Thread: Prawns - cooking and recipes

This is from DOYLES FISH COOKBOOK [ Doyles on the beach, Sydney harbour]
Cooking green prawns;
I kg green prawns, if alive, put in fresh water first, they will bring up any sand. A pan with about 2 1/2 litres water, bring to the boil throw in a handful of common cooking salt, not table salt.The salt helps to preserve the prawns if they are not to be eaten straight away, & retains the heat of the boiling water.Small school prawns should be cooked in 3 minutes, larger prawns in 4. Test- the prawns will come to the top of the container & float, indication they are nearly done.Take out a prawn, hold it to the light, If cooked, you will see the flesh has shrunk from the shell slightly & the prawn looks translucent. Be careful not to undercook your prawns, if you do you will get a black look on part of the body when cold.. As soon as you know the prawns are done, remove from boiling water, put into iced water. cool them. Enjoy. Bob

Originally Posted by LandyAndy

Keep the prawn recipes coming people.
Andrew

Andrew
I will chime in with this.
The Brazilians have a whole range of prawn cuisine much of it in a delicious hot spicy sauce.

When I was working many moons ago in Manaus I tried these one lunchtime, never quite forgot how tasty they were with a few beers.
What Katie Ate » Empadinhas de Camarao ~ Brazilian Prawn Empanadas
Dennis
zedcars

Here is an old favourite, don't be put off by the title, it is as easy as, and very tasty, Bob


Oyster & Prawn bisque.
3 doz. oysters
250 gm cooked prawn meat
5 cups milk
3 cups fish or chicken stock
1 cup finely sliced celery
1 medium carrot, finely sliced
4 shallots, finely sliced
1/2 cup of flour
1 cup milk, extra
2 teaspoons grated lemon rind
salt & peppar to taste
3 tablespoons natural yoghurt

Check oysters for grit and remove if present. Wash & devein prawns, cut into small pieces. In a large saucepan place milk, stock, celery, carrot & shallots. Simmer until vegetables are soft. Put flour in a bowl & gradually blend in extra milk. Pour slowly into pan liquid, stirring constantly until thickened & bubbling . Cool slightly & puree in 3-4 batches in a food processor or blender. Return to saucepan, & add lemon rind, salt, peppar, oysters, & prawns. Heat thru over gentle heat. Pour into a soup tureen & fold in yoghurt. [ Probably best on a cool day]

For those who bought bugs, a great recipe that is very simple, is:

1. Cut bugs in half
2. Remove innards, but leave tails in shell
3. Place them cut side up in a baking tray
4. Spread the cut side with pesto (we used basil and parmesan)
5. Bake in an over at 180oC for 20-30 mins.