons › Pinch sea salt apple cider vinegar › 1 tablespoon finely diced jalapeno pepper › JALAPEÑO PRAWN DIPPING SAUCE jalapeños seeds removed and roughly chopped › 41 cup leaves › 1 clovecoriander garlic, crushed › ½ cup mayonnaise › 2 tablespoons mirin › 2 tablespoons fresh lime juice › 2 tablespoons olive oil › CHILLI MAYONNAISE PRAWN DIPPING SAUCE sriracha › 1½tablespoon cup mayonnaise › 1 tablespoon lime juice ›

METHOD

To make the mango dipping sauce: place the mangoes, garlic, lime juice, vinegar, and sea salt in a small food processor and process until smooth.

Add the chopped jalapeño and mix to combine.

To make the jalapeño dipping sauce: Place the jalapeños, coriander, garlic, mayonnaise, mirin, lime juice and olive oil in a food processor and process until smooth.

To make the chilli mayonnaise: Place the sriracha, mayonnaise and lime juice into a bowl and mix to combine.

Serve the chilled prawns with the mango, jalapeño and chilli mayonnaise dipping sauces, fresh lemon and watercress.

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D E L L I GR

Prawn Bruschetta with Tomato Skewers and Pesto INGREDIENTS

2 punnets of mixed cherry tomatoes › 24 Australian Prawns, peeled and deveined tails intact › Olivegreen for brushing › Sea saltoil and freshly cracked black pepper › 8 slices sourdough › 2 x 200g fresh mozzarella › Store bought pesto to serve › Fresh chervil to serve ›

METHOD

› PREP TIME: 20 MINS › COOK TIME: 15 MINS › SERVES: 4

Preheat char grill or barbecue over high heat. Thread cherry tomatoes onto metal skewers and brush both prawns and tomatoes with olive oil, season with salt and pepper and grill for 6-8 minutes turning occasionally until the tomatoes are charred and the prawns are cooked through. Set aside keep warm. Brush sourdough with olive oil and grill for 1-2 minutes each side or until charred. Top with slices of mozzarella, prawns and cherry tomatoes. Drizzle with pesto and sprinkle with chervil to serve.

8

O Z I R O CH

and Garlic Prawn Pasta INGREDIENTS

linguine › ¼400g cup olive oil › 2 chorizo, peeled and finely chopped › 3 cloves garlic, finely chopped › 2 tablespoons finely grated lemon zest › 24 green Australian Prawns, peeled and deveined tails intact › ¼ cup pasta water › ¼ cup finely grated parmesan + extra to serve › Sea salt and freshly cracked black pepper › ¼ cup each baby basil and parsley › Fresh lemon to serve ›

METHOD

› PREP TIME: 15 MINS › COOK TIME: 20 MINS › SERVES: 4

Cook pasta in a large pot of boiling salted water for 8-10 minutes or until al dente. Drain and set aside reserving some of the pasta water Meanwhile, heat half the oil in a large non-stick frying pan over med high heat. Add chorizo garlic, and lemon zest and cook for 4-5 minutes or until chorizo is crisp. Set aside keep warm. Heat remaining oil over high heat and cook the prawns turning for 4-5 minutes or until golden. Return the chorizo to the pan along with the pasta, pasta water as needed and parmesan. Season with salt and pepper and toss to combine. Serve with fresh lemon, baby herbs and extra parmesan.

11

PRAWN

Omelette with Chilli Jam INGREDIENTS

tablespoon fish sauce › 11 tablespoon › 8 eggs store bought chilli jam + extra to serve › 2 tablespoons vegetable oil › 16 cooked Australian Prawns, peeled and deveined › 4 baby cucumbers, quartered lengthways › 1 carrot peeled and shredded › 1 cup bean sprouts, trimmed › ¼ cup coriander leaves › ¼ cup thai basil leaves › ¼ cup Vietnamese mint leaves › Black and white sesame, crushed peanuts and fresh lime to serve. ›

METHOD

› PREP TIME: 20 MINS › CHILL TIME: 30 MINS › COOK TIME: 5 MINS

Place the fish sauce and chilli jam in a bowl and mix to combine. Add the eggs and whisk until light and fluffy. Heat half the oil in a medium non-stick pan over high heat. Add half the egg mixture and move gently around the pan. Cook for 1-2 minutes or until egg begins to set. Fold in half. Set aside keep warm. Repeat with remaining oil and egg mixture.

To serve top the omelettes with prawns, cucumber, carrot, bean sprouts, mixed herbs, sesame, nuts and fresh lime. Serve with extra chilli jam.

12

N W A R P

San Choy Bao INGREDIENTS

green Australian Prawns, peeled, tails intact › ¼24cup chilli jam + extra to serve › 1 tablespoon vegetable oil › ¼ cup white vinegar › 1 tablespoon caster sugar › 2 carrots shredded › 2 butter lettuce, leaves trimmed and washed › 1 red onion, thinly sliced › 3 cucumbers, sliced › 2 cups bean sprouts, trimmed › ½ cup each of Thai basil, coriander and Vietnamese mint › ½ cup roasted crushed peanuts › Fresh limes and crispy eschalots and sesame to serve ›

METHOD

› PREP TIME: 25 MINS › COOK TIME: 15 MINS › SERVES: 4 Place the prawns, chilli jam and oil in a bowl and toss to coat.

Preheat a char grill or barbecue over high heat. Grill prawns for 1-2 minutes each side or until cooked through. Set aside keep warm.

Place vinegar and sugar in a bowl and stir to dissolve. Add carrot and toss to coat.

Place the grilled prawns on a large platter with carrot, lettuce, red onion, cucumber, beansprouts, herbs, peanuts, limes, eschalots, sesame and extra chilli jam. To serve, place the prawns into lettuce cups and top with remaining ingredients.

15

Grilled Prawn Noodle Bowls INGREDIENTS

green Australian Prawns, peeled and deveined with heads and tails intact › 218tablespoons store bought chilli jam › 1 tablespoon vegetable › 200g vermicelli noodlesoilcooked as per packet instructions › ¼ cup crushed salted cashews › Fresh mint and baby shiso (optional) leaves to serve › Lime wedges to serve › GREEN CHILLI DRESSING green chillies, deseeded and roughly chopped › 3½long cup coriander leaves › 2 cloves garlic, peeled and roughly chopped › 2 tablespoons sauce › 3 tablespoons fish › Juice of 3 limesfinely grated palm sugar › 1 tablespoon vegetable oil ›

METHOD

› PREP TIME: 20 MINS › COOK TIME: 10 MINS › SERVES: 4

To make the green chilli dressing: place the green chilli, coriander, garlic, fish sauce, palm sugar, lime juice and oil in a small food processor and process until finely chopped. Refrigerate until ready to serve.

Preheat char grill or barbecue over high heat. Place the prawns, chilli jam and oil in a bowl and toss to coat. Thread the prawns onto wooden skewers that have been soaked in water for 10 minutes. Grill for 2-3 minutes each side or until charred and cooked through.

Place the noodles in a bowl with half the dressing and toss to coat. To serve place the dressed noodles into bowls and top cashews and fresh herbs. Serve with grilled prawns, fresh lime and extra dressing.

16

D E R A E S

Prawn and Pink Grapefruit Salad with Spiced Nuts INGREDIENTS

peanut oil › ¼2 tablespoons cup chopped peanuts › 1 tablespoon sesame seeds › ½ teaspoon chilli › 24 green Australianflakes Prawns, peeled and deveined, tails intact › Sea salt and freshly cracked pepper › 2 pink grapefruit, peeled andblack › 2 eschalots, peeled and thinlysegmented › ½ cup thai basil leaves sliced › ¼ cup round mint leaves › DRESSING finely grated palm sugar › 2¼tablespoons cup lime juice › 1 tablespoon sauce › 2 red chillies,fish deseeded and finely chopped › 1 teaspoon finely grated ginger › 1 clove garlic, peeled and finely chopped ›

METHOD

› PREP TIME: 25 MINS › COOK TIME: 10 MINS › SERVES: 4

To make the dressing: Place the palm sugar, lime juice, fish sauce, chilli, ginger and garlic in a bowl and stir until sugar has dissolved.

Heat oil in a large nonstick frying pan over medium high heat. Add peanuts and cook stirring for 1-2 minutes or until starting to turn golden.

Add sesame and chilli flakes and cook until golden. Using a slotted spoon remove nuts and set aside. Season prawns with salt and pepper and cook in batches for 4-5 minutes or until cooked through. Set aside and allow to cool.

Place the prawns, grapefruit, eschalot and herbs in a bowl. Spoon over a little dressing and toss to coat. Pile the prawn salad onto a platter and top with spiced nuts.

19

D E L L I R G

Pineapple Prawns with Green Chilli Salsa Verde INGREDIENTS

large green Australian Prawns, peeled with heads intact › 124small pineapple, halved and sliced › Baby coriander and fresh lime to serve › PINEAPPLE AND RUM MARINADE chopped fresh ripe yellow pineapple › 460g dark rum › 100ml lime juice › 24 tablespoons garlic cloves, crushed › 2 teaspoons seeds › 2 teaspoons coriander sea salt flakes › 55g caster sugar › GREEN CHILLI SALSA chillies, deseeded and finely chopped › 4½green coriander leaves, finely chopped › ½ cup 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 MINS › 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 a medium heat and cook, stirring, for 10 minutes or until reduced and sticky. Set aside.

Preheat a barbecue or chargrill pan over a 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.

20

D E C I P S

Prawn Cocktail Baguette INGREDIENTS

cooked Australian Prawns, peeled and deveined, tails intact › 24 ripened tomatoes, skins removed and finely chopped › 4¼vine cup tomato juice › 2 teaspoons › 1 tablespoon Tabasco grated lime zest › 2 tablespoonsfinely lime juice › 2 teaspoons finely › 2 French baguetteschopped parsley › 1 butter lettuce, leaves removed and rinsed › 1 small fennel bulb, trimmed and finely sliced on a mandolin › 2 avocados, peeled, deseeded and cut into wedges › Baby parsley leaves top serve › COCKTAIL SAUCE cup mayonnaise › ½2 teaspoons tomato ketchup › 1 teaspoon Tabasco › 1 tablespoon lime juice ›

METHOD

› PREP TIME: 20 MINS

To make the cocktail sauce: place the mayonnaise, ketchup, Tabasco, and lime juice in a bowl and whisk until smooth.

Place the prawns, tomatoes, tomato juice, Tabasco, lime zest, lime juice and parsley in a bowl and toss to combine. Refrigerate for 30 minutes.

Cut the baguettes lengthways down the centre. Spread the bottom half of the baguettes with cocktail sauce and top with butter lettuce, spicy prawns, fennel, avocado and baby parsley leaves. Top with remaining half of the baguette and divide each baguette into four. Serve with fresh lime and extra cocktail sauce.

23

Prawns on Soft Polenta INGREDIENTS

cup olive oil › 1¼small finely chopped › 2 clovesonion, garlic, finely chopped › 3 baby fennel, sliced, fronds reserved › 1 punnet cherrythinly › 1 cup white winetomatoes, halved › 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 cups milk › 21 bay leaf › 2 teaspoons salt › 1 cup instant sea › 50 g butter polenta › ½ cup finely grated parmesan + extra to serve ›

METHOD

› PREP TIME: 30 MINS › COOK TIME: 15 MINS › SERVES: 4

To make the soft polenta: place the milk, bay leaf and salt in a saucepan and bring to the 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 light 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.

24

INGREDIENTS

12 large green Australian Prawns, butterflied › Olive oil for brushing › 2 tablespoons olive oil › 1 onion, finely chopped › 6 cloves garlic, finely chopped › 1 teaspoon chilli flakes › 1 tablespoon lemon thyme leaves › 1 tablespoon lemon zest › 1 cup white wine › 1 cup cream › 1 kilo mussels, cleaned › Toasted sourdough and fresh lemon to serve › BASIL BUTTER cups basil leaves › 2100g softened butter › 1 tablespoon lemon zest › Sea salt and freshly cracked black pepper ›

METHOD

› PREP TIME: 10 MINS › COOK TIME: 20 MINS › SERVES: 4

To make the basil butter: Place the basil, butter and lemon zest in a small food processor. Season with salt and pepper and process until smooth and basil is finely chopped.

Preheat barbecue or grill plate over high heat. Brush prawns with olive oil and season with salt and pepper. Place the prawns flesh side down and grill for 1-2 minutes each side or until just cooked. Set aside, keep warm.

Heat oil in a large deep sided frying pan. Add the onion and garlic, cook stirring for 6-8 minutes or until soft and golden. Add the chilli, thyme, lemon zest, white wine and cream bring to the boil. Add the mussels reduce heat and simmer for 3-4 minutes or until mussels have opened. Add the prawns to the pan and warm through, basting with the broth.

Serve with large wedges of toasted sourdough smothered with basil butter and fresh lemon.

27

I L L I H C

Prawn Pasta with Blistered Cherry Tomatoes and Saffron Butter INGREDIENTS

cherry truss tomatoes › 224punnets green Australian Prawns, peeled deveined tails intact › 2 tablespoons oil + extra for brushing › 4 cloves garlic olive chopped › 1 teaspoon chillifinely flakes › 1 tablespoon lemon › ¼ cup white wine zest › thickened cream › ¼¼ cup cup chicken stock › 1 tablespoon finely chopped tarragon ›

SAFFRON BUTTER

saffron threads › Pinch › 100g salted butter

FRESH PASTA

egg yolks › 81 egg › 3 teaspoons olive oil › 1 teaspoon table salt › 400gm “OO” flour ›

This recipe is for the home gourmet using made from scratch pasta.

You can save a significant amount of time using store-bought fresh fettuccine.

METHOD

› PREP TIME: 35 MINS + RESTING › COOK TIME: 25 MINS › SERVES: 4

To make saffron butter: Infuse saffron in 1 tablespoon of boiling water. Place the butter and saffron in a small food processor and blend until smooth.

To make the fresh pasta: Place the egg yolks, whole eggs, oil, salt and flour in a food processor pulse until fine crumbs form. You may need to add a little water to bring the dough together. Place the dough on a lightly floured work surface and knead for 10 - 12 minutes or until smooth and elastic. Divide into 2 balls and flatten. Wrap in cling wrap and refrigerate for at least an hour or overnight. Bring dough to room temperature before using. Divide pasta dough into 6 pieces and, working with a piece at a time, flatten and roll through a pasta machine, starting at the widest setting, dusting with flour as necessary. Fold in half and repeat until pasta is smooth and silky, then continue rolling and folding, reducing the settings notch by notch each time, until dough reaches a thickness of 2mm.

To make fettuccine: feed pasta sheets through the fitted pasta cutting attachment.

Heat a grill plate or barbecue over high heat. Brush the tomatoes and prawns with olive oil and grill turning occasionally for 4-5 minutes or until they are charred and blistered.

Set aside keep warm. Cook the pasta in a large pot of boiling salted water for 4-5 minutes or until al dente. Drain and set aside.

Heat oil and half the saffron butter in a large frying pan over medium heat. Add garlic, chilli flakes and lemon zest, cook stirring for 1 minute or until golden. Add the wine, cream and stock and cook for another 2-3 minutes or until thickened. Add the tarragon, charred prawns and half the cherry tomatoes. Cook for another 2-3 minutes until the flavours have combined. Add the cooked pasta and toss to coat. Divide between four serving bowls and top with reserved tomatoes, baby basil and parsley leaves. Serve with fresh lemon and extra melted saffron butter if desired.

28

VoVo Australian Prawns Crumbed in Coconut with a Raspberry Chilli Jam and Sour Cream INGREDIENTS

flour, plus extra for dusting › 125g plain teaspoons baking powder › 1½ salt and freshly cracked › Sea black pepper medium egg, beaten › 1150ml ice-cold water › 1 cup panko breadcrumbs › 1 cup unsweetened desiccated coconut › 28 large green Australian Prawns, › peeled and deveined with tails intact oil for deep frying › Vegetable › Sour cream to serve

RASPBERRY CHILLI JAM

raspberries › 250g long red chillies, stem and › 3seeds removed, roughly chopped › 1 garlic clove red wine vinegar › 32 tablespoons piece ginger, skin removed › andcmchopped zest and juice of two limes › The soft brown sugar › 2A tablespoons of ground allspice › ½pinch › teaspoon sea salt

METHOD

› PREP TIME: 30 MINS › COOK TIME: 30 MINS

To make the raspberry 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 a 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 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 to 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 paper towel. Serve with raspberry chilli jam and sour cream.

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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