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    Recipes — Entrée

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    Prawn Salad with Avocado Cream

    The essential summer side, sweet and juicy prawns with avocado cream.

    Prep Time

        •    Prep and cook time: 20 minutes
        •    Yield: Serves 4


        •    3 limes
        •    2 avocados
        •    1/4 cup (60ml) olive oil
        •    2 cups baby salad leave
        •    2 tbsps chilli oil. to drizzle
        •    5 tbsps (100ml) coconut cream
        •    1/2 telegraph cucumber, finely sliced
        •    16 cooked prawns, peeled, deveined, leaving tails intact


    1. Squeeze juice from 1 lime and set aside. Peel and segment remaining 2 limes and place in a bowl with cucumber. Blend avocado flesh in a blender with coconut cream and lime juice until smooth, then season.
    2. Add salad leaves to bowl with lime segments and cucumber, then toss with olive oil and season. Spread avocado cream in the centre of 4 serving plates, top with some salad. Place 4 prawns on top of each plate. Drizzle with chilli oil to serve.

    This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/prawn-salad-avocado-cream/66874961-07c7-4d36-91fd-1f3fe9bd488f?

    Cucumber Noodle Prawn and Mango Salad

    Recipe for a fresh cucumber noodle prawn and mango salad which is also gluten free. All the thai flavours of Bangkok in this hearty spiralizer salad recipe. This Cucumber Noodle Prawn and Mango Salad is gluten free and makes clean eating look so easy! It is inspired by Thai flavors and tastes like the perfect thing to have this mango season. Serve cold and binge on!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 4


        •    2 tsps Olive Oil
        •    1 tsp Fish Sauce
        •    1 Red Onion (spiralized)
        •    Salt and Pepper to taste
        •    3 Cucumbers (spiralized)
        •    1 tbsp Rice Wine Vinegar
        •    2 tbsps Chilli (Thai Sweet Sauce)
        •    Mint Leaves (Chopped for topping)
        •    2 Mangoes (cored, peeled and sliced)
        •    400 grams Tiger Prawns or any other prawns of your choice, cleaned and deveined


    1. Heat a teaspoon of oil in a pan.
    2. Sprinkle salt and pepper on the prawns and slide them into the pan. Pan roast them for 3-4 minutes on each side till they are cooked. For smaller prawns, the cooking time will vary. Alternatively you can also blanch the prawns in hot water to flash cook them.
    3. Whisk together the remaining oil, sweet chilli sauce, fish sauce, vinegar and salt to make the salad dressing.
    4. Add prawns, mangoes, cucumbers and onions into a bowl and drizzle with salad dressing. Toss to combine. Top with freshly chopped mint leaves.

    NOTES: If you are serving this salad at a later stage, do not mix the dressing or the vegetables will leave water. To serve later, mix everything except the dressing and refrigerate. Toss in the dressing just before serving.

    This great family recipe is thanks to My Food Story Recipes at https://myfoodstory.com/cucumber-noodle-prawn-and-mango-salad-gluten-free-recipe/

    Prawns on Toast with Lemon Myrtle Mayonnaise

    Capture the flavour of Australian country cooking with this simple prawn and lemon myrtle mayonnaise starter.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 2 minutes
        •    Yield: Serves 6


        •    Olive oil, to brush
        •    1 garlic clove, halved
        •    1/3 cup (80g) sour cream
        •    6 slices sourdough, halved
        •    1 tbsp finely chopped flat-leaf parsley
        •    1/3 cup (100g) whole-egg mayonnaise
        •    2 tsps ground lemon myrtle (see notes), plus extra to serve
        •    18 cooked peeled prawns, deveined, halved lengthways if large


    1. Preheat a barbecue or chargrill pan on high heat. Brush oil over both sides of the bread. Grill bread, turning, for 1-2 minutes until charred. Rub warm bread with the cut side of the garlic.
    2. Combine mayonnaise, sour cream and lemon myrtle in a bowl, then season. Toss the prawns with half the mayonnaise mixture, then pile onto toasts. Sprinkle with parsley and a little extra lemon myrtle, then serve with the remaining mayonnaise mixture.

    This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/prawns-toast-lemon-myrtle-mayonnaise/de22312f-aabf-449a-a80e-8f41f6774dcd?

    Home cured Huon Ocean Trout, Salsa Verde, Citrus Crème Fraiche

    This dish from Ashley Davis at Pure South can be easily prepared the day before with surprisingly minimal effort and stunning results. This 2:1 curing method acts quickly and will be ready to eat in no longer than 24 hours.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 10


        •    3g salt
        •    20g dill
        •    1 tomato
        •    15g chives
        •    35g capers
        •    25g parsley
        •    Salt to taste
        •    15g tarragon
        •    250ml olive oil
        •    600g table salt
        •    20g lemon juice
        •    4g crushed garlic
        •    300g caster sugar
        •    25g spring onions
        •    10g Dijon mustard
        •    1 lemon (zest only)
        •    150g crème fraiche
        •    For the Salsa Verde
        •    1 orange (zest only)
        •    2 lemons (zest only)
        •    For the Citrus Crème Fraiche
        •    1/4 ruby grapefruit (zest only)
        •    4g green chilli, seeds removed
        •    1 side Huon Ocean Trout (skin on, pin bones out)


    For the salmon:

    1. Combine the salt, sugar and lemon zest. Place the trout skin side down in a suitable sized tray that will fit in the fridge.
    2. Leaving the skin of the fish flat on the tray, completely cover the fillet with the salt mixture.
    3. Cling film and set aside in your fridge for between 18 and 24 hours, but no longer. The longer it is left the more firm the fish will become, but it will also take on more salt. After 24 hours remove the fillet from the tray and wash under cold running water for 5 minutes to remove all of the salt mixture.
    4. Pat dry with paper towel or a cloth. Your fish is ready to be thinly sliced away from the skin.

    For the salsa verde:

    1. We have measured all of the ingredients for restaurant consistency and balanced results, however, salsa verde is really quite a simple herb salsa and most of the herbs are interchangeable. Salsa verde brings freshness and acidity to compliment the ocean trout. The recipe equates to roughly half a small bunch of each of the herbs and we use the leaves only.
    2. Chop all of the herbs finely using a sharp knife. Remove the seeds from the chilli and finely chop. Cut the tomato in quarters, remove the seeds and finely chop also. Crush the garlic to a paste. If using salted capers, rinse them first to remove excess salt. Add all of the ingredients to a mixing bowl and mix thoroughly. This can also be made in advance to allow all of the flavours to marry and will keep for 2-3 days in the fridge.
    3. For the citrus Crème Fraiche: Finely grate the zest and combine with the crème fraiche. Season if necessary.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/home-cured-huon-ocean-trout-salsa-verde-citrus-creme-fraiche/

    Prosciutto-Wrapped Scallops with Balsamic

    Scallops and bacon are a classic combination. The only thing that can top bacon in my book is prosciutto.  That’s exactly what I used to take this Prosciutto-Wrapped Scallops recipe to the next level.  That, and truffle balsamic.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 2


        •    8 sea scallops
        •    1 tbsp olive oil
        •    8 slices of prosciutto
        •    1 fresh lemon, halved
        •    Balsamic reduction, to finish
        •    Freshly ground pepper, to taste


    1. Fold prosciutto slices in half lengthwise.  Wrap one piece around the outside of each scallop, overlapping prosciutto ends and securing with a toothpick.
    2. Heat pan to med-high and drizzle pan with the olive oil.
    3. Sprinkle salt and pepper over each scallop, squeeze lemon over them, and place in pan.  Cook 6-7 minutes, turning once, until just opaque.  They are done when the prosciutto is a light brown crisp and the scallops are slightly golden.
    4. Plate and drizzle with high-quality balsamic.

    This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/Prosciutto-Wrapped-Scallops-with-Balsamic-2348683#directions