he ceviche:
Add the prawns, olive oil, chives, salt, pepper
Stir canola oil, mirin, pepper flakes, garlic, lemon zest, and salt together in a small bowl.
Place prawns in a resealable plastic bag; pour in marinade. Press out excess air; seal the bag. Marinate prawns in the refrigerator for at least 1 hour.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread prawns onto skewers; discard marinade.
Grill prawns until opaque, about 3 minutes each side.
Heat grapeseed oil in a wok over medium heat.
Mix in ginger, garlic and red pepper flakes.
Cook and stir for one minute.
Raise Heat to high.
Add red and green peppers and prawns and stir fry for 3 to 4 min until prawns are just opaque. Add mango and cook for another 30 seconds.
Remove from heat and mix in soy sauce, sesame oil, green onion and basil leaves.
Serve immediately over steamed rice.
lace the clams, mussels, and spot prawns on top.
Place the
Flash sear Prawns on high heat with canola oil.
Add all ingredients except mayo to deglaze pan.
Thoroughly food process all ingredients (except the prawns and mayo), then push through china cap or fine sieve into mayo and vigorously whip mixture into mayo with use of emersion blender.
ails intact.
'Butterfly' prawns by turning them on to
r overnight)
Let the prawns marinate, for between 30 minutes
Shell prawns - using point of small knife,
ide whilst you cook the prawns and assemble the salad.
hen add the prawns.
6.\tCook the prawns until they slightly
n open grill.
Peel prawns, discarding shells.
Optional step
In a large glass bowl or plastic bag, combine marinade ingredients; add prawns.
Turn to coat.
Refrigerate 1-3 hours.
Heat grill.
Let prawns stand at room temperature for 30 minutes.
Cut lime into 18 pieces.
Drain prawns, reserving marinade.
On each of 6 metal skewers alternate 4 prawns and 3 lime pieces.
Oil grill rack.
Place kabobs 4-6 inches from the heat and cook 6-10 minutes until prawns are pink, turning and basting with the marinade.
Serve.
Marinate the prawns in the ingredients listed under Prawns.
Heat in a pot/pan 1 Tblsp of olive oil and 1 Tblsp butter on medium heat and melt butter into blend in oil.
Add prawns and simmer.
Separately make Sauce by combining all the ingredients for the sauce in a heavy based pan/pot.
when sauce is heated through and thick - sprinkle on chopped Cilantro leaves and remove from stove.
Serve prawns either with sauce separately on the side or toss in prawns into sauce and serve up family style with rice / chips.
Put he prawns in a medium bowl and
Heat half of the oil in a wok or frying pan and fry the onion, garlic and chillies till golden.
Add all the other ingredients EXCEPT FOR THE PRAWNS. Bring the mixture to the boil, remove from the heat and allow to cool.
Add the prawns and coat with the sauce, set aside to allow the prawns to marinate.
Reheat the wok, add the sauce with the prawns and heat for two mins, do not over cook the prawns or they will toughen.
Serve garnished with the spring onion.
Wash and devein prawns but retain the shell. Retaining
n a large bowl, add prawns, soy sauce, egg yolk and
Shell and devein prawns, leaving tails intact (makes for
Clean and devein the prawns. Add 1/4 tsp of
orm a marinade for the prawns. Add salt and pepper to