Recipes — prawns

Having a dinner party? This dish is simple, but very impressive, and just perfect.

Prep Time

    •    Prep time: 3 hours
    •    Cook time: 25 minutes
    •    Yield: Serves 4

Ingredients

    •    450g linguine
    •    3 tbsps olive oil
    •    300ml thin cream
    •    150g frozen peas
    •    2 tsps lemon zest
    •    85g parmesan, grated
    •    3 garlic cloves, crushed
    •    lemon wedges, to serve
    •    3 tbsps finely chopped dill
    •    350g peeled green prawns, tails on

Method

1. Soak the skewers in cold water for 2 hours to prevent them burning.
   
   
2. Place two-thirds of the garlic, the oil and 2 tablespoons dill in a glass bowl. Add the prawns and set aside for 30 minutes to marinate.
   
   
3. Meanwhile, bring a large pan of salted water to the boil, add the linguine and cook following packet directions until al dente, adding peas for last 2 minutes of cooking. Drain.
   
   
4. Place the cream, lemon zest and remaining garlic in a saucepan over low heat and simmer, stirring, for 5 minutes.
   
   
5. Preheat a grill or barbecue to high. Thread 4 prawns on each skewer and grill for 2-3 minutes each side until cooked through.
   
   
6. Add the cream mixture, parmesan and remaining dill to the linguine and serve with the prawn skewers and lemon wedges.

This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/prawns-lemon-pasta/7328b66c-b05c-4d33-b962-ace651b9433c?current_section=recipes&r=recipes/collections/prawnrecipes

Meal prep and freeze ahead our Mediterranean salmon and prawn stew to make weekday dinner quick and easy.

Prep Time

    •    Prep time: 20 minutes
    •    Cook time: 40 minutes
    •    Yield: Serves 4

Ingredients

    •    2 garlic cloves, sliced
    •    crusty bread, to serve
    •    extra lemon zest, to serve
    •    1 celery stick, thinly sliced
    •    small basil leaves, to serve
    •    125ml (1/2 cup) white wine
    •    extra baby capers, to serve
    •    2 tbsps baby capers, drained
    •    400g can baby roma tomatoes
    •    4 x 150g skinless salmon fillets
    •    1 carrot, peeled, finely chopped
    •    1 lemon, rind finely grated, juiced
    •    1 long fresh red chilli, finely sliced
    •    1 leek, trimmed, halved, thinly sliced
    •    4 anchovies, drained, finely chopped
    •    750ml (3 cups) Massel vegetable stock
    •    1 small fennel, trimmed, finely chopped
    •    1 tbsp finely chopped fresh continental parsley
    •    500g medium green prawns, peeled, deveined, tails intact

Method

1. Place the garlic, celery, carrot, fennel, leek, tomatoes, chilli, capers, anchovy, wine and stock in another large sealable glass or plastic container.
2. Place the garlic, celery, carrot, fennel, leek, tomatoes, chilli, capers, anchovy, wine and stock in another large sealable glass or plastic container.
3. Freeze containers for up to 3 months or until the night before cooking. Defrost overnight in the fridge.
4. Place the contents of the vegetable container in a large heavy-based saucepan. Bring to the boil over medium heat. Reduce heat to low and simmer for 30 minutes or until thickens slightly and vegetables are tender. Add the contents of the seafood container and cook for a further 7-10 minutes or until cooked through. Top with the extra lemon zest and extra fried capers. Serve with crusty bread and basil leaves, if using.

This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/mediterranean-salmon-prawn-stew-recipe/mhgo6cj4

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 30 minutes
    •    Yield: Serves 4

Ingredients

    •    1 tsp sugar
    •    1 tbsp peanut oil
    •    2 tsps lemon juice
    •    1 tbsp sambal oelek
    •    2 cloves garlic, crushed
    •    2cm piece fresh ginger, grated
    •    40 uncooked medium king prawns
    •    415gm can whole peeled tomatoes
    •    1 large brown onion, chopped finely
    •    1 medium red capsicum, chopped finely
    •    10cm stick fresh lemongrass, chopped finely

Method

1. Shell and devein prawns, leaving tails intact.
2. Heat oil in wok; stir-fry onion, garlic, ginger and lemongrass, stirring, until onion is soft.
3. Add undrained crushed tomatoes, sambal, juice, sugar and capsicum; bring to a boil. Reduce heat, simmer, uncovered, until sauce thickens.
4. Add prawns; stir-fry until prawns just change colour.

This great family recipe is thanks to Women's Weekly Food Recipes at https://www.womensweeklyfood.com.au/recipes/prawn-sambal-3825

Prep Time

    •    Prep Time: 35 minutes
    •    Cook Time: 15 minutes
    •    Yield: Serves 4

Ingredients

    •    2 garlic cloves
    •    1 tbsp fish sauce
    •    2 fresh red chillies
    •    2 tsps palm sugar
    •    400ml coconut milk
    •    vegetable oil, to toss
    •    1 tbsp ground cumin
    •    1 tbsp light soy sauce
    •    2 tbsps grated fresh ginger
    •    2 tsps chopped lemon grass
    •    400g fresh coriander noodles or egg noodles
    •    750g fresh green prawns, peeled, with tails on
    •    1 tbsp chopped fresh coriander, plus extra leaves, to garnish

Method

1. Preheat oven to 200°C. Place the prawns in a baking dish.
2. Place coconut milk, fish sauce, soy sauce, garlic, ginger, coriander, cumin, chilli, palm sugar and lemon grass in a food processor and blend until smooth. Pour over prawns and bake for 10 minutes. Transfer prawns to a plate and reduce sauce by half over medium heat.
3. Cook noodles in boiling salted water for 5 minutes and toss with a little oil. Serve topped with prawns, sauce and garnished with coriander.

This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/oven-roasted-prawns-coriander-noodles/90ee9b19-1df3-4fcc-8c35-1cbcd59b2090?current_section=recipes&r=recipes/collections/prawnrecipes

The tangy cucumber adds a refreshing pop of flavour and crunchy texture to these rolls. And it’s a great way to use leftover turkey, pork or chicken.

Prep Time

    •    Prep and cook time: 30 minutes
    •    Yield: Serves 4

Ingredients

    •    4 long crusty bread rolls
    •    fresh coriander sprigs to serve
    •    2 cups finely shredded iceberg lettuce
    •    1 long fresh red chilli, thinly sliced, to serve
    •    20 cooked medium prawns, peeled, deveined

Quick-pickle cucumber:

    •    1/2 tsp sea salt
    •    2 tsps white sugar
    •    2 tbsps rice wine vinegar
    •    1 lebanese cucumber, thinly sliced

Spicy cocktail sauce:

    •    2 tbsps tomato sauce
    •    2 tbsps fresh lime juice
    •    1 tbsp sriracha chilli sauce
    •    1 tsp worcestershire sauce
    •    125g (1/2 cup) kewpie or whole-egg mayonnaise

Method

1. For the quick-pickle cucumber, place the cucumber, vinegar, sugar and salt in a large bowl. Use your hands to combine, ensuring each slice is coated in the liquid. Set aside for 15 minutes for the flavours to develop.
2. Meanwhile, for the cocktail sauce, place all the ingredients in a bowl and stir until well combined.
3. When ready to assemble, gently squeeze and discard the excess liquid from the pickled cucumber. Split the bread rolls lengthways, taking care not to cut all the way through. Generously spread both sides of bread with the spicy cocktail sauce. Top with the iceberg lettuce and cucumber. Divide prawns among the rolls and drizzle with extra cocktail sauce. Sprinkle with the coriander sprigs and chilli.

This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/prawn-cocktail-banh-mi-recipeefbbbf/nwqu9bf3