Prawns


	PRAWNS Creamy Garlic Prawns Ingredients: Serves 4 24 Green prawn cutlets 2 Shallots - Chopped 2 cloves garlic - Crushed 1 Teaspoon Dijon Mustard ½ Cup Cream 1 Tablespoon Chopped Parsley Butter Method: Fry Shallots and garlic in butter on low heat until aromatic. Add prawns and sauté for 4 minutes, turning and basting half way. Add dijon mustard and cream to saucepan and cook enough to warm the cream, combining ingredients thoroughly. Serve 6 prawns to each bowl, sprinkled in chopped parsley. Macadamia, Rocket and Prawn Salad Ingredients: Serves 4 20 Large, Cooked, Peeled Prawns 2 Bunches of Trimmed Rocket 1 Large Sliced Ripe Avocado 3 ½ Tablespoons Macadamia Oil 1 Tablespoon White Wine Vinegar ¼ Tablespoon Sugar ½ Tablespoon Dijon Mustard Salt and Pepper ¾ Cup Toasted, Coarsely Chopped Macadamia Nuts ¼ Preserved Lemon Rind, Finely Chopped Method: Combine 2 bunches of trimmed Rocket in a large bowl with the avocado Combine macadamia oil, vinegar, sugar, dijon mustard, salt and pepper in a bowl and whisk until smooth Drizzle half the dressing over Rocker and avocado and toss gently to combine Spread Rocket and avocado on 4 large serving plates, sprinkle with the chopped macadamia nuts and lemon rind Finish by placing 5 Prawns on top of each plate Deep Fried Coconut King Prawns Ingredients: Serves 2 375ml Bottle of Beer ½ Cup Plain flour, Sifted 1 Teaspoon Corn Flour, Sifted ½ a Fresh Coconut, Chopped 2 Tablespoons Coriander, Chopped 1 Fresh Red Chilli, Chopped Fresh Coconut Milk 6 Large Green King Prawns, Peeled 2 Tablespoons Flour – seasoned with salt and pepper 1 Lime, Halved Method To make the batter, drink a quarter of the beer and pour the rest into a bowl. Whisk in the flour and cornflour and season generously with salt and pepper. stir in the coconut, coriander and chilli into the batter. Should be thick, but not gluggly. If gluggly, pour in a small amount of coconut milk to thin batter. Dip the prawns in the seasoned flour – coat well. Gently Dip into the batter. Deep fry in hot oil until golden brown. Drain and serve with lime halves. Warm Salad of Prawns, Tagliatelle and Snow Peas with Pine nut and Parsley Butter Ingredients: Serves 4 4 Tablespoons Peanut Oil 20 Green Prawns 20 Carrot Stars 20 Snow peas, topped, tailed and destringed 1 Cup Finely Shredded Red Cabbage Juice of 1 Lemon 4 Cups Cooked, Fresh Tagliatelle (instructions below) 1 Heaped Tablespoon Roasted Pine nuts 1 Tablespoon Coarsely Chopped Chives Pine nut and Parsley Butter (recipe below) The Butter 100 g Soft Unsalted Butter 50 g Roasted Pine nuts 1 Tablespoon Chopped Parsley 1 Clove Garlic – Chopped Finely 1 Teaspoon Lemon juice, Salt and Pepper Method: The Pasta: Bring to boil a large pot of salted and lightly oiled water. Drop in the pasta and boil until cooked but fairly firm. Drain and rinse under cold water. Drain again and set aside. The Butter Blend all ingredients into the well softened butter in a food processor. Using a 2 cm plain nozzle, pipe into small rosettes onto greaseproof paper and chill. The Salad Heat the oil in a heavy based pan and sauté the prawns and the vegetables quickly stirring with a wooden spatula. Add the lemon juice and Tagliatelle and eight piped rosettes of pine nut and parsley butter – toss well. Serve onto warm plates and garnish with the remaining butter rosettes and chopped chives. Red Prawn Chopsticks Ingredients: Serves 4 400g peeled prawn meat 2 Tablespoons finely chopped green shallots 2 Teaspoons grated ginger 1 Tablespoon fish sauce 8 Takeaway wooden chop sticks Dipping Sauce 1 ½ Tablespoon Ketjap 1 Tablespoon water 1 Tablespoon Lime juice Method: Dry prawns and blend in a food processor. Add shallots, ginger and fish sauce and blend until paste is formed. Mould prawn mixture around the chopsticks. Cover with chili and plastic wrap and leave to 30 minutes Heat solid BBQ plate to medium and spray with oil. Cook chopsticks for 3-4 minutes each side Dipping Sauce: Combine all ingredients together in a small bowl Serve as a side to the chopsticks
			PRAWNS Creamy Garlic Prawns Ingredients: Serves 4 24 Green prawn cutlets 2 Shallots - Chopped 2 cloves garlic - Crushed 1 Teaspoon Dijon Mustard ½ Cup Cream 1 Tablespoon Chopped Parsley Butter Method: Fry Shallots and garlic in butter on low heat until aromatic. Add prawns and sauté for 4 minutes, turning and basting half way. Add dijon mustard and cream to saucepan and cook enough to warm the cream, combining ingredients thoroughly. Serve 6 prawns to each bowl, sprinkled in chopped parsley. Macadamia, Rocket and Prawn Salad Ingredients: Serves 4 20 Large, Cooked, Peeled Prawns 2 Bunches of Trimmed Rocket 1 Large Sliced Ripe Avocado 3 ½ Tablespoons Macadamia Oil 1 Tablespoon White Wine Vinegar ¼ Tablespoon Sugar ½ Tablespoon Dijon Mustard Salt and Pepper ¾ Cup Toasted, Coarsely Chopped Macadamia Nuts ¼ Preserved Lemon Rind, Finely Chopped Method: Combine 2 bunches of trimmed Rocket in a large bowl with the avocado Combine macadamia oil, vinegar, sugar, dijon mustard, salt and pepper in a bowl and whisk until smooth Drizzle half the dressing over Rocker and avocado and toss gently to combine Spread Rocket and avocado on 4 large serving plates, sprinkle with the chopped macadamia nuts and lemon rind Finish by placing 5 Prawns on top of each plate Deep Fried Coconut King Prawns Ingredients: Serves 2 375ml Bottle of Beer ½ Cup Plain flour, Sifted 1 Teaspoon Corn Flour, Sifted ½ a Fresh Coconut, Chopped 2 Tablespoons Coriander, Chopped 1 Fresh Red Chilli, Chopped Fresh Coconut Milk 6 Large Green King Prawns, Peeled 2 Tablespoons Flour – seasoned with salt and pepper 1 Lime, Halved Method To make the batter, drink a quarter of the beer and pour the rest into a bowl. Whisk in the flour and cornflour and season generously with salt and pepper. stir in the coconut, coriander and chilli into the batter. Should be thick, but not gluggly. If gluggly, pour in a small amount of coconut milk to thin batter. Dip the prawns in the seasoned flour – coat well. Gently Dip into the batter. Deep fry in hot oil until golden brown. Drain and serve with lime halves. Warm Salad of Prawns, Tagliatelle and Snow Peas with Pine nut and Parsley Butter Ingredients: Serves 4 4 Tablespoons Peanut Oil 20 Green Prawns 20 Carrot Stars 20 Snow peas, topped, tailed and destringed 1 Cup Finely Shredded Red Cabbage Juice of 1 Lemon 4 Cups Cooked, Fresh Tagliatelle (instructions below) 1 Heaped Tablespoon Roasted Pine nuts 1 Tablespoon Coarsely Chopped Chives Pine nut and Parsley Butter (recipe below) The Butter 100 g Soft Unsalted Butter 50 g Roasted Pine nuts 1 Tablespoon Chopped Parsley 1 Clove Garlic – Chopped Finely 1 Teaspoon Lemon juice, Salt and Pepper Method: The Pasta: Bring to boil a large pot of salted and lightly oiled water. Drop in the pasta and boil until cooked but fairly firm. Drain and rinse under cold water. Drain again and set aside. The Butter Blend all ingredients into the well softened butter in a food processor. Using a 2 cm plain nozzle, pipe into small rosettes onto greaseproof paper and chill. The Salad Heat the oil in a heavy based pan and sauté the prawns and the vegetables quickly stirring with a wooden spatula. Add the lemon juice and Tagliatelle and eight piped rosettes of pine nut and parsley butter – toss well. Serve onto warm plates and garnish with the remaining butter rosettes and chopped chives. Red Prawn Chopsticks Ingredients: Serves 4 400g peeled prawn meat 2 Tablespoons finely chopped green shallots 2 Teaspoons grated ginger 1 Tablespoon fish sauce 8 Takeaway wooden chop sticks Dipping Sauce 1 ½ Tablespoon Ketjap 1 Tablespoon water 1 Tablespoon Lime juice Method: Dry prawns and blend in a food processor. Add shallots, ginger and fish sauce and blend until paste is formed. Mould prawn mixture around the chopsticks. Cover with chili and plastic wrap and leave to 30 minutes Heat solid BBQ plate to medium and spray with oil. Cook chopsticks for 3-4 minutes each side Dipping Sauce: Combine all ingredients together in a small bowl Serve as a side to the chopsticks