Prawns are usually reserved for special occasions, but in fact, their versatility make them a great addition to your weekly shopping list. Think chilled wild prawns in salads, stir-fries, with a dash of lemon juice or seafood sauce, chargrilled or barbecued, tempura or crumbed, as the hero of your pasta and even stewed.
Suited to all cooking methods – and tastes – they pack a serious flavour punch too. From the mild and firm tropical banana to the robustly flavoured but lesser known Endeavour, there are subtle variations in flavour, texture, oiliness and firmness which can bring alive a particular style of cooking or combination of flavours.
Enter the Australian Wild Prawn.
With pure flavour derived from nature, Australian wild-caught prawns are sourced from the ocean, giving them a distinct natural flavour, taste, and texture. Here, we’ve partnered with Australian Wild Prawns to bring you 10 indulgent ways to go wild with prawns.
Prawn cabbage and soba noodle salad
Prawn cabbage and soba noodle salad
A noodle salad that sings with sesame-miso dressing, this dish is the ultimate go-to that’s equally as fresh as it is filling. Available from Asian grocers, soba noodles come in a wide variety, from gluten-free pure buckwheat noodles to wheat-flour versions.
Orange sweet and sour prawns with star anise and apple
Orange sweet and sour prawns with star anise and apple
A modern twist on the classic sweet and sour prawn, the flavours of this dish are enriched by blood orange, star anise and maple. Better yet, you can have it on the table in 20 minutes. Dinner for four, done.
Mustard butter prawns with corn and wilted greens
Mustard butter prawns with corn and wilted greens
Corn sautéed with Dijon mustard, butter, and a good dose of lemon for brightness (and a tangy burst of flavour), these mustard butter prawns can be whipped up in just 20 minutes.
Tip: When halving the prawns, place them leg side up and slice through the body. Use kitchen scissors to cut through the head and don’t forget to remove the digestive tract.
Honey and sesame snap prawn skewers With mango and green salad
Honey and sesame snap prawn skewers
Glazed honey and sesame seeds give these skewers just the right amount of crunch. Pair with a green mango salad and you’ve got yourself a delicious dish that boasts exotic flavour.
Prawn tostadas with corn relish and chipotle crème fraiche
Prawn tostadas with corn relish and chipotle crème fraiche
A combination of fresh prawns and chipotle chillies whipped into a smoky crème Fraiche, these tostadas don’t disappoint. Great with Christmas ham or served alongside a summer barbecue, it’s an ideal summer snack or starter.
Iced vovo prawns crumbled in coconut with raspberry chilli jam and sour cream
Iced vovo prawns crumbled in coconut with raspberry chilli jam and sour cream
Australian wild prawns crumbed in coconut with a raspberry chilli jam and sour cream? An odd combination, yes, but it works — and it’s delicious. Inspired by Arnott’s Vovo biscuits, this dish is a new school take on two Aussie classics.
Barbecue prawns with honey, sesame and lemon
Barbecue prawns with honey, sesame and lemon
Honey, sesame, and salt flakes come together in an addictive coating that works wonders for the classic barbecued prawn. Begin this recipe a day ahead to give the prawns ample marinating time.
Grilled jumbo prawns butterflied with a champagne beurre blanc
Grilled jumbo prawns butterflied with a champagne beurre blanc
Sauteed in olive oil and served alongside a buttery beurre blanc sauce, this dish comes together in 25 minutes and will add a bit of luxury to your weeknight dinners.
Crab, prawn and fennel stew with rouille
Crab, prawn and fennel stew with rouille
Think of this crab, prawn, and fennel stew as a simpler version of bouillabaisse – just minus the work. Ready in 45 minutes (steaming and cooling included) you can use a mixture of seafood to bring this dish to life, but the real flavour comes from toasting the crab shells in oil.
Butterflied jumbo prawns marinated in coconut chilli and lime
Butterflied jumbo prawns marinated in coconut chilli and lime
This isn’t easy nor is it quick but it’s well worth the wait. Marinated in coconut chilli line and served on the side with papaya jam, this dish strikes the perfect balance between sugar, spice, and all things nice.
Brought to you by Australian Wild Prawns.
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