Thread: Prawns - cooking and recipes

Originally Posted by Ean Austral

Gday Derek, thought you were saving your for Chrissy lunch.

I had to stash some away for myself today as I nearly sold them all without keeping some for my Chrissy lunch..

The outlaws will be real impressed if I did that..Did you see the write-up in the NT news the other day..SWMBO takes a far better pic than me..

Cheers Ean

Hi Ean, yep saving for Chrissy Lunch. Didn't see the NT News, was it a piccy of the trawler or the Disco?

Originally Posted by dm_td5

Hi Ean, yep saving for Chrissy Lunch. Didn't see the NT News, was it a piccy of the trawler or the Disco?

Gday Derek,
It was meant to be about the support NT caught campaign that we have going thru the NT seafood council...The story just ended up being more about Louise and me rather than about the prawns and where they came from..Think it was Wed paper..

Cheers Ean

While I dont eat seafood my most well recieved recipy for prawns was delightedly simple

thaw in fresh sea water (we were on a dive boat at the time)

while they are thawing prepare a very light curry marinade with milk and curry powder heat and stir till its just short of simmering. Dont let the milk skin.

Timing is everything just as the marinade starts to simmer chuck in the prawns and simmer till the prawns are cooked, if youve timed it right and got the right amount of marinade once the prawns are cooked the sauce should just be starting to reduce. remove the prawns.

Reduce the sauce and when its got the consistancy of cold cooking oil add some chopped parsley or other herbs to taste then drizzle over the prawns..

Serve with garlic bread as a side.

12 scollops
500g green prawns
4 shallots
half tp salt
half tp sugar
1 tp cornflour
half tp peanut oil
half tp glutamate(optional but adds great flavor)
extra cornflour
oil for deep frying

batter
1 cup self raising four
half tp bi-carb
half tp salt
1 cup water

Batter-sift flour,bi-carb,salt & gradually stir in water, mix till smooth & set aside.
Wash & dry scollops,shell & devain prawns & mince. Combine prawns,chopped shallots,salt,sugar,glutamate,cornflour & peanut oil, mix well.
Coat each scollop with mixture & coat with extra corn flour.Place balls on a fork & dip into batter. Place into hot oil, cook for 3 to 4 mins, drain and keep warm, serve with sweet and sour sauce.

Most of our smaller prawns we will be using to make ceviche (pronounced cebiche). It is great to have in hot weather:

1 large white onion - finely diced
an equal amount of tomato - diced
raw prawns (peeled and chopped - about 0.5-1cm pieces)
(can also used fish and squid - as well - we usually use a combination of all 3)
plenty of chopped fresh coriander
lime juice until covered
salt and pepper to taste
(can also add chopped fresh chilli)

Leave for about 2 hrs or more so the lime juice can "cook" the prawns.
Normally eaten with crackers or crusty bread.

Great thread.......looks like some prawn dinners coming up. Yumm.

I usually just throw them on the BBQ which is pretty darn good. Although Mrs Sleepy makes a mean prawn curry - I'll get the recipe....

Genuine Thai Choo Chee and Panang curry pastes both go well with nice prawns.. I can't remember the name of a really good paste at the moment but have one at home that is fantastic. I will get the name

** Found it, the name is "MAESRI" curry pastes in a litte tin.

Originally Posted by series3

Genuine Thai Choo Chee and Panang curry pastes both go well with nice prawns.. I can't remember the name of a really good paste at the moment but have one at home that is fantastic. I will get the name

** Found it, the name is "MAESRI" curry pastes in a litte tin.

What do you do with these curry pastes? Dip the prawns in them?