Sydney Times


10 Amazing Prawn Recipes for Summer Dining

Superb Bucket of Fresh cooked Aussie Prawns from The Newport Hotel owned and operated by Justin Hemmes
Written by Sponsored

10 Amazing Prawn Recipes for the Australia Day Weekend

*Advertorial and Publicity content on behalf of Australian Prawns Industry association

A Bucket of Australian Prawns with Texas Green Chilli Mayonnaise



  • 24 large cooked Australian Prawns
  • 2 long green chillies
  • 1 tbsp peeled & chopped ginger 2 cloves garlic, roughly chopped
  • 1 tbsp brown sugar
  • Zest & juice of one lime
  • 1cup coriander leaves
  • 1 tbsp soy sauce
  • 1 cup mayonnaise

To make the mayonnaise:

Heat a small frypan over high heat and cook chillies turning for 5-10 minutes or until charred, discard the stalks and roughly chop.

Place chillies, ginger, garlic, sugar, lime zest and juice, coriander and soy into the bowl of a small food processor and process for 1-2 minutes or until finely chopped.

Stir through mayonnaise and serve with buckets of prawns on ice.

Vietnamese Dipping Sauce


¼ cup rice wine vinegar

¼ cup fish sauce

3-4 limes, juiced

1 clove garlic, minced

2 tablespoons grated carrot

2 tablespoons sugar

Pinch of red pepper flakes

Place all the ingredients into a bowl and mix to combine.

Makes 1 cup

Prawn finger sandwiches with chives and chilled salmon caviar





24 cooked prawns, peeled tails intact

¼  cup mayonnaise, plus extra for spreading

¼ cup crème fraiche

½ teaspoon celery salt, plus extra to serve

1 teaspoon Tabasco

the zest and juice of one lemon

8 slices white bread

½ cup chopped chives

1 x 100g jar of salmon caviar

celery salt to serve

Remove tails from half of the prawns, finely chop and place in a bowl along with mayonnaise, crème fraiche, celery salt, tabasco, lemon zest and juice.

Mix to combine. Divide the prawn mixture between four slices of bread. Top with remaining bread and using a sharp serrated knife remove crusts and cut each sandwich into four squares.

Spread a little extra mayonnaise along one side of sandwich and dip into the chopped chives. Serve immediately with chilled salmon roe, celery salt and extra peeled prawns.

Yakatori prawns with sesame coated avocado, pickled ginger and sesame dressing


12 medium green prawns, peeled tails intact

1 avocado,  peeled and quartered

¼ cup roasted white sesame seeds

3 green shallots, julienned

4 small radishes, cleaned and thinly sliced

100g pickled ginger, drained

1 cup baby coriander leaves or baby sorrel leaves

1 ½ tbsp. rice wine vinegar

1  extra teaspoon sesame seeds

Yakatori Marinade 

2 tablespoons light soy

2 tablespoons mirin

3 tablespoons brown sugar

2 teaspoons sesame oil

2 teaspoons finely grated ginger

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. Serves 4

Lemon Chilli Australian Prawn & Radicchio Pizza

  • 12 large green Australian Prawns 2 tablespoons lemon zest
  • 1 teaspoon chilli flakes
  • 250g cherry tomatoes
  • Sea salt & freshly cracked black pepper
  • 2 tablespoons olive oil, plus extra for brushing 2 x 125g fresh mozzarella, torn
  • ¼ cup finely grated parmesan cheese
  • Torn radicchio to serve

Pizza dough

  • ½ cup warm water
  • ½ teaspoon caster sugar
  • 2 teaspoons dry yeast
  • 1 ¼ cups pizza flour or plain flour
  • ½ teaspoon fine sea salt
  • 1 tablespoon olive oil

To make the pizza dough: Place the water, sugar & yeast into a jug & stir to combine. Set aside for 5 minutes or until bubbles appear. Place flour, salt & olive oil into a bowl, add yeast mixture & mix until well combined. Turn out onto a lightly floured surface & knead for 5-7 minutes. Return to a clean lightly oiled bowl & cover with a damp cloth. Set aside for 10-15 minutes or until doubled in size.

To make the pizza: Divide dough into two pieces & roll each piece out to a rectangle shape that will fit onto your grill plate. Preheat a char grill or barbecue over high heat. Peel & devein the prawns, leaving the tails intact or remove if desired. Place prawns, lemon, chilli, tomatoes & oil into a bowl. Season with sea salt & pepper & toss to coat. Cook for 4-5 minutes on the char grill turning until tomatoes are charred & prawns are just cooked. Brush dough with oil & place on char grill. You may need to cook in batches. Cook dough for 2-3 minutes or until charred, turn & brush with oil, top with the mozzarella, parmesan, prawns & tomatoes. Cook for another 2-3 minutes. Reduce heat & cook with barbecue lid down or place in a 200 C oven for another 5-7 minutes or until golden & crisp. Serve topped with torn fresh radicchio.

Australian Prawn & Fennel Risotto




  • 20 large green Australian Prawns 2 tablespoons olive oil
  • 3 baby fennel, chopped
  • 2 cloves garlic, crushed
  • 2 cups risotto rice
  • 1 litre fish stock
  • 50g butter, chopped
  • ½ cup finely grated parmesan cheese, plus extra to serve 1 tablespoon finely grated lemon zest
  • Sea salt & freshly ground black pepper Baby basil & rocket to serve

Preheat the oven to 200 C. Heat oil in a large oven proof baking dish over medium heat. Add fennel & garlic & cook stirring for 3-4 minutes or until tender. Add the rice, stock & mix to combine. Cover with a tight fitting lid or aluminum foil & bake for 35 minutes. Peel the prawns, removing the head & vein. Remove risotto from the oven, stir in the prawns, cover & cook for a further 5-7 minutes or until the rice is al dente & prawns are cooked. Stir through the butter, parmesan & lemon zest, season with salt & pepper. Top with extra parmesan, basil & rocket salad to serve.

Spicy Red Australian Prawn Curry



  • 24 large green Australian Prawns,
  • ¼ cup peanut oil
  • ½ cup mild thai red curry paste
  • 2 tablespoons fish sauce
  • 1 x 400ml can coconut cream
  • 1 cup fish stock
  • 200g sugar snap peas, trimmed
  • Juice of 2 limes, plus extra lime to serve
  • Steamed jasmine rice, store bought roti bread & fresh coriander to serve

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. Add the fish sauce & stir for another minute. Add coconut cream & stock, cook for 4-5 minutes or until thickened. Peel & devein the prawns, leaving the tails intact. Add the prawns & stir for 3-4 minutes or until prawns are cooked through. Add sugar snap peas & stir through the lime juice. Serve with extra lime, steamed rice, roti & coriander.

Australian Prawn & Dill Tarts



  • 18 cooked Australian Prawns
  • 6 sheets frozen shortcrust pastry
  • 250 ml cream
  • 100 ml of milk
  • 1 tbsp lemon juice
  • 4 eggs
  • 1 tbsp chopped dill
  • Sea salt & freshly cracked black pepper Creme fraiche, lemon & baby parsley to serve

Preheat oven to 180 C. Line the base & sides of six 10cm x 2cm fluted loose bottom tart tins with pastry, trim with a sharp knife. Line the pastry with baking paper & fill with baking beans or rice. Bake for 15 minutes or until lightly golden. Remove paper & beans & cook the pastry for another 5 minutes or until golden & cooked through. Reduce oven to 160 C. Peel, devein and chop prawns. Place into a bowl with the cream, milk, lemon juice, eggs, and dill. Season with salt and pepper and mix with a fork until combined. Pour mixture into tart cases, cook for 15-20 minutes or until just set. Serve with creme fraiche, lemon & parsley.

Cucumber and coconut prawn rice paper rolls




20 small green prawns, peeled, deveined, tails intact

2 eggs, lightly beaten

1/4 cup plain flour

1 cup shredded coconut

vegetable oil, for shallow-frying

10 rice paper rounds

5 Lebanese cucumbers thinly sliced

1 cup vietnamese mint leaves

1 cup thai basil leaves

2 avocados cut into thin wedges

candied cashews

½  cup caster sugar

2 tablespoons water

1 tablespoon lime zest

1 tablespoon lime juice

1 cup salted roasted cashew nuts

lime chilli dipping sauce

1/3 cup lime juice

1 tablespoon fish sauce

1 tablespoon finely grated palm sugar

1 small red chilli sliced

To make the lime dressing: place all the ingredients into a bowl and mix.

To make the candied cashews: Place the sugar and water into a small saucepan over high heat, stir until sugar dissolves and boil until starting to go golden. Add the lime zest and juice and bring back to the boil. Add the cashews and mix to coat. Spread out onto a tray to cool and then roughly chop.

Season the flour with salt and pepper. Dip each prawn in flour then into the egg & roll in coconut to cover, set aside. Heat oil in a large deep sided frying pan or wok to 180℃. Cook prawns in batches for 3-4 minutes or until golden and crisp. Set aside keep warm.

Soak rice paper rounds one at a time in cold water until softened. Spread out onto a clean work surface and top with four cucumber strips. Top with prawns, mint, basil, avocado and roll, folding in the sides to enclose. Repeat with remaining ingredients. Serve with dipping sauce extra herbs and candied cashews.

This recipe also available in a print at home recipe book at

Makes 10

Australian Prawn & Chorizo Paella


  • 12 large green Australian Prawns 1 tablespoon olive oil
  • 1 onion finely chopped
  • 4 cloves garlic, crushed
  • 2 air dried chorizo, sliced
  • 2 teaspoons smoked paprika
  • 1 pinch saffron threads
  • 4 ½ cups chicken stock
  • 2 cups paella rice
  • Sea salt & cracked black pepper
  • 2 cups parsley leaves
  • 1 lemon, peeled & segments removed 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar Store-bought aioli, to serve

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

Crispy Prawn Sliders with Fennel Slaw and Dill Pickle Mayonnaise



  • ½ cup whole-egg mayonnaise ½ cup chopped dill pickles
  • ¼ cup dill sprigs, chopped
  • 1 tablespoon lemon juice
  • 1 cup plain flour
  • ⅓ cup cornflour
  • 1 teaspoon baking powder
  • 1 teaspoon caster sugar
  • 1 teaspoon sea salt
  • 330ml beer
  • 24 medium green Australian prawns
  • Vegetable oil, for deep frying 8 dinner rolls, halved
  • Butter lettuce to serve
  • Deli crisps and lemon to serve

To make the dill pickle mayonnaise: Place mayonnaise, pickles, dill and lemon juice into a bowl and mix to combine.

Place flour, cornflour, baking powder, sugar, salt and beer in a large bowl and whisk until just combined. Heat oil in a large saucepan over a medium heat until the temperature reaches 180C on a deep frying thermometer.

Peel and devein the prawns, leaving the tails intact or remove if desired. Dip the prawns in the batter and cook in batches for 1-2 minutes or until golden and cooked through. Drain on paper towel. Spread mayonnaise over the base of the rolls and top with cooked prawns. Serve with deli crisps and lemon.

These Recipes are also available in a free print-at-home recipe book.

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