Guides & Recipes

1. Place the lemongrass, chillies, ginger, sugar and fish sauce in a small food processor and process to a rough paste.
2. Place lemongrass paste and vegetable oil in a large bowl and combine. Peel the prawns leaving the tails on. Add prawns and toss to coat. Thread onto skewers lengthways.
3. Cover and refrigerate for 1 hour to infuse flavours.
4. Rinse rice thoroughly under cold water and place in a medium saucepan with 2½ cups of water.
5. Bring to the boil and cook uncovered for 8‐10 minutes or until tunnels appear.
6. Reduce heat to low and cook covered for another 5 minutes. Remove from heat and stir through coconut cream, salt and extra chilli. Allow to stand for 5 minutes, covered.
7. Preheat a chargrill or barbeque and cook for 1‐2 minutes each side or until just cooked through.
8. Serve with fresh coconut, cucumber, mint and lime

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1. To make the salt and pepper mix, place the white pepper and Sichuan pepper in a mortar and pestle and grind to a powder. Add the salt and mix to combine then set aside.
2. Preheat oil in a large saucepan or wok to 190 C.
3. Place the cornflour and half the salt and pepper mix in a bowl and mix to combine.
4. Peel prawns leaving tail intact. Add to mix and toss to coat. Shake of any excess flour and cook in batches for 2‐3 minutes or until golden and crisp. Drain on kitchen paper and serve with fresh lemon and extra salt and pepper mix.

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1. Preheat the oven to 180C.
2. In a small bowl, add all ingredients.
3. On a floured work surface, knead for 3-4mins. Split into two parts. Roll into balls and then flatten out with floured rolling pin.
4. Add all toppings except prawns and rocket and cook for 15 mins.
5. In a frypan, cook prawns, remove pizza from oven and top with rocket and prawns to finish.

1. Peel banana prawns and set prawn meat aside on a plate.
2. Place shells in frypan on a medium heat, splash some olive oil in the pan.
3. While the shells are frying, place 700ml of chicken stock into a pot and bring to simmer
4. Transfer fried shells into chicken stock.
5. Whilst stock is simmering, roughly chop ginger, chilli, kaffir lime, lemongrass and coriander root and add to stock.
6. Allow to simmer for 10mins, strain off soup and add to a fresh pot and bring back to a simmer.
7. Add prawns to stock along with thinly sliced chilli and season to taste with fish sauce and lime juice.
8. Continue simmering soup until the prawns are just cooked, take off the heat.
9. Place in a bowl with bean sprouts, cover with tom yum soup and garnish with fresh coriander leaves.

1. To make beurre blanc combine eschalots, champagne and vinegar in small saucepan and simmer for 5 minutes or until reduced to approximately 2 tablespoons of liquid.
2. Strain, reserving liquid.
3. Return liquid to pan and add one cube of butter at a time whisking until all butter has been added. Add lemon for taste. Keep warm.
4. Brush butterflied prawns with olive oil, season with salt and place under hot grill for 3-4 minutes or until cooked through.
5. Serve with beurre blanc, watercress and micro parsley.

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1. To make the dressing, place all ingredients into a bowl and mix to combine.
2. Place the prawns, mango, grapefruit, cucumber, mâche leaves and mint into a bowl, drizzle with dressing and toss to combine.
3. Top with toasted coconut and serve with extra lime.

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For marinade:

1. Mix 2 cloves garlic, 2 tablespoons oil, 2 teaspoons paprika and lemon zest, season and add prawns. Marinate 15 minutes. Panfry prawns, set aside.

For sofrito:

2. Mix tomatoes, 1 clove of garlic and red wine vinegar in a bowl, season and set aside.

For paella:

3. Sauté red onion and 2 cloves of garlic in large frying pan.

4. Add rice, cook for 1 minute, add sofrito, cook for 1 minute.

5. Place saffron in 1 tablespoon boiling water and mix with chicken stock. Slowly add stock, stirring 20-25 minutes.

6. Top with prawns, cover and rest for 5 minutes. Combine with herbs and eschallot.

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1. Preheat oven to 180C.
2. Add 8 slices of white bread to oven, until toasted and place aside.
3. Place rice bran oil in a wok, fill halfway and bring to heat.
4. Combine all other ingredients in a food processor and blitz until a smooth paste forms.
5. Take prawn paste and evenly spread over pieces of toast. Place a bag of sesame seeds on a plate, place the toast, prawn side down to coat.
6. Take off crusts and cut diagonally so you have four triangles. Once oil is to temperature drop prawn side down triangles until golden colour appears. Then flip to fry other side.
7. Place on baking tray lined with paper towel. Then place on a plate with coriander and chilli to serve.

1. Combine all ingredients except prawns in a food processor
2. Peel, shell prawns leaving only the heads and tails. Remove trails.
3. Place prawns in a bowl with marinade and toss to coat.
4. Place prawns on bbq and brush excess marinade on. Cook halfway through and flip, ensuring a nice char on both sides.
5. Remove from heat and place on a bed of rocket, garnish with coriander and side of lime.

1. Process shallots, garlic and lemon grass in a food processor until finely chopped. Add prawn meat, palm sugar, egg white, fish sauce and cornflour and process until combined (do not overwork).
2. With wet hands, divide the mixture evenly into 10 and wrap around the sugarcane to form a cylinder about 4cm long. Place on a tray, repeat with remaining mix and sugarcane, cover and refrigerate to set (30 minutes – 1 hour).
3. For lime dipping sauce, combine ingredients in a small bowl, whisk to combine, until sugar dissolves and refrigerate until required.
4. Heat large pan over medium high heat, brush sugarcane prawns with oil, fry turning occasionally until cooked through (8-10 minutes).
5. Serve hot with butter lettuce leaves for wrapping, herbs and dipping sauce.
6. Process shallots, garlic and lemon grass in a food processor until finely chopped. Add prawn meat, palm sugar, egg white, fish sauce and cornflour and process until combined (do not overwork).
7. With wet hands, divide the mixture evenly into 10 and wrap around the sugarcane to form a cylinder about 4cm long. Place on a tray, repeat with remaining mix and sugarcane, cover and refrigerate to set (30 minutes – 1 hour).
8. For lime dipping sauce, combine ingredients in a small bowl, whisk to combine, until sugar dissolves and refrigerate until required.
9. Heat large pan over medium high heat, brush sugarcane prawns with oil, fry turning occasionally until cooked through (8-10 minutes). Serve hot with butter lettuce leaves for wrapping, herbs and dipping sauce.

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1. Combine mayonnaise, crème fraîche, Tabasco, tomato ketchup, lemon juice and garlic in a bowl and mix well to combine, season to taste.
2. Add prawns and chives, toss to lightly coat.
3. Place bottom half of buns out on a work surface, cut side up.
4. Top with avocado, lettuce, sandwich and prawn mixture.
5. Sandwich with the top halves and serve.

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1. Heat oil in a large deep sided frying pan over a high heat. Add the curry paste & cook stirring for 1 minute or until fragrant.
2. Add the fish sauce & stir for another minute.
3. Add coconut cream & stock, cook for 4-5 minutes or until thickened.
4. Peel & devein the prawns, leaving the tails intact.
5. Add the prawns & stir for 3-4 minutes or until prawns are cooked through.
6. Add sugar snap peas & stir through the lime juice.
7. Serve with extra lime, steamed rice, roti & coriander.

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1. Peel the prawns and cut them in half lengthways.
2. Cook the pasta in a large saucepan of boiling salted water for 8‐10 minutes or until al dente. Drain reserving ¼ cup pasta water and keep warm.
3. Heat the butter and oil in a large frying pan over medium heat. Add the garlic, chilli and lemon zest. Cook, stirring for 2 minutes or until golden.
4. Add the prawns and cook, stirring, for 2‐3 minutes or until the prawns are tender.
5. Add the pasta, lemon juice, parsley and reserved pasta water.
6. Season with sea salt and freshly cracked black pepper and toss to combine.

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1. Place the prawns, chilli, garlic, oil, coriander, ginger and lime juice into a bowl and toss to coat. Refrigerate for 30 minutes.
2. Thread prawns and mango pieces onto bamboo skewers and cook over hot bbq or grill plate for 2-3 minutes each side or until just cooked.
3. Serve with aioli and fresh lime.

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To make mayonnaise: combine the tequila and mayonnaise, set aside.

To make the tomato salsa: place the tomatoes, coriander, lime and chilli in a bowl season with salt and mix to combine.

To make the prawn fajitas:

1. Place prawns, paprika chipotle and oil in a bowl and mix to coat. Refrigerate for 30 minutes.
2. Heat cast iron hot plate over high heat.
3. Add onion and capsicum, cook 2 min.
4. Add garlic and cook for another minute.
5. Add prawns, cook 2-3 minutes or until cooked through.
6. Sprinkle with fresh chilli and spring onion and serve with grilled corn tortillas, hot sauce, lime and tomato salsa.

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1. To make dressing; whisk together all the ingredients in a small bowl and refrigerate until ready to use.
2. Place the prawns and buttermilk into a bowl and toss to coat. Refrigerate for 2 hours.
3. Preheat oil in a large wok or heavy based saucepan to 180°C.
4. Combine flour, mustard powder, smoked paprika, crushed fennel seeds, garlic powder and baking powder in a shallow bowl and season well with salt and pepper.
5. Working with one prawn at a time, lift out of the marinade and toss in the seasoned flour, shaking to remove excess. Then dip in eggwash and once more into the seasoned flour until well coated.
6. Deep fry in batches for 1-2 minutes or until golden and cooked through. Using a slotted spoon, transfer cooked prawns to a rack set over a baking tray to drain any excess oil.
7. Place the fennel, chives, dill and chervil in a bowl. Drizzle with buttermilk dressing and toss to combine.
8. Cut the baguettes lengthways and fill with cos leaves, coleslaw and crispy prawns.
9. Slice to serve.

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To make marinade: place the soy, mirin, vegetable oil, sugar, sesame oil and ginger in a bowl and mix to combine. Divide marinade in half. Add prawns to one half and refrigerate for 30 minutes. Add rice wine vinegar and sesame seeds to the remaining marinade to make sesame dressing and set aside

Thread prawns onto skewers. Heat a bbq or grill pan over high heat. Cook skewers in batches for 2-3 minutes each side or until just cooked.

Coat each quarter of avocado in sesame seeds. Place radish, ginger and baby herbs in a bowl and toss to combine. Serve skewers with sesame avocado radish salad and sesame dressing.

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1. Heat oil in a large deep-frying pan over a high heat.
2. Add the onion, garlic & chorizo & cook for 2-3 minutes or until lightly golden.
3. Add the paprika & saffron & cook stirring for a further minute.
4. Add 4 cups of stock, stir & bring to the boil.
5. Add the rice & stir to even the mixture.
6. Peel & devein prawns leaving tails intact.
7. Push the prawns into the mixture, reduce the temperature to low & cook, without stirring for 15 minutes.
8. Increase the temperature to medium & cook the paella for a further 4-5 minutes, adding the extra stock gradually if necessary, or until the rice is al dente. Season with salt & pepper & remove from the heat.
9. Cover surface with a clean towel & allow to rest for 10-15 minutes or until the liquid is absorbed & the prawns are cooked through.
10. Place the parsley, lemon segments, olive oil & red wine vinegar into a bowl & toss to combine.
11. Serve paella topped with parsley salad & aioli.

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1. Preheat a barbecue to medium-high.
2. Season prawns to taste and scatter with a little lemon rind, then wrap each prawn in a piece of prosciutto (you’ll need about a third of a slice depending on the size of your prosciutto).
3. Thread one prawn onto each skewer, drizzle with a little oil then grill, turning occasionally, until cooked through (2-3 minutes).
4. Serve hot, scattered with rocket, with lemon wedges and aioli.

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