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    Recipes — prawns

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    Prawn Laksa

    Escape those Winter blues with this filling laksa, bursting with spicy flavours, vegetables and juicy prawns.

    Prep Time

        •    Prep and cook time: 20 minutes
        •    Yield: Serves 4

    Ingredients

        •    2 tbsps peanut oil
        •    200g rice vermicelli
        •    1/3 cup (80ml) lime juice
        •    1 tbsp grated palm sugar
        •    2 kaffir lime leaves, halved
        •    1/3 cup (100g) laksa paste
        •    3/4 cup (60g) bean sprouts
        •    3 cup (750ml) coconut milk
        •    250g cherry tomatoes, halved
        •    1/3 cup fresh coriander leaves
        •    4 tbsps fried shallots (optional)
        •    1 medium (130g) lebanese cucumber
        •    1 litre (4 cups) fish or vegetable stock
        •    12 large uncooked prawns, peeled, deveined, tails intact

    Method

    1. Heat oil in a large saucepan over a high heat. Cook prawns, in batches, stirring, until golden on both sides. Remove from pan.

    2. Reduce heat to medium. Add laksa paste, cook, stirring, 1 minute, or until fragrant. Add tomatoes, cook, stirring, 1 minute. Stir in lime juice, lime leaves, sugar, coconut milk and stock. Bring to a simmer.

    3. Place vermicelli in a heatproof bowl, cover with boiling water. Stand for 10 minutes. Drain.

    4. Meanwhile, cut cucumber into long thin strips. Divide noodles and prawns between 4 large bowls.

    5. Ladle the laksa mixture into the bowls. Top with the bean sprouts, coriander leaves, cucumber and shallots. Serve immediately.



    This great family recipe is thanks to Women's Weekly Food Recipes at https://www.womensweeklyfood.com.au/recipes/prawn-laksa-17932

    Prawn and Papaya Lettuce Wraps

    These lettuce wraps are fresh and light, perfect for a summer starter.

    Prep Time

        •    Prep and cook time: 20 minutes
        •    Yield: Serves 4


    Ingredients

        •    juice of 1 lime
        •    2 tsps fish sauce
        •    2 tsps palm sugar
        •    1 tbsp vegetable oil
        •    1 tbsp sweet chilli sauce
        •    4 inner leaves of butter lettuce
        •    1 tbsp chopped coriander leaves
        •    4 spring onions, sliced on the diagonal
        •    1 small red chilli, seeded, finely chopped
        •    400g cooked peeled prawns, cut into bite sized pieces
        •    1 small red papaya, peeled, seeds removed, cut into bite sized pieces


    Method:
    Mix chilli, sweet chilli sauce, fish sauce, oil, lime juice and sugar, and whisk gently to combine. Place in a bowl with prawns, papaya, coriander and spring onion (reserving some spring onion for garnish). Place a lettuce leaf on each serving plate, fill with mixture and garnish with reserved spring onion.



    This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/prawn-papaya-lettuce-wraps/3aac0462-c8bb-46be-a5e8-3b1ce4f9a3e3?

    Garlic Prawn Lettuce Cups

    Ready in 10 minutes, these quick and easy garlic prawn and noodle lettuce cups make a perfect last-minute dinner.

    Prep Time

        •    Prep and cook time: 10 minutes
        •    Yield: Serves 4

    Ingredients

        •    20g garlic butter
        •    2 tbsps lime juice
        •    2 baby cos lettuces
        •    1 1/2 tbsps fish sauce
        •    24 peeled green prawns
        •    1/2 bunch fresh coriander
        •    4 baby cucumbers (qukes)
        •    50g rice vermicelli noodles
        •    1 cup bought shredded carrot
        •    60ml (1/4 cup) sweet chilli sauce

    Method

    1. Put the kettle onto boil and heat a large frying pan over medium-high heat.

    2. Separate the lettuce leaves and place on a serving platter.

    3. Place the noodles in a heatproof bowl and cover with boiling water. Set aside for 3 minutes or until softened.

    4. Add the garlic butter to the pan and melt until foaming. Add the prawns and cook for 2 minutes each side or until the prawns change colour and curl.

    5. Meanwhile, slice the cucumbers. Whisk together the sweet chilli sauce, lime juice and fish sauce in a jug. Chop coriander and add 2 tablespoons chopped coriander to the dressing.

    6. Drain the noodles and use scissors to cut into short lengths, then place noodles in the lettuce cups. Top with carrot, cucumber and prawns. Drizzle with dressing.



    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/garlic-prawn-lettuce-cups-recipe/2gncw9am

    Prawn Toasts

    Give a little nod to the finger food of the 60s while giving a more contemporary feel and taste to the classic prawn toast.

    Prep Time

        •    Prep and cook time: 45 minutes
        •    Yield: Serves 16

    Ingredients

        •    2 tsps soy sauce
        •    2 eggs, beaten lightly
        •    1/4 cup (35g) cornflour
        •    8 thick slices white bread
        •    vegetable oil, for deep-frying
        •    1/4 cup (60ml) chicken stock
        •    1/4 cup (60ml) sweet chilli sauce
        •    16 uncooked large prawns (750g)
        •    1 green onion (scallion), chopped finely

    Method

    1. Shell and devein prawns, leaving tails intact. Cut lengthways along backs of prawns, without separating halves. Toss flattened prawns in medium bowl with combined egg and cornflour; mix well.
    2. Remove and discard crusts from bread; cut each slice in half. Place one prawn, cut-side down, on each piece of bread; gently flatten prawn onto bread. Sprinkle prawns with onion; press on firmly.
    3. Heat oil in large wok; carefully lower toasts, in batches, into hot oil. Deep-fry until browned lightly and cooked through; drain on absorbent paper.
    4. For the dipping sauce, combine sweet chilli sauce, stock and soy in a small bowl.
    5. Serve prawn toasts with dipping sauce.



    This great family recipe is thanks to Women's Weekly Food Recipes at https://www.womensweeklyfood.com.au/recipes/prawn-toasts-12367

    Pad Thai with Prawns

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 4

    Ingredients

        •    2 eggs, lightly beaten
        •    20ml (1 tbsp) peanut oil
        •    40ml (2 tbsps) lime juice
        •    Fried shallot*, to garnish
        •    2 garlic cloves, chopped
        •    40ml (2 tbsps) fish sauce
        •    50g deep-fried tofu puffs*
        •    1/2 cup trimmed beansprouts
        •    2 red chillies, seeded, chopped
        •    200g medium-thick rice noodles
        •    1/4 cup chopped fresh coriander
        •    150g green prawns, peeled, with tails on
        •    1 tbsp shaved palm sugar* or brown sugar
        •    4 spring onions, sliced, plus extra to garnish
        •    1/4 cup roasted chopped peanuts, to garnish

    Method

    1. Place noodles in a bowl and pour boiling water over to cover. Set aside for 5 minutes, then drain and set aside.
    2. Heat the oil in a wok over high heat. Add the garlic, onion and chilli and stir-fry quickly for a few seconds. Add the prawns and cook for 1 minute, then add the fish sauce, sugar, lime juice, egg and tofu.
    3. Cook, stirring, for a further minute until combined, then toss in the coriander and beansprouts.
    4. Pile into serving bowls and garnish with peanuts, onions and fried shallots.



    This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/pad-thai-prawns/d4c523df-dd1b-423f-8b7f-2a0b100f0643?current_section=recipes&r=recipes/collections/prawnrecipes