Page 1 of 2 12 LastLast
Results 1 to 15 of 18
  1. #1
    Join Date
    Aug 2002
    Location
    Perth, WA
    Age
    77
    Posts
    884

    Default Looking for good prawn recipes.

    Let's hear your favourite recipes for prawns. Here's one of mine:

    Barbecued prawns with basil & garlic - served with avocado mash.

    1 kg of raw kingies, shelled, beheaded and de-veined - you can either leave the tails on or not - up to you.

    Toss the raw prawns in a mixture of

    Half a cup of finely chopped fresh basil.
    2 cloves of fresh garlic, finely chopped.
    1 red-hot chilli, de-seeded and chopped fine.
    The grated zest of a whole lime (use the lime juice for the mash - see below).
    A healthy dollop of extra-virgin olive oil (ie, about 2 tablespoons)

    Refrigerate the prawns in the marinade for no less than 30 minutes.

    Avocado mash

    Two biggish fully-ripe avocadoes.
    Two biggish tomatoes, de-seeded and chopped roughly into cubes,
    One small red onion, chopped finely,
    Quarter of a cup of roughly chopped basil,

    Mash one of the avocadoes and chop the other into rough cubes.

    Mix the mashed avocado through the other ingredients, squeeze a whole lime over the mix and season with salt and ground black pepper.

    Cook the marinaded prawns on the barbie and serve 4 helpings - each on a small bed of avocado mash.

    Serve with a chilled riesling or your favourite ice-cold beer.

    Makes a great barbie starter on a warm evening.

    Over to you blokes - what else can we do with prawns?
    Driver of the Forums
    Lord of the Manor of Upper Legover

  2. #2
    Join Date
    Aug 2002
    Location
    Sydney, NSW, Australia
    Posts
    1,981

    Default

    Quote Originally Posted by Driver

    Over to you blokes - what else can we do with prawns?
    Well I try and make sure I never come the raw prawn.

    Seriously though, garlic, chilli, chuck 'em in the wok (green of course) for a few seconds, squeeze some fresh lime on them.

    Not unlike your recipe really.

  3. #3
    Join Date
    Oct 2003
    Location
    Sydney,Australia
    Posts
    42

    Default

    The family favourite: catch prawns, take home & throw into boiling sea water (or just salted water, not fresh) - catch the escapees & throw them in too. Cool in fridge over night, shell & have them on fresh bread with butter, salt & freshly ground pepper. Don't forget - you have to catch them yourself and cook them the same night.

  4. #4
    Join Date
    Dec 2005
    Location
    Adelaide
    Posts
    197

    Default

    Ditch the prawns and replace with fresh yabbies or marron... little bit of butter chardonay garlik touch of ginger simmer for a minute or 2, take out the yabbies add squeez of lime, pour over the yabbies, serve with cold VB...... yummmmmmm
    Blowin in the Wind

  5. #5
    Join Date
    Oct 2003
    Location
    Sydney,Australia
    Posts
    42

    Default

    Any interest in:

    Salt & Pepper Prawns
    Chilli Salt Squid
    Goi Cuon (Red Lantern Fresh Rice Paper Rolls)
    Masak Lemak King Prawns (The Malay)

    I'd have to transcribe the recipies & notes from Sydney Sea Food School

  6. #6
    Join Date
    May 2005
    Location
    Turramurra, NSW
    Posts
    0

    Default

    Green, shelled prawns, marinate for a few hours in the frij in olive oil, chopped birds eye chillies (seeds too), whole pepper corns, hot chilli powder, heaps of smashed garlic (dont peel - just pulversie), cayenne pepper.

    Chuck the whole lot on the bbq plate for about 2 minutes, constantly tossing (shouldn't be hard for some of youse), serve with fresh French sticks and parsley butter (not margarine)

    Great, informal entree.
    Bodgy
    "Is it not enough simply to be able to appreciate the beauty of the garden without it being necessary to believe that there are faeries at the bottom of it? " Douglas Adams

  7. #7
    Join Date
    Aug 2002
    Location
    Perth, WA
    Age
    77
    Posts
    884

    Default

    Quote Originally Posted by bsrlee
    Any interest in:

    Salt & Pepper Prawns
    Chilli Salt Squid
    Goi Cuon (Red Lantern Fresh Rice Paper Rolls)
    Masak Lemak King Prawns (The Malay)

    I'd have to transcribe the recipies & notes from Sydney Sea Food School
    Transcribe away, mate! They all sound good.
    Driver of the Forums
    Lord of the Manor of Upper Legover

  8. #8

    Default

    Driver I spent six years recently over in the West, the majority in Freo, and got to know heaps of woodies there and from down south. And i found it fascinating that the one passion they all had in common apart from excellent design and construction skills was cooking, and they were all brilliant at it. It seemed like a creative extension of their craft. Flavor Brothers i called them. On returning to Melbourne its the total opposite, or if they have it they keep their passion in the closet. Anyway Im off the subject, and as im not to fond of the prawn but have a great love of the Bug, ill give my fav receipt for Morton Bay or Balmain Bug tails.


    Slice the Bug meat down the center and rub a smidgeon of extra virgin olive oil over the flesh then rub a clove of garlic that has been cut in half all over it. Place some good size strips of Jarlsburg or Stilton inside (depends on individual taste) and a little cracked pepper and light squeeze of lemon. Place onto some English spinach (or Silverbeet) and roll up folding the ends in as you go. Place in a heavy dish in the oven with some good `ol Margaret River Chardonay, butter and shallots and cover with foil and bake for 10 minutes max. Serve it with your favorite fresh herb and chilli tomato sauce. Its a flavor burst

  9. #9
    Join Date
    May 2005
    Location
    Newcastle
    Age
    73
    Posts
    1,064

    Default

    Quote Originally Posted by bsrlee
    The family favourite: catch prawns, take home & throw into boiling sea water (or just salted water, not fresh) - catch the escapees & throw them in too. Cool in fridge over night, shell & have them on fresh bread with butter, salt & freshly ground pepper. Don't forget - you have to catch them yourself and cook them the same night.
    Same but cooked in a kerosene tin over an open fire
    Ashore




    The trouble with life is there's no background music.

  10. #10

    Default

    Last one for the night as im getting hungry now and need to have a snack before bed time This is one of the nicest things iv ever tasted.

    Medium size mushroom caps, stalks removed (If its field keep it small otherwise its to overpowering) and place Bug or Prawn meet inside and cover with a good size runny dollop of quality Brei thats been at room temp for a while, wrap in filo and brush with butter and bake until golden brown.

    Sauce - Saute some finley chopped shallots in some butter until soft then add some white wine and reduce, add a cup of cream and simmer for four or five min not reducing to much. Puree or sive a large advocado and as soon as the pastry is goldern brown, add Advocado to sauce and stir (dont cook as it will go bitter) and right at the "last minute" just before serving, the most important ingredent, add a good pinch or five of "mild" curry powder (for the taste not the heat, this is important) stir in for 30 seconds no more, then pour onto plate and sit pastrys on and prepare for a major flavor burst

  11. #11
    Join Date
    Aug 2003
    Location
    Conder, ACT
    Age
    77
    Posts
    4,213

    Default

    Boil them in the sea water that you just caught them in.
    Cool them in the sea water.
    Sit on sand and eat them, still slightly warm. Yum...
    Nice finish to a night prawning.

    Oh. And take the remainder home to family.

  12. #12
    Join Date
    Dec 2001
    Location
    Between a rock & a hard place (vic)
    Posts
    367

    Default

    as above but with wasabi dip.

  13. #13
    Join Date
    Oct 2003
    Location
    Sydney,Australia
    Posts
    42

    Default Salt & Pepper Prawns ala Sydney Seafood School

    1 kg medium green king prawns
    3 egg whites, lightly beaten
    1 cup tapioca starch (or substitute corn flour, arrowroot, rice flour or plain flour)
    1/4 ice berg lettuce, shredded
    3 green onions, sliced on the diagonal (Sydney shallots)
    2 medium red chillies, thinly sliced for garnish.
    Oil for deep frying
    lemon wedges

    Method:
    Peel & devein prawns (use a toothpick thru the mid-back to hook out the gut without butterflying the prawns) leaving the tails intact
    Heat oil to 180 degrees
    When ready to cook, dip as many prawns as will go in one batch in egg white, drain well.
    Dip in tapioca starch & shake off excess
    Lower prawns into hot oil
    Deep fry for approx. 1 minute, depending on size of prawns
    drain prawns on paper towel.
    Repeat the egg & tapioca dipping.
    Skim out any left over crunchy bits & make sure the oil is back to 180 before putting the next batch in.
    Arrange prawns over shredded lettuce & sprinkle with Prickly Ash
    Scatter green onions & chillis over top
    Serve with Lemon wedges

    Notes:
    Can substitute crab, ousters, squid or cuttlefish for prawns.

    Prickly Ash can be added to the tapioca starch

    If the prawns are not coated JUST before frying & oil is not up to temperature, the result with be soggy & oily, not crisp.


    Prickly Ash

    1/4 cup sea salt
    1/4 cup Szechuan pepper

    Heat salt & pepper until salt goes 'grey' (original says brown?) in a dry frypan, stirring constantly to avoid burning.
    Pound to a fine powder in a mortar

    Will store in an airtight jar for up to 2 months. Use on vegetables, seafood or poultry.

  14. #14
    Join Date
    Jan 2004
    Location
    Over there a bit
    Age
    17
    Posts
    503

    Default

    Unfortunately catching and cooking prawns here ain't an option, so my recipe calls for ready cooked ones.

    1Kg prawns of choice.





    Get woman to peel and devein, then feed them to you with choice of sauce or dressing.





    Simple I know, but sometimes they are the best.
    Boring signature time again!

  15. #15
    Join Date
    Nov 2004
    Location
    Bunbury WA
    Age
    76
    Posts
    74

    Default

    Quote Originally Posted by Lignum
    Last one for the night as im getting hungry now and need to have a snack before bed time This is one of the nicest things iv ever tasted.

    Medium size mushroom caps, stalks removed (If its field keep it small otherwise its to overpowering) and place Bug or Prawn meet inside and cover with a good size runny dollop of quality Brei thats been at room temp for a while, wrap in filo and brush with butter and bake until golden brown.

    Sauce - Saute some finley chopped shallots in some butter until soft then add some white wine and reduce, add a cup of cream and simmer for four or five min not reducing to much. Puree or sive a large advocado and as soon as the pastry is goldern brown, add Advocado to sauce and stir (dont cook as it will go bitter) and right at the "last minute" just before serving, the most important ingredent, add a good pinch or five of "mild" curry powder (for the taste not the heat, this is important) stir in for 30 seconds no more, then pour onto plate and sit pastrys on and prepare for a major flavor burst

    That sounded so nice I couldn't resist.

    Had some prawn tails in the freezer, went to the store today for the rest of the stuff and....viola.......dam nice if I do say so meself.

    Thanks Lignum....have a greenie from me.

    Regards

    Neil
    Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways - Chardonay in one hand - Strawberries in the other, body thoroughly used up, totally worn out and screaming - "WOO WOO...What a ride"

Similar Threads

  1. French Polish Recipes
    By Steve Dethick in forum FINISHING
    Replies: 7
    Last Post: 3rd August 2005, 11:14 PM
  2. Best pancake recipes in the world
    By Peter R in forum NOTHING AT ALL TO DO WITH RENOVATION
    Replies: 12
    Last Post: 12th December 2004, 06:46 PM
  3. Recipes for wax & revivers
    By Marty Lott in forum FINISHING
    Replies: 5
    Last Post: 27th July 2000, 01:10 AM

Tags for this Thread

Bookmarks

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •