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RECIPE: Prawn stars hit the grill

Prawns in citrus chilli butter sauce.
Prawns in citrus chilli butter sauce. Photo Thinkstock

WITH Christmas creeping up on us, there's nothing like fresh prawns straight from the trawler. Shake up your next dinner party menu with one of the following recipe pleasers.

Barbecued orange and coconut prawn skewers

INGREDIENTS:

 250g green king prawns, shelled and de-veined, tails left on  

 1 lemon, juiced  

 1 orange, juiced  

 2 tbs Cointreau  

  1/2 cup coconut milk  

 1 tsp garlic  

 1 tbs fish sauce

METHOD: Combine all ingredients in a bowl. Marinate prawns overnight, then thread prawns between four skewers. Grill on barbecue, basting with marinade until cooked, about 2 minutes each side. Serves 4.

King prawns in citrus chilli butter sauce

INGREDIENTS:

 6 large green king prawns, shelled with head and tail left on  

 1 tbs oil  

 1 large red chilli, sliced  

 1 clove garlic, chopped  

  1/2 lemon, juiced  

 50ml white wine  

 2 tbs unsalted butter  

 1 tbs parsley, roughly chopped  

 salt and pepper

METHOD: Heat oil in a pan on high heat until hot. Add the prawns to the pan quickly followed by the chilli, garlic and parsley. Once in the pan turn the prawns and add the white wine, butter, lemon, salt and pepper. Once butter has melted turn prawns one more time. When prawns are cooked through (about 1 minute) remove from pan to a bowl and pour over the juices. Serve with crusty sourdough or fresh steamed rice. Serves 2.

Prawn and mussel paella

INGREDIENTS:

 1 cup medium grain rice  

 1 tsp turmeric  

  1/2 tsp saffron  

 2 tbs oil  

  1/2 brown onion, finely diced  

 1 stick celery, finely diced  

 1 small carrot, finely diced  

 1 tsp garlic  

 100g chorizo sausage, sliced  

 300g green prawns, shelled except the tails  

 500g black mussels  

 100ml white wine  

 2 tbs chopped parsley  

  1/2 cup seafood or chicken stock  

 salt, pepper

METHOD: Place the rice, turmeric and saffron in a pot and cook using the absorption method on the packet until just cooked, drain, cool and set aside. In a wok heat the oil and add the onion, celery, carrot, garlic, chorizo and cook until browned. Add the prawns and mussels and toss for 1 minute. Add the wine and half the stock and cook until the mussels open. Add the rice and remaining stock and toss until rice has sucked up most of the juice. Season with salt and pepper and finish with parsley. Serves 3-4.

Chilli prawns with squid ink pasta

INGREDIENTS:

 20 large green prawns, peeled and heads removed  

 2 large fresh chillis  

 3 cloves garlic, crushed  

  1/4 cup olive oil  

 1 packet squid ink pasta (specialty stores or markets)  

 200g baby spinach  

  1/2 punnet cherry tomatoes  

 1 lemon, cut in quarters

METHOD: In a food processor blend the chilli, garlic and oil until blended together. Place mix in a bowl with the prawns, cover and place in the fridge for a least 1 hour. Cook the pasta al dente. In a saucepan heat 1 tbs oil and cook off the prawns, when just cooked toss through the cherry tomatoes and baby spinach. Remove from heat and fold through the spaghetti. Finish with parsley and serve with lemon wedges. Serves 4.

Prawn, avocado rice paper rolls

INGREDIENTS:

 12 rice paper wrappers  

 12 cooked prawns, cut in half lengthways  

 1 cup alfalfa  

 1 large avocado, sliced into strips  

 1 cucumber sliced in strips  

 1 carrot, grated  

 1 red capsicum, sliced in strips  

 12 sprigs coriander.

In a bowl of warm water dip one rice paper wrapper in at a time until soft, about 20 seconds. Place on a clean tea towel and lay 2 pieces of prawn and a little of each other ingredient in the middle of the rice paper in a line. Fold up the sides at the end of the line and from the other side roll into a tube. Repeat with the other 11. Serves 4.

Topics:  barbeque prawns recipe seafood summer



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