Chilli Prawn & Cherry Tomato Spaghetti

Preparation time: 5 minutes
Cooking time: 10 minutes
Serves: 2

• 500g Spencer Gulf King Prawns (green), peeled and chopped
• 375g pack stoneground spaghetti
• 1 punnet cherry tomatoes
• 2 tablespoons olive oil
• 2 cloves garlic, sliced
• 1 birds eye chilli, thinly sliced into rounds
• 1 tablespoon baby capers, rinsed
• salt flakes and freshly ground black pepper
• 1/3 cup basil leaves
• 1 lemon, cut into wedges

METHOD

Cook pasta following pack instructions. Reserve 1/3 cup cooking water and drain.

Heat a large saute pan over a medium-high heat and add tomatoes, shaking the pan regularly until tomatoes are blistered and start collapsing.

Reduce heat to medium, add olive oil, garlic and chilli to the tomatoes, stirring to combine. Using the back of a wooden spoon, gently squash the tomatoes to create a rustic sauce. Add the prawns, stirring to combine and cook for 2-3 minutes or until opaque.

Add capers reserved cooking water, half the basil and season with salt and pepper, stirring to combine.

Add drained pasta, tossing until well coated.

Divide pasta between four bowls, sprinkle over remaining basil and serve with a wedge of lemon.

Prawn, Quinoa, Watermelon & Mint Salad

Preparation time: 30 minutes + standing time
Cooking time: 17 minutes
Serves: 6-8

Lemon and garlic prawns

• 500g Spencer Gulf King Prawns (green), peeled
• ¼ cup olive oil
• 1 clove garlic, crushed
• 2 tbsp lemon juice
• Salt flakes and freshly ground black pepper

Watermelon salad

• ¼ cup quinoa, soaked in cold water for 15 minutes and drained
• ½ cup vegetable stock
• 1 small red onion, cut into very fine slices
• 2 lemons, juiced
• 800g watermelon, rind removed and cut into bit sized pieces
• 1 Lebanese cucumber, deseeded and sliced
• ¼ cup mint leaves, roughly chopped
• ¼ cup coriander leaves
• ¼ cup flat leaf parsley
• 2 tbsp extra-virgin olive oil, plus more for drizzling
• 2 tsp Sumac
• Sea salt and freshly ground black pepper

METHOD

For the prawns, combine oil, garlic, juice, salt and pepper together in a medium mixing bowl. Add prawns, stirring gently until well coated. Cover with plastic wrap and leave to marinate for 30 minutes in the refrigerator.

For the salad, place drained quinoa in a small saucepan with the stock over a medium heat. Cover and cook for about 15 minutes, or until the liquid has evaporated and the quinoa unravels and expands. Remove from heat and allow to cool.

Place red onion and half the lemon juice together in a bowl and leave to stand for 10 minutes.

To cook prawns, heat a non-stick frying pan over a medium heat and cook prawns for 2 minutes or until opaque. Remove from heat and set aside until required.

Place watermelon in a large mixing bowl with red onion, cooked quinoa, cucumber, mint, coriander and parsley, tossing to combine. Place salad in a serving bowl and top with cooked prawns

For the dressing, combine the remaining lemon juice, oil, sumac, salt and pepper together in a screw top jar, shaking until well combined. Drizzle over the salad and serve.

Prawn Dumplings in a Light Red Curry Sauce with Fresh Coriander

Preparation time: 45 minutes
Cooking time: 30 minutes
Serves: 8 as a starter and 4 as a main

• 24 wonton wrappers
• 8 Spencer Gulf King Prawns (green), peeled with tails on
• 8 sprigs coriander, to garnish

Filling

• 500g Spencer Gulf King Prawns (green), peeled and finely chopped
• 2 spring onions, chopped
• 1 tbsp chopped chives
• ¼ tsp finely grated lime zest
• ½ tsp grated ginger
• ½ birds eye chilli, deseeded and chopped
• ½ tsp fish sauce
• White pepper
• 1 egg white
• 2 tsp cornflour
• Red curry sauce
• 1 tbsp vegetable oil
• 2 tbsp red curry paste
• 2 x 400ml tins coconut milk
• 2 kaffir lime leaves
• 2 tsp palm sugar
• 1 tsp fish sauce
• 2 tbsp lime juice

METHOD

Place the filling ingredients together in a food processor and blend for 2 minutes or until mixture becomes a smooth paste.

Place a heaped teaspoon of filling in the centre of each wonton wrapper. Brush the edges of each wrapper with water, fold in half to create a triangle, enclosing the filling and press firmly to seal. Repeat process until all the filling has been used. Place dumplings on a baking tray lined with baking paper, cover with plastic wrap and refrigerate until required.

For the curry sauce, heat oil in a medium saucepan over a medium heat. Add curry paste, stirring to combine and cook for 2 minutes until aromatic. Add coconut milk, kaffir lime leaves and 400ml water. Bring to the boil, reduce heat to a simmer and cook for 20 minutes or until mixture has reduced by a third. Add sugar, fish sauce and lime juice to season and adjust accordingly. Place peeled green prawns with tails into the broth and cook for 2 minutes or until opaque. Remove from broth and set aside until required.

To cook dumplings, bring a large saucepan of water to the boil and reduce the heat to a simmer. Carefully place dumplings into the water and cook for 3 minutes or until floating. Drain.

Place dumplings in serving bowls and top with a poached prawn. Spoon over red curry sauce and garnish with a sprig of coriander.

NOTE: recipe makes 24 dumplings

Thai Style Barbecued Prawns

Preparation time: 30 minutes + marinating time
Cooking time: 2 minutes
Serves: 8

• 1 kg Spencer Gulf King Prawns (green)
• 1 tbsp light soy sauce, to drizzle
• 1 tbsp roughly chopped coriander
• 1 lime, cut into wedges
• Thai marinade
• ½ cup vegetable oil
• 2 cloves garlic
• 1 long red chilli
• 1 stalk lemongrass
• 2 kaffir lime leaves
• 1 tbsp grated ginger
• 1 cup coriander roots and stems
• 1 lime, juice and zest

METHOD

Prepare prawns by halving lengthways through the shell while partly frozen and rinse in brine or cold salty water to retain natural flavour.

For the marinade, place the ingredients together in a small food processor, pulsing until mixture is a smooth paste.

Place prepared prawns in a non-metallic mixing bowl and pour over the marinade, tossing until well coated. Cover with plastic wrap and leave to marinate for 30 minutes in the refrigerator.

Heat a barbecue grill plate on high. Place prawns flesh side down for 1½ minutes before turning and cooking for 30 seconds or until cooked through.

Pile the prawns onto a plate, season with soy sauce, sprinkle over coriander and serve with lime wedges.

Prawn & Smoked Trout Terrine with Fresh Pickled Cucumber

Preparation time: 40 minutes + chilling time
Cooking time: 2 minutes
Serves: 10-12

• 1kg Spencer Gulf King Prawns cooked and peeled
• 2 tbsp dill fronds
• Zest of a lemon
• Filling
• ¼ cup lemon juice
• 2 teaspoons gelatine
• 250g pack cream cheese
• 1 smoked trout, skin and bones removed
• 2 spring onions, finely sliced
• 2 tablespoons horseradish
• 2 tbsp chives, chopped
• 2 tbsp dill, chopped
• 2 tbsp parsley, chopped
• 1 tablespoon baby capers, drained
• Salt flakes and freshly ground black pepper
• 1 egg white, lightly beaten

Pickled cucumber

• 2 Lebanese cucumbers, peeled into ribbons, discarding the seeds in the centre
• 1 tsp dill seeds
• 1 tsp coriander seeds
• 1 tsp caster sugar
• 1 tsp sea salt
• ½ cup white wine vinegar
• 3 ice cubes
• 1 tbsp fresh dill fronds

Method

Line a 21cm x 11cm loaf tin with plastic wrap, allowing 15cm overhang on all sides. Carefully line the base of the tin tightly with peeled prawns, which will become the top of the terrine. Chop the remaining prawns and set aside until required.

For the filling, place juice in a small saucepan and sprinkle over the gelatine. Leave to stand for 10 minutes to sponge (soften). Place saucepan over a very low heat, stirring mixture until gelatine dissolves, making sure mixture does not become too hot and boil.

In a food processor, combine cream cheese, smoked trout, spring onions, horseradish, chives, dill, parsley, capers, salt and pepper pulsing until smooth and well combined. Add dissolved gelatine mixture, pulsing until well combined and spoon mixture into a bowl.

Add the reserved chopped prawns to smoked trout mixture, stirring to combine.

In a clean mixing bowl, whisk egg white to a medium peak. Add a spoonful to the filling mixture, stirring gently to combine, to help loosen the mixture. Add the remaining egg white and fold gently to combine.

Spoon mixture on top of prawns, in prepared loaf pan and smooth the top. Cover with plastic wrap and refrigerate overnight to allow terrine to set.

For the pickled cucumber, combine the dill and coriander seeds, sugar, salt, vinegar and ice cubes together in a non-metallic bowl, stirring until the sugar dissolves. Add the cucumber, mixing to combine. Cover and refrigerate for at least 30 minutes. Drain and garnish with dill.

Serve terrine topped with dill fronds and lemon zest and accompanied by pickled cucumber ribbons.

Cajun Prawn Tacos with Mango & Coconut Salsa

Preparation time: 20 minutes + marinating time
Cooking time: 5 minutes
Makes: 6

• 500g Spencer Gulf King Prawns (green), peeled with tails on
• 1 tbsp olive oil
• 2 tbsp lemon juice
• 2 tsp Cajun spice mix
• 1 clove garlic, crushed
• 2 tbsp chopped parsley leaves
• 6 soft corn tortillas
• Coriander sprigs, to serve
• Mango & coconut salsa
• 1 mango, peeled, deseeded and diced
• 1 Lebanese cucumber, deseeded and finely diced
• 1 long red chilli, deseeded (optional) and finely chopped
• 2 spring onions, finely sliced
• ¼ cup shredded coconut
• ¼ cup mint leaves, chopped
• ¼ cup coriander leaves, chopped
• Juice of a lime

Method

Halve each prawn lengthways through the tail and place in a non-metallic mixing bowl.

Combine oil, juice, spice mix, garlic and parsley together in a small mixing bowl, whisking until well combined. Pour over the prepared prawns, stirring gently until well coated. Cover with plastic wrap and leave to marinate for 30 minutes in the refrigerator.

For the salsa, place all the ingredients together in a serving bowl, stirring gently until combined. Set aside until required.

Heat a non-stick frying pan over a medium heat and heat each tortilla for 30 seconds on each side, to soften them. Place on a plate and cover with foil, to keep warm until required.

Cook prawns in the same pan for 1-2 minutes or until opaque.

To assemble tacos, place a spoonful of salsa in the centre of each tortilla, topped with 2-3 prawns and a sprig of coriander.

Prawn Pasta alla Buzara

Serves 4-6

• Spaghetti, linguine or other long pasta
• 500grams raw shelled and cleaned Spencer Gulf King Prawn meat
• 8 tablespoons extra-virgin olive oil, or more to taste
• 3 plump garlic cloves, finely chopped
• 1 medium shallot, finely chopped
• 1 teaspoon coarse sea salt
• 1 cup white wine
• 1 tablespoon tomato paste
• 2 cups of seafood stock or clam broth
• Freshly ground black pepper to taste
• 1 tablespoon bread crumbs, or more if needed
• 2 tablespoons chopped fresh parsley

Bring a large pot of salted water to a boil. Cook pasta according to package directions. Meanwhile, prepare the seafood and sauce.

Lay King prawn meat on a baking sheet or tray lined with paper towels. Blot until dry. Season with a little salt and pepper.

Heat 2 or 3 tablespoons of olive oil in a large sauté pan, and set over medium high heat. Sear the prawn meat until lightly golden, about 1-2 minutes per side. Don’t cook them too long, because they will added back to the pan later. Remove and set aside.

Heat 2 more tablespoons of olive oil in a large sauté pan, and set over medium high heat. Scatter in the shallots and garlic and cook until sizzling. Take care not to burn the garlic. Stir in 1/4 teaspoon of salt and 1/4 cup of the wine. Simmer, stirring frequently, until the wine is nearly completely evaporated and the shallots have softened. Add the tomato paste and stir it around the pan for a minute, coating the shallots.

Pour in the rest of the wine, stock and another 1/4 teaspoon of salt. Bring to a boil, then reduce the heat and let the sauce gently simmer and reduce for about 5 minutes. With the sauce still bubbling, add the seared seafood back to the pan and mix to coat them all with sauce. Stir in the pepper and the tablespoon of bread crumbs. If the sauce seems too thin add a little more bread crumbs. Cook for another 2 minutes, then turn off the heat.

Pour the seafood and sauce over the cooked pasta. Drizzle in the remaining olive oil and mix well. Sprinkle parsley on top and serve immediately.

Panang Prawn Thai Curry

Serves 4, preparation time 15 minutes, cooking time 30 minutes.

• 2 x 400ml cans coconut milk
• ¼ cup Penang Curry Paste (see recipe below)
• ¼ cup fish sauce
• 4 kaffir lime leaves, shredded
• 2 tbs peanut oil
• 2 tbs palm sugar (grated)
• 1kg unpeeled or 500g–750g peeled Spencer Gulf King Prawns (uncooked) – depending on your taste
• 200g green beans
• ½ cup fresh basil leaves
• ½ cup roasted peanuts (or almonds)
• 2 fresh long red chillies thinly sliced
• 1 red capsicum thinly sliced lengths
• 1 clove garlic

Place coconut milk, paste, sauce, sugar and lime leaves in pan or wok for 15 minutes until mixture reduces by a third – stirring regularly.

Meanwhile heat oil in large frying pan, cook prawns and drain on paper towel.

Add beans, capsicum and prawns to curry mixture. Cook, uncovered for 5 minutes or until beans and capsicum are tender and seafood is cooked to liking.

Serve curry on rice sprinkled with basil leaves and nuts (of your liking).