New ways with prawns and not a barbie in sight!
Prawn fritters
½ cup chickpea flour
1 tsp baking powder
½ tsp smoked paprika
1 tsp salt
Pinch crumbled saffron threads
Zest and juice of a lemon
⅓ cup buttermilk
1 spring onion
Handful of parsley and chives
⅔ cup corn kernels
200g shelled, deveined and chopped raw prawns
Vegetable oil to fry
Lime wedges or remoulade sauce, to serve
- Into a mixing bowl sift chickpea flour, baking powder, smoked paprika, salt, a good grind of black pepper and a pinch of crumbled saffron threads. Whisk the zest and juice of a lemon into buttermilk, then stir into the flour to form a smooth, thick batter. Chill to rest a little.
- Chop spring onion and a handful of parsley and chives and fold into the batter with corn kernels and shelled, deveined and chopped raw prawns.
- Fry spoonfuls of the batter in hot oil, taking care to turn them so fritters colour evenly but don't burn. Drain, sprinkle with sea salt flakes and serve with fresh lime wedges, or remoulade sauce.
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Fruity prawn salad
2 Tbsp fish sauce
1 Tbsp shrimp paste
1 clove garlic crushed with 1 Tbsp sugar
1 Tbsp cider vinegar
1 Tbsp habanero sauce
Zest and juice of a lime
Choice of seasonal fruit (see step 2)
Cooked and peeled prawns
- Make dressing. Shake fish sauce, shrimp paste, garlic crushed with sugar, cider vinegar, habanero sauce and the zest and juice of a lime in a jar until well combined.
- Make a fruity salad using seasonal produce. We've chopped up tomatoes, avocado, feijoas, grapefruit segments and coriander leaves. Or try pears, shaved fennel, oranges and watercress. Add enough cooked and peeled prawns to feed your tribe and toss with a generous amount of dressing.
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Prawn remoulade
¼ cup mayonnaise
¼ cup sour cream
2 Tbsp grainy mustard
1 Tbsp Dijon (or horseradish) mustard
1 Tbsp tarragon (or cider) vinegar
¼ tsp cayenne pepper
Handful chopped tarragon
Cooked peeled prawns
Squeeze lemon juice
Finely shredded cabbage or fresh or grilled late-summer heirloom tomatoes, to serve
- Whisk mayonnaise, sour cream, grainy mustard, Dijon (or horseradish) mustard, tarragon (or cider) vinegar, and cayenne pepper until smooth. Stir in a handful of chopped tarragon.
- Toss cooked, peeled prawns with enough of the sauce to generously coat them well. Season with salt, freshly ground pepper and a squeeze of lemon juice. Serve on a bed of finely shredded cabbage, or pile on to thick slices of late summer heirloom tomatoes, fresh or grilled.
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Sambal prawns
Serve this sambal with rice. You can also add beans, eggplant or okra during cooking.
5-7 small red chillies
3 garlic cloves
1 small knob ginger
2 kaffir lime leaves
1 lemongrass stalk, root end only
Zest and juice of 1 lime
1 Tbsp coriander seeds
1 Tbsp shrimp paste
1 tsp salt
1 Tbsp sesame oil
2 tomatoes, finely chopped
1 cup prawn or fish stock
½ cup fresh or dehydrated coconut, grated
2-3 stalks curry leaves
1 small can (165ml) coconut milk
12, or more, large unshelled raw prawns
Lime wedges to serve
- Blitz together in a food processor chillies, garlic, ginger, kaffir lime leaves, lemongrass stalk, the zest and juice of a lime, coriander seeds, shrimp paste, salt, and a good grind of black pepper to form a smooth paste.
- In a wok, heat sesame oil, then quickly fry the paste until fragrant. Add tomato and sauté. Add prawn or fish stock, grated coconut and 2-3 stalks curry leaves, then simmer, reducing to form a thick sauce.
- Add coconut milk and unshelled raw prawns. Simmer until they have just changed colour, turn off the heat and cover until ready to eat. Serve with lime wedges and a finger bowl of hot water.