Amy Chanta’s guide to making som dtum Thai (green papaya salad)
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.
Prawn
A short history of brodetto, and a recipe too
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.
Kerala prawn curry
This south Indian curry sings with coconut, fragrant spices, and the freshest of fresh prawns.
Ma hor (galloping horses)
This classic Thai appetiser pulls out all the stops.
Sokyo’s guide to making nigiri
Executive chef Chase Kojima talks us through the precise art of draping finely cut slices of seafood over hand-pressed rice.
Grilled prawns with coconut rice and peach sambal
Add a little luxury to your weeknight dinner.
Brae’s prawn head and kohlrabi tacos
There's crunch and freshness in every mouthful.
Raes on Wategos’ king prawn sangas
With the added crisp and crunch of prawn crackers.
Seafood in hot-and-sour broth
Turn up the heat with this fragrant tom yum-style soup.
Mike McEnearney’s grilled prawn, watermelon and tomato salad
Summer's greatest hits, all in one bowl.