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Avocado & Prawn Cocktail

Ingredients (serves 4)

24 (about 2kg) cooked large Prawns

1 avocado, halved, stone removed, peeled, coarsely chopped

1 Lebanese cucumber, finely chopped

1/2 small red onion, finely chopped

125g (1/2 cup) mayonnaise

1 tbs tomato sauce

2 tsp Worcestershire sauce

1 tbs fresh lemon juice

6 drops red Tabasco pepper sauce

8 iceberg lettuce leaves

Lemon wedges, to serve 


1. Combine the avocado, cucumber and onion in a medium bowl.  

2. Whisk together the mayonnaise, tomato sauce, Worcestershire sauce, lemon juice and Tabasco in a bowl.  

3. Line each serving glass with 1 lettuce leaf. Finely shred the remaining lettuce leaves and divide among the glasses. Top with the avocado mixture and prawns. Drizzle over the mayonnaise mixture. Serve with lemon wedges.

Prawn & Vegetable Tempura


Ingredients (serves 4)

Lemon soy dipping sauce

1 tsp dashi powder

1/4 cup water

2 tbsp mirin

2 tbsp light soy sauce

1/4 tsp finely grated lemon rind

1/2 tsp finely grated ginger

Tempura batter

12 large Green Prawn Cutlets in Garlic

1 egg, lightly whisked

1 cup chilled soda water

1/2 cup plain flour

1/2 cup cornflour

Vegetable oil, to deep fry

2 bunches asparagus, woody ends trimmed

1 baby fennel, ends trimmed, cut into wedges, leaves reserved

Plain flour, to dust 


1. To make the lemon soy dipping sauce: Combine dashi and water in a small bowl. Stir until dashi dissolves. Add the mirin, soy sauce, lemon rind and ginger and stir to combine.  

2. To make the tempura batter: Combine egg and soda water in a medium bowl. Add combined flours and stir with a whisk until just combined (the batter should remain lumpy).   

3. Heat oil in a wok over medium heat until it reaches 170C. Dust the prawns, asparagus and fennel wedges and leaves lightly in flour.  

4. Dip a few prawns in the batter to lightly coat. Cook for 2-3 minutes or until lightly golden and cooked through. Use a slotted spoon, transfer to a plate lined with paper towel. Repeat with remaining prawns, asparagus and fennel. Place on platter. Serve with sauce.




Ingredients (serves 4)

1kg Green Prawn Cutlets in Garlic

500g firm white fish fillets White Snapper cut into 3cm pieces

1 tbs olive oil

1 leek, white part only, ends trimmed, thinly sliced

2 garlic cloves, crushed

Large pinch of saffron threads

125ml (1/2 cup) white wine

750ml (3 cups) chicken stock

250ml (1 cup) passata (tomato pasta sauce)

6 sprigs lemon thyme

2 large strips orange rind

2 bay leaves

1/2 tsp chilli powder

1 sourdough baguette (French breadstick), thinly sliced



1. Heat the oil in a large saucepan over medium heat. Add the leek, garlic and saffron, and cook for 2 minutes or until the leek softens slightly.

2. Add the wine and cook for 2 minutes or until the liquid reduces slightly. Add the stock, passata, thyme, orange rind, bay leaves and chilli powder, and season with pepper. Bring to a simmer over medium heat and cook for 5 minutes.

3. Meanwhile, preheat grill on high. Place the bread on a baking tray and cook under grill for 1-2 minutes each side or until toasted.

4. Add the fish and prawns to the stock mixture and cook for 2 minutes or until the fish and prawns are just cooked through. Ladle the soup among serving bowls and serve with the toast.



Thai-style barbecued seafood

Ingredients (serves 4)

1 (200g) Salmon Portions Skinless

1 (200g) Nile Perch Fillets Skinless

1kg Green Prawn Cutlets in Garlic

1kg Squid Pineapple Cut

Steamed jasmine rice and barbecued lime halves, to serve

Thai-style marinade

2 tablespoons kecap manis (sweet soy sauce )

2 tablespoons brown sugar

2 garlic cloves, crushed

3cm piece fresh ginger, cut into thin matchsticks

1 stick lemongrass (white part only), finely chopped

2 tablespoons lime juice

2 tablespoons sweet chilli sauce

4 kaffir lime leaves, vein removed, thinly sliced

2 teaspoons fish sauce



1. Make Thai-style marinade: Combine kecap manis, sugar, garlic, ginger, lemongrass, lime juice, sweet chilli sauce, kaffir lime leaves and fish sauce in a jug.

2. Cut fish into quarters. Cut calamari in half. Score inside flesh and cut into 3cm-wide pieces. Place seafood in a large bowl. Pour over marinade. Toss to coat. Refrigerate for 4 hours.

3. Drain seafood from marinade. Heat a barbecue chargrill or chargrill pan over medium heat. Cook blue-eye, for 3 to 4 minutes each side or until browned and cooked through. Transfer to a plate. Cover. Cook salmon, prawns and calamari for 2 to 3 minutes each side or until salmon is just cooked through, prawns have turned pink in colour and calamari is cooked through.

4. Serve with steamed jasmine rice and barbecued lime halves.


Prawn fried rice


Ingredients (serves 6)

800g Peeled & Cooked Prawns

500g (2 1/2 cups) long-grain rice

1 tbs peanut oil

6 bacon rashes, rind removed, coarsely chopped, about 1.5cm pieces

3 eggs, lightly whisked

8 green shallots, ends trimmed, thinly sliced diagonally

100g (1 1/2 cups) bean sprouts, ends trimmed

80ml (1/3 cup) soy sauce 


1. Cook the rice following packet directions or until tender. Spread the rice over a baking tray. Place in the fridge overnight to cool completely.  

2. Heat the oil in a wok or frying pan over high heat until just smoking. Add the prawns and stir-fry for 3-4 minutes or until the prawns curl and change colour. Transfer to a plate. Add the bacon and stir-fry for 2-3 minutes or until golden and crisp. Transfer to the plate.  

3. Add the egg and swirl slightly. Cook for 2-3 minutes or until almost set. Use a wooden spoon to stir and break up the egg. Add prawns, bacon, rice and soy sauce and stir-fry for 2-3 minutes or until the rice is heated through.   

4. Add the shallot and bean sprouts and stir-fry for 1 minute or until combined. Spoon into serving boxes and serve immediately.



Barbecued garlic and chilli prawns with saffron mayonnaise


Ingredients (serves 8)

16 Green Prawn Cutlets in Garlic

2 garlic cloves, crushed

1 small red chilli, finely chopped

2 tbs olive oil

Saffron mayonnaise

2 pinches of saffron threads

1 tbs hot water

2 egg yolks

1 cup (250ml) olive oil

1 1/2 tbs lemon juice 


1. Combine prawns, garlic, chilli and olive oil in a medium bowl. Cover with plastic wrap and place in the fridge for 2 hours to marinate.  

2. To make the saffron mayonnaise, place saffron and 1 tbs of hot water in a small cup and set aside for 10 minutes to soak. Place the egg yolks in the bowl of a food processor and process until frothy. With motor running, gradually add oil in a thin, steady stream and process until thick. Add lemon juice and saffron water and process until smooth. Taste and season with salt and pepper. Transfer to a container, or cover with plastic wrap and place in the fridge to chill.  

3. Preheat a lightly greased barbecue or char-grill plate to high. Drizzle prawns with a little more oil. Cook, turning occasionally, for 2 minutes or until prawns change colour and curl. Serve immediately with the saffron mayonnaise. 


Tip: If you don't have time to make mayonnaise from scratch, use a good quality, whole-egg mayonnaise and add the saffron water and lemon juice. 


Barbecued piri piri prawns


Ingredients (serves 6)

24 Green Prawn Cutlets in Lemon Pepper

6 long red chillies

1 garlic clove, finely chopped

1 tbs paprika

3 tbs cider or white wine vinegar

100ml sunflower oil

2 tbs shredded mint or basil leaves

Lime or lemon wedges, to serve


1. Preheat oven to 180°C. Roast chillies on a tray for 8-10 minutes until soft and lightly browned. Chop (removing seeds for less heat if desired) and add to a small pan over medium-low heat with garlic, paprika, vinegar, 1/3 cup (80ml) oil and 2 tsp salt. Simmer 2 minutes. Cool slightly, then blend in a processor until smooth and cool completely. Toss prawns with 2-3 tbs sauce (leftover sauce will keep for 1 month, covered, in the fridge). Heat remaining 1 tbs oil on a barbecue hotplate or in a wok on high heat. Cook prawns, turning, for 4 minutes until cooked, then toss with herbs and serve with lime.