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      Prawn & White Bean Soup

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      Mediterranean Style Prawns

      Chilli Salt Prawns

      Prawn & Fennel Risotto

Prawn recipes

Mediterranean Style Prawns
Prep & cook time 30 mins - Serves 4
This recipe is great served with risoni pasta or jasmine rice

Mediterranean Style Prawns

Ingredients:
1kg uncooked medium tiger prawns
2 tablespoons olive oil
8 green onions, sliced thinly
4 cloves garlic, sliced thinly
1/2 cup dry white wine
700g tomato pasta sauce
2 tablespoons coarsely chopped oregano leaves

Method:
1:
Shell and devein prawns.

2: Heat oil in large frying pan; cook prawns, onion, garlic, in two batches, until prawns are changed in colour. Transfer to large bowl.

3: Add wine to same heated pan; simmer until liquid is reduced by half. Add sauce; bring to the boil. Reduce heat; simmer, uncovered, about 5 minutes or until sauce is thickened.

4: Add prawn mixture and oregano to pan; stir gently until heated through.

5: Divide prawns evenly among serving bowls.

 

Chilli Salt Prawns
Prep & cook time 20 mins - Serves 4
Serve with a watercress salad, if you like

Chilli Salt Prawns

Ingredients:
1kg uncooked medium king prawns
1 tablespoon olive oil
2 teaspoons sea salt flakes
1/2 teaspoon dried chilli flakes
1 teaspoon finely chopped flat leaf parsley
Yoghurt Dipping Sauce:
1 cup yogurt
2 tablespoons mayonnaise
1 tablespoon finely grated lemon rind
1 tablespoon lemon juice

Method:
1:
Preheat oven to 220°C/200°C fan-forced. Oil oven tray; line with baking paper.

2: Make yogurt dipping sauce – combine ingredients in small bowl.

3: Shell and devein prawns, leaving tails intact.

4: Combine prawns, oil, salt and chilli on tray; spread prawns onto single layer. Cook prawns about 10 minutes.

5: Sprinkle parsley over sauce; serve with prawns.

 

Prawn & Fennel Risotto
Prep & cook time 55 mins - Serves 4

Prawn & Fennel Risotto

Ingredients:
1kg uncooked medium king prawns
1 litre fish stock
1 ½ cups water
1 tablespoon olive oil
2 baby fennel bulbs with fronds, chopped finely
1 medium brown onion, chopped finely
2 cloves garlic, crushed
1 ½ cups arborio rice
1/2 cup dry white wine
1/2 cup coarsely chopped flat leaf parsley
1/4 cup finely chopped chives
Fennel & Lemon Salad:
1 baby fennel bulb with fronds, chopped finely
2 tablespoons lemon juice
1 tablespoon olive oil

Method:
1:
Shell and devein prawns.

2: Make fennel and lemon salad - combine all ingredients for salad in a medium bowl.

3: Combine stock and the water in large saucepan; bring to the boil. Reduce heat; simmer, covered.

4: Heat oil in large saucepan; cook fennel, onion and garlic, stirring, until soft. Add rice; stir to coat in mixture. Add wine; cook, stirring, until liquid is almost evaporated.

5: Stir 1 cup simmering stock mixture into rice mixture; cook, stirring, over medium heat until liquid is absorbed. Continue adding stock mixture in 1 cup batches, stirring, until liquid is absorbed after each addition. Add prawns with last cup of stock mixture; cook, stirring, until prawns and rice are tender. This will take about 25 minutes in total.

6: Stir herbs into risotto. Serve risotto with fennel and lemon salad.

Prawn & White Bean Soup
Prep & cook time 40 mins - Serves 6

Ingredients:
600g uncooked medium king prawns
1 tablespoon olive oil
1 large leek, chopped finely
2 stalks celery, trimmed & chopped finely
1 medium brown onion, chopped finely
2 cloves garlic, crushed
400g can cannellini beans, rinsed, drained
2 Litres salt-reduced chicken stock
1/2 cup macaroni pasta
1/2 cup coarsely chopped flat leaf parsley

Method:
1:
Shell and devein prawns; chop coarsely.

2: Heat oil in large saucepan; cook leek, celery, onion and garlic, stirring, until onion is soft. Add beans and stock to pan; bring to the boil. Add pasta; reduce heat, simmer, covered, about 10 minutes or until pasta is tender.

3: Add prawns to soup; simmer, uncovered, about 3 minutes or until prawns are tender. Stir in half the parsley.

4: Divide soup among serving bowls, sprinkle with remaining parsley.

 

Red Prawn & Eggplant Curry
Prep & cook time 35 mins - Serves 4
Steamed jasmine rice goes well with this dish

Ingredients:
1kg uncooked medium king prawns
2 tablespoons vegetable oil
3 baby eggplants, cut into 2cm pieces
1/4 cup thai red curry paste (adjust the amount to suit your heat tolerance)
1 cup water
270ml can light coconut milk
2 tablespoons fish sauce
2 tablespoons lime juice
1 teaspoon caster sugar
1/2 cup coriander leaves
1/2 cup thai basil leaves
4cm piece of ginger (20g), cut into matchsticks

Method:
1:
Shell and devein prawns.

2: Heat oil in large frying pan; cook eggplant, stirring, until browned lightly. Add curry paste; cook, stirring, until fragrant. Stir in the water and coconut milk; bring to the boil. Reduce heat, simmer, uncovered, 3 minutes.

3: Add sauce, juice, sugar and prawns to pan; simmer, stirring, until prawns are cooked. Remove from heat, stir in half the herbs and half the ginger. Serve curry sprinkled with remaining herbs and ginger.

 

Garlic Prawns on the BBQ
Prep & cook time 20 mins - Serves 4
We used tiger prawns in this recipe, but any uncooked prawns are good. Chilli can also be added to this recipe. Uncooked bug tails are also a good alternative to prawns

Garlic Prawns on the BBQ

Ingredients:
1kg uncooked prawns
50g melted butter
Olive oil
6 cloves Garlic, crushed
1 tablespoon coarsely chopped flat leaf parsley
1 tablespoon rosemary coarsely chopped
2 medium lemons

Method:
1:
Shell and devein prawns (can leave whole if you wish, or just peel body leave head and tail on for presentation).

2: Let the prawns sit in the melted butter, add crushed garlic; Turn prawn is butter/garlic mixture a few times.

3: Add olive oil to BBQ hotplate; place prawns on medium BBQ heat for about 6 mins, or until bright orange, turning halfway.

4: Place on serving dish; mix rosemary, parsley and excess garlic from hotplate together and place over the top.

5: Serve prawns with lemon wedges.

 

Prawns Fiery with Linguine
Prep & cook time 25 mins - Serves 4
We used tiger prawns in this recipe, but any uncooked prawns are good. For something different you can add 2 teaspoons of squid ink to the pasta after it is drained, before prawn mixture is added

Ingredients:
500g linguine
1 cup olive oil
2 cloves finely chopped garlic
1 - 2 large red chillies, seeded and finely chopped
500g raw tiger prawns
3 spring onions, sliced on the angle
Grated rind 1/2 lemon
2 tablespoons coarsely chopped flat leafed parsley
1 lemon quartered

Method:
1:
Peel and devein prawns.

2: Bring a large pot of water to the boil and boil linguine for 8 minutes until al dente.

3: Meanwhile heat olive oil, garlic and chilli in a frypan over medium heat and cook for 1 minute. Add prawns, spring onions and lemon rind; cook prawns for about 6 mins, or until bright orange, turning halfway.

4: Drain cooked pasta well then return to pot. Pour over the oil and prawn mixture add parsley. Toss with two forks to allow oil through the pasta.

5: Divide pasta among serving plates; add lemon wedges, parsley, freshly ground pepper and salt and serve.