Prawn

Australian Gourmet Traveller recipe for Sichuan-style green beans with pork mince

This crunchy, fragrant prawn and crab toast recipe makes for a tasty snack at cocktail hour.

Our tip is to make a double batch of this picante — a smoother, more refined version of salsa —  to serve at will.

This warming bowl of prawn chowder is an elegant variation of the North American classic.

A seafood platter of barbecued prawns and seared scallops that's primed for summer entertaining.

Fresh, fast and flavourful: this is the easy way to make prawns a midweek meal.

Make this vibrant, aromatic saffron and coconut prawn curry recipe for dinner tonight.

A flavour-packed noodle dish that requires very little time and effort.

An easy, everyday Japanese-inspired soba noodle recipe that requires little time and effort.

Add some cooked crab or lobster meat to this weeknight favourite and transform it into a luxe dinner party entertainer.

A summery prawn pasta that's a no-fuss midweek meal? Yes please.

If you have a little bit of time on your hands and you're raring to dress up your usual prawn salad routine, this is the recipe for you.

If you have the forethought to soak your mustard seeds overnight, we can guarantee the results are well worth it for the vibrant colour and flavour they lend to the prawns.

If you're entertaining a crowd, prepare the pot stickers ahead and store, covered with a damp clean tea towel in the refrigerator and cook when required.

Bring a little bit of humble sophistication to your next friendly gathering with these delicious prawn sandwiches with kimchi mayo.

There's something so satisfying about cooking with clams.

Char kway teow is a perennial Malaysian favourite for a reason. Tony Tan shows us how it's done.

Mat Lindsay recipe for barbecued prawns with brown butter and tamari from Ester restaurant in Sydney.

Flavour and freshness with every bite.

When very fresh prawns mingle with garlicky saffron butter, only good things happen.

How to improve on fresh prawns with avocado? Adding a smoky, spicy tomato dressing to the mix.

A light midweek dinner made easy.

Plump prawn parcels, enriched with that sake butter, and balanced with that citrus-y ponzu.

A tried-and-true combination.

A very luxe pasta indeed.

Turn the humble vegetable into something special.

An umami-packed combination that just works.

A new-school take on the classic fish pie.

A knockout dish from the family-run Cantonese restaurant in Melbourne.

When coconut, spices and noodles combine...

Comfort in a bowl.

A combination of flavours that just works.

"The success of this classic soup, the ultimate comfort food, lies in using the freshest ingredients," says Kylie Kwong.

A snack that's extremely hard to turn down.

Ready in just 15 minutes.

The quintessential festive crowd-pleaser.

A go-to summer recipe that's light and satisfying in equal measure.

The classic that's stood the test of time.

A colourful, gutsy South East Asian favourite, this is a dish worth getting your hands dirty for. Roll up your sleeves and give it a crack.

The secrets to Thailand's beloved green papaya salad, thanks to Sydney's doyenne of Thai food and owner of Chat Thai, the late Amy Chanta.

Brodetto has come a long way from its humble beginnings a fisherman's stew, writes John Irving. Today, variations on the traditional staple dot Italy's Adriatic coast.

This south Indian curry sings with coconut, fragrant spices, and the freshest of fresh prawns.

This classic Thai appetiser pulls out all the stops.

Add a little luxury to your weeknight dinner.

There's crunch and freshness in every mouthful.

With the added crisp and crunch of prawn crackers.

Turn up the heat with this fragrant tom yum-style soup.

Summer's greatest hits, all in one bowl.

An ideal summer starter that's all zing and spice.

And that’s a wrap – the perfect self-serve summer dish.

For best results, find the freshest of fresh scallops.

Love garlic? Love prawns? You'll love this.

Sushi master Chase Kojima of Sydney’s Sokyo restaurant reveals the key steps to this freewheeling deconstructed sushi.

Strictly traditional, these are not. Delicious? You bet.

Don't underestimate that dressing – it's a smoky, sweet, sour, spicy and salty hit that works wonder with the dumplings.

Her restaurant Billy Kwong may be gone, but we're still dreaming about that go-to dish from Kylie Kwong's restaurant.

Firm favourites in the dumpling world, these dainty parcels are child’s play to make.

Cauliflower rice makes a fine alternative to the real thing, adding extra nuttiness to this fragrant Indian-style prawn curry.

This Provençal staple may have had humble beginnings, but it’s the undisputed king of fish stews.

The perfect grilled prawn lies in the dressing – and this one's a winner.

The sambal packs a mighty punch in these spicy prawn sticks, and using lemongrass stalks in place of skewers adds even more flavour.

The salty, oceanic taste of the shrimp with the sour-sweetness of the green mango, a little heat from the chilli and plenty of texture make this a complete dish.

Fire up the barbecue for maximum flavour.

This unique Thai curry marries sour and spice flavours in a thin, almost soupy, broth.

With creamy avocado and the zing of lime juice, this Mexican-ish prawn cocktail is perfect for the summer. Just add corn chips.

Time to throw a shrimp on the barbie.

A medley of seafood shines in this tomato, fennel and white wine broth that feeds a crowd and uses just one pot. Ripper.

“Filled pastries have a very long history in the Middle East,” says Joseph Abboud. “The original, sanbosag or sanbusaj, became samosa in India, sambousek in Lebanon and sambusa in Ethiopia, to name a few. Börek, which are a great snack, are another.”

Burghul or farro also work well here in place of the freekeh.

These luxe sandwiches are a treat for lunch or dinner, but can easily morph into a cocktail snack. That's versatile.

We've teamed up with OzHarvest and Kylie Kwong to create Gourmet Leftovers: a fried rice that uses up your Christmas produce.

Fridge full of leftovers after your last big party? Brunch the next day is a cinch with a bit of advice from Saint Peter chef Josh Niland, who shares his recipe for a fluffy omelette.

Because barbecued things on sticks just taste better.

A simple but elegant dish that works beautifully as either a main or a side.

Bucatini with prawn fra diavolo recipe - For fra diavolo sauce, preheat oven to 200°C. Toss ingredients together in a roasting pan and roast until tender and starting to caramelise at the edges (40-45 minutes).

Spicy prawn and pineapple poke recipe - Bring rice, coconut milk, 250ml water and 1 tsp sea salt to a simmer in a saucepan, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 20 minutes.

A soul-reviving soup.

"Everyone loves fried rice. Growing up, we'd have it twice a week, and even devoured it cold," says Kylie Kwong. "XO sauce takes it to another level."

"Every time I go back to Australia we go on surf trips up to Yamba and we buy a couple of kilos of cooked prawns, and sit on the headland and eat them with a dipping sauce," says Beau Clugston.

This riff on a dish from the Alinea opening menu uses dried Korean chilli threads to replicate the tingling sensation of spicy cinnamon chewing gum.

A quick and easy salad that sings with that sesame-miso dressing.

This simple spiced coconut sauce adds a lot of flavour to barbecued prawns (or fish or chicken, for that matter). Vietnamese mint gives a beautiful lift, but this dish works just as well with other mints.

The prawns in this salad can also be left whole and barbecued in their shells for extra flavour.

Salty, sweet and sour, these grilled prawns with tamarind make a perfect match for the coconut rice and juicy watermelon in this recipe.

This prawn stir-fry from the Sunshine Coast's Spirit House restaurant packs a punch with chilli and aromatic krachai, also known as wild ginger.

We're saying cheers to a classic with this tweak of the unbeatable prawn cocktail. Thinly mandolined rockmelon adds a sweet touch, which you can always offset with as little or as much Tabasco as you'd like.

The perfect combination of fresh prawns, chipotle chillies whipped into a crème fraîche and a tangy corn relish on canape-sized tostadas.

“The laksa paste and the stock can be made ahead of time, making the last-minute cooking and assembly quick and easy," says Christine Manfield.

A staple of Christine Manfield's recipe repertoire, this soy chicken is slow-braised in a master stock, taking on the aromatic flavours of Sichuan and liquorice root. The tomato-chilli sambal keeps for a month, so feel free to make extra.

King prawns with green salsa recipe- For the green salsa, place the jalapeños in a saucepan with enough water to cover and bring just to the boil.

Montrachet's double-baked crab soufflés are superb - thankfully, they've shared the recipe so you can enjoy them at home.

This classic French coquilles Saint-Jacques is taken to the next level by France-Soir chef Jean-Paul Prunetti with Australian scallops and an intense creamy gratin sauce.

A nod to the classic Australian cliché of 'shrimp on the barbie' doused with garlicky XO sauce.

"Baked prawns with vermicelli are found mostly in Chinatown in Bangkok, but it deserves to be eaten everywhere," says Long Chim and Nahm David Thompson.