Prawn Recipes

Prawn Skewers On White Bean Salad

A healthy combo of superfoods and seafood in a dish that is mouth-wateringly delicious.

Serves 4

Ingredients

1kg green prawns, peeled and deveined

2tbsp extra virgin olive oil

i long fresh red chilli, finely chopped

2cm piece ginger, peeled and grated

1 lime, zested and juiced

2 tbsp fresh coriander, chopped

Salt and pepper

1 can (400g) cannellini beans, rinsed and drained

1 punnet cherry tomatoes, halved

Method

  1. Combine prawns, half the olive oil, chilli, ginger, lime zest and half the coriander in a large bowl. Season with salt and pepper.
  2. Thread prawns onto presoaked skewers and transfer to a large plate, cover with plastic wrap and place in the fridge for 30 minutes to marinate.
  3. Meanwhile, in a medium bowl, toss together beans, tomatoes, remaining olive oil and lime juice. Season with salt and pepper.
  4. Heat the barbecue. Then cook  the skewers, turning for 3-4 minutes or until the prawns change colour and are lightly charred.
  5. Serve with bean salad and garnish with remaining coriander.

Courtesy of The Healthy Mummy

July 3, 2014

Prawn Queso Fresco Empanadas Recipe

Empanadas, a popular street food in Latin American, trace back to Spain and Portugal where they were often filled with seafood. This empanada is filled with prawn and creamy queso fresco served with a tangy charred tomatillo salsa, perfect for parties and entertaining.

Makes 20 empanadas

Prep Time:  30 minutes. Cook Time: 20 minutes

Ingredients

250g tomatillos, papery skin removed and rinsed well
3 serrano chilies, seeded
3 cloves garlic
2 teaspoons olive oil
125g cream cheese
1 cup shredded queso fresco, divided
3 green onions, sliced
3 tablespoons coarsely chopped fresh cilantro
3 tablespoons finely chopped and seeded fresno chilies, divided
1/2 teaspoon salt
250g medium prawns , peeled, deveined and finely chopped
1/2 cup finely chopped almonds, divided
1 teaspoon McCormick® Ground Cumin
1/2 teaspoon McCormick® Chilli Powder
2 x 400g refrigerated pastry /pie dough

Method

1. For the charred tomatillo sauce, toss tomatillos, serrano chilies and garlic with oil. Place on foil-lined baking sheet. Broil 4 to 6 minutes or until tomatillos and chilies begin to char in spots. Cool slightly. Place tomatillos, chilies and garlic in blender container. Add cream cheese and 1/2 cup of the queso fresco; cover.  Blend on medium speed until pureed. Add green onions, cilantro, 1 tablespoon of the fresno chilies and salt. Blend until smooth.

2. For the empanada filling, mix 2/3 cup of the Charred Tomatillo Sauce with remaining 1/2 cup queso fresco in large bowl Add prawns, 1/4 cup of the almonds, 1 tablespoon of the remaining fresno chilies, cumin and ancho chile pepper; mix until well blended.

3. To assemble empanadas, unroll pie crusts on lightly floured surface. Using 4-inch round cutter, cut each into 5 rounds for a total of 20 rounds. Spoon 1 heaping tablespoon of filling onto half of each round. Moisten edge of each with water. Fold in half; press edge with a fork to seal. Place 2 inches apart on ungreased baking sheets. Pierce top of each with fork to vent.

4. Bake in preheated 205°C/400°F oven 20 minutes or until light golden brown. Mix remaining 1/4 cup almonds with remaining 1 tablespoon fresno chilies. Sprinkle over empanadas. Serve with Charred Tomatillo Sauce.

Tips: Fresno chilies are similar in size to the jalapeño pepper. When green they have a mild heat level. As they ripen and turn red, they become hotter. If unavailable, substitute jalapeño or serrano chilies.

What is your favourite Latin American dish?

March 25, 2014

Jamie Oliver’s Sizzling Hot Prawn and Spinach Linguine Recipe

This sexy pasta dish is foolproof and, best of all, you can do all the prep in advance so you’re not running around at the last minute – there’s nothing less romantic than a flustered mess in the kitchen. Just remember, go easy on the garlic if you want the evening to last much longer than dinner.

Serves: 2

Ingredients
150g dried linguine
sea salt and freshly ground black pepper
olive oil
2 cloves of garlic, peeled and finely sliced
1 fresh red chilli, deseeded and finely sliced
180g raw peeled king prawns (leave a few tails on)
125ml white wine
a handful of cherry tomatoes, halved
zest and juice of 1 lemon
200g baby spinach, roughly chopped
a few sprigs of fresh flat-leaf parsley, leaves picked and chopped
a couple of handfuls of rocket

Method
1. Cook the linguine in a large pan of salted boiling water according to packet instructions. Meanwhile, add a few lugs of olive oil to a large frying pan on a medium heat, then add the garlic and chilli. As soon as the garlic begins to colour, add the prawns and sauté for 1 minute. Pour in the white wine, add the cherry tomatoes and season well, then simmer for a couple of minutes.

2. When the pasta is ready, scoop out and save a mug of the cooking water, then drain the pasta in a colander. Add the pasta, lemon juice and spinach to the pan of prawns and toss together. Add a little of the reserved cooking water if the sauce is too thick. Taste to check the seasoning, then serve each portion sprinkled with the lemon zest, parsley and rocket.

Make ice-breaker oysters, another Jamie Oliver recipe developed for Woolworths!

February 14, 2014

Soft Prawn Tacos Recipe

Ex-Olympic swimmer and mother-of-two, Susie O’Neill shares her favourite summer recipes as part of the Together Counts initiative, an online resource encouraging Australian families to lead healthier, active lifestyles.

These prawn tacos are light and fresh and perfect for a warm day, plus they’re ready in under 30 minutes, making them one of the best after-work quick dinner ideas.

Preparation time: 20 mins
Cooking time: 5 mins

Makes 10 tacos

Ingredients

1 x soft taco kit (kit includes 10 soft tacos and taco spice mix)
500g peeled green prawns, leaving tails attached
1 tablespoon olive oil
1/8 green cabbage, shredded
4 radish, thinly sliced
1 cup fresh coriander leaves
1 avocado
2 limes, halved

Method

1. Toss prawns in spice mix to coat. Heat oil in a frying pan and cook prawns for 2 minutes or until pink. Combine cabbage, radishes, coriander to create a salad. Mash avocado with juice of half a lime.

2. Warm soft tacos according to pack directions.

3. Build your own soft tacos, spread with avocado, top with cabbage salad and spicy prawns, and enjoy with a squeeze of lime.

What are your favourite quick summer recipes?

December 18, 2013

Ben O’Donoghue’s Prawn Jambalaya Recipe

Prawn jambalaya can take hours to make, but Fairy ambassador and celebrity chef Ben O’Donoghue shows us how to turn this delicious rice dish into one of your new go-to easy dinner ideas. Think of it as cheat’s paella! With just a few ingredients you’ll have an aromatic pot of surf and turf rice on the table in 30 minutes.

Serves: 4

Ingredients 

500 gm green school prawns, peeled, reserving the heads
2 chicken thighs
1 chorizo sausage
1 large onion
1 green peppers
1 celery stalk
4-5 cloves of garlic
1 tablespoon tomato puree
500 mls chicken stock
1 bunch of thyme
2-3 bay leaf, fresh
2 spring onions
2 green chillies
black pepper
1 teaspoon cayenne pepper

Method 

1. Fry the chorizo and chicken in a heavy bottomed saucepan.

2. Remove and cook the prawn heads in the oil from the chorizo, squashing them with a spoon. Then remove the prawn heads after a few minutes.

3. Add the vegetables and the garlic to the pot and sauté until soft.

4. Add the tomato puree and the bay leaf and cook for a minute. Then add the rice, the chorizo and chicken thigh meat back to the pan along with the stock. Season with the cayenne pepper and cook, covered, over a low heat for about 10-15 minutes.

5. Just before the rice is cooked add the peeled prawns and thyme. Cover and cook for another minute.

6. Serve with chopped spring onions and green chillies.

What are you making for dinner tonight?

December 10, 2013

Macadamia Crusted Prawns With Aioli

Can’t wait to make these! Reigning Celebrity MasterChef and swimming sensation Eamon Sullivan rolls prawns in a crunchy macadamia nut crust and serves them with home-made aioli. Doesn’t it just scream summer?

Ingredients – serves 4

20 prawns deveined and peeled

1 cup flour

Good pinch of salt and pepper

Good pinch cayenne pepper

2 eggs

1 cup macadamias

1 cup panko breadcrumbs

1 litre macadamia oil for deep frying

1 clove garlic

1 egg yolk

1 teaspoon Dijon mustard

200-300mls grape seed oil

lemon juice to taste

Method

1. For the prawns, combine flour, salt, pepper and cayenne pepper in a bowl.

2. Crack eggs into a separate bowl and lightly whisk with a fork.

3. Blitz the macadamias in a blender and combine with the panko breadcrumbs.

4. To crumb the prawns, dust in the spiced flour, dip in the egg yolk then roll in the macadamia and breadcrumb mix.

5. Heat oil to approximately 180°C. To test, drop a piece of bread into the oil – it should go golden brown in about 10 seconds. Once the oil has reached the required temperature, drop about 10 prawns in and cook until they are golden brown. Remove and drain on paper towel. Repeat with remaining prawns.

6. For the aioli, crush garlic and place in a bowl. Add a pinch of salt and pepper, the egg yolk and mustard and whisk until well combined. Add a few drops of oil, whisking constantly until the mixture starts to thicken. Slowly pour in the remaining oil in a thin, steady stream, whisking constantly, until combined and the texture is thick and creamy. Add lemon juice in 1 tablespoon at a time until the desired zing is
reached.

7. Serve the macadamia crusted prawns with the aioli as a dipping sauce and a green salad on the side.

What’s your favourite prawn recipe?

January 16, 2013

Spicy Low-Fat Salmon And Prawn Soup

Looking for a lighter dish after all that feasting? This delicious broth is also a great way to use up any leftover seafood – but can you guess how it’s so low in fat? Replace coconut milk with real coconut essence (not imitation) and light evaporated milk.

Ingredients 2 Tbs sunflower oil 2 Tbs laksa paste 375ml light evaporated milk 3-4 tsp coconut essence (we like Queen Natural Coconut Essence) 1/2 cup chicken stock 1 Tbs brown sugar 4 kaffir lime leaves 4 x 125g salmon fillets 400g cooked prawns, peeled, devained with tails intact 2 Tbs lime juice 2 Tbs fish sauce Method 1. Heat 1 Tbs oil in wok or large deep frypan over medium-high heat. Add laksa paste and stir for 20 seconds. Add light evaporated milk, stock, lime leaves and sugar. Simmer for 3 minutes. Add coconut essence and simmer for a further 2 minutes. 2. Meanwhile, heat remaining oil in non stick frypan over medium-high heat. Season fish. Fry for 1/2 minutes each side until cooked but still pink in the centre. Set aside. 3. Add prawns to pan and heat through for 1 minute. Add juice and sauce to broth and remove from heat. Divide seafood into shallow bowls, pour over broth and garnish with coriander. To make the soup even healthier, add vegetables like baby spinach, snow peas or brocolli florets at the end of Step 1. What are your favourite light dishes to enjoy during the holidays?

December 28, 2011