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    Recipes — prawns

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    The Best Tandoori Prawns

    The best tandoori prawn with a recipe for an easy marinade that only takes a few minutes. This Indian appetizer is grilled which lends it a smoky flavor.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 2


    For the marinade:

        •    salt to taste
        •    1 lemon (juice of)
        •    ¼ cup Hung Curd
        •    1 tsp chili powder (red)
        •    ¼ tsp turmeric (powder)
        •    ½ tsp garam masala (powder)
        •    1 tsp coriander (heaping powder)
        •    1 tsp ginger garlic (heaping fresh paste)

    For the prawns:

        •    a pinch of salt
        •    1 lemon (juice of)
        •    2 tbsps butter (melted)
        •    ½ tsp chili flakes (optional)
        •    2 tbsps coriander (chopped)
        •    12 prawns, deveined and cleaned
        •    chat masala and chopped coriander for garnish
        •    1 mango (ripe, peeled and chopped for the mango chutney)


    1. Add all the ingredients listed under marinade to a bowl, and combine.
    2. Add prawns to the marinade and set aside. I recommend marinating these for at least half an hour and up to two hours for better flavor.
    3. In the meanwhile, to make the mango chutney, blend mangoes, lemon juice and salt in a blender till pureed. Add the chopped coriander and pulse for 5 seconds till you see bright green specks. Sprinkle with chili flakes if using.

    For use oven:

    1. Once the prawns have finished marinating, pre-heat oven to 220 degree celcius.
    2. Skewer the prawns using the equipment provided with your oven, brush them with melted butter and grill for 10-12 minutes. Brush once more at 5 minutes and then right before serving.

    For use stovetop:

    1. Alternatively, if you don’t have an oven, heat a grill pan on the stove. Add some butter to the pan.
    2. Once hot, arrange prawns on the pan so that they don’t overlap and sear on high heat for a minute on either side.
    3. After one minute, reduce the heat to medium and cook for 5 more minutes. Prawns cook pretty quickly so be careful about the cooking time. Brush once more with butter right before serving.

    To serve:
    Sprinkle with chat masala and chopped coriander and serve with the mango chutney.


        •    The cooking time may change by a minute or two depending on the size of prawns.

        •    If you don’t have a grill pan for the stove top method, use a regular pan but there won’t be any grill marks.

        •    Tandoori Chicken or Prawns are usually red in color due to added food coloring. None of that stuff has been used in this recipe.

    This great family recipe is thanks to My Food Story Recipes at https://myfoodstory.com/the-best-tandoori-prawns-recipe/

    Prawn Remoulade

    Prep Time

        •    Prep and cook time: 25 minutes
        •    Yield: Serves 8-10


        •    3 egg yolks
        •    1/4 cup (60ml) water
        •    1 tbsp white wine vinegar
        •    1 tbsp wholegrain mustard
        •    1 1/3 cup (330ml) vegetable oil
        •    2 tbsps fresh dill, chopped coarsely
        •    2 tbsps drained capers, chopped finely
        •    48 medium pieces cooked prawns (1.2kg)


    1. Blend or process yolks, vinegar, mustard and the water until smooth. With motor operating, gradually add oil in a thin, steady stream, process until mixture thickens. Transfer mixture to medium serving bowl, stir in capers and dill. Cover, refrigerate remoulade until cold.
    2. Shell and devein prawns, leaving tails intact. Arrange prawns on serving platter.
    3. Serve cold with remoulade.

    This great family recipe is thanks to Women's Weekly Food Recipes at https://www.womensweeklyfood.com.au/recipes/prawn-remoulade-5652

    King Prawn Coconut Curry

    This popular Bengali prawn curry, chingri malai, has a spicy coconut sauce and is served with smoky basmati rice.

    Prep Time

        •    Prep time: less than 30 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 2-3


    For the boiled basmati rice:

        •    1 tbsp ghee
        •    pinch smoked salt
        •    350g/12oz basmati rice

    For the prawns:

        •    1 tsp salt
        •    2 bay leaves
        •    ½ lime, juice only
        •    1 tbsp ground cumin
        •    ½ tsp ground turneric
        •    1 tsp ground turmeric
        •    ½ tsp sugar (optional)
        •    90ml/3fl oz vegetable oil
        •    shellfish stock, if needed
        •    75ml/2½fl oz coconut milk
        •    2 tbsp ginger and garlic paste
        •    2 green chillies, slit lengthways
        •    ½ tsp ground green cardamom
        •    1 tbsp chopped fresh coriander
        •    400ml/14oz prawns, peeled and de-veined
        •    3 medium red onions, blended to a fine paste


    1. For the boiled basmati rice, add 600ml20fl oz of water to the saucepan, then add the rice and salt. Cook on a low heat until all the water has disappeared. Place a lid on top and set aside for 20 minutes.

    2. For the prawns, marinate the prawns with the turmeric and salt in a shallow dish in a cool place for 30 minutes to an hour.

    3. Heat 60ml/2fl oz of the oil in a pan and add the bay leaves and onion paste. Fry gently for 6-8 minutes on medium heat, or until very light brown.

    4. Meanwhile heat the remaining oil in a non-stick frying pan and fry the prawns briefly for a minute or two. Set aside.

    5. Mix the ground cumin, turmeric and ginger-garlic paste in 75ml/2½fl oz of water and add to the onions, reduce the heat and cook for 2-3 minutes stirring regularly.

    6. Add salt, green chillies and the prawns and stir for one minute. Mix in the coconut milk and simmer for 2-3 minutes, or just until the prawns are cooked, adding a little shellfish stock if necessary.

    7. Season to taste with sugar. Sprinkle over the cardamom powder and coriander and a squeeze of lime. Stir the ghee and smoked salt into the rice and serve immediately.

    This great family recipe is thanks to BBC Recipes at https://www.bbc.co.uk/food/recipes/king_prawns_in_coconut_61536

    Prawn Salad with Avocado Cream

    The essential summer side, sweet and juicy prawns with avocado cream.

    Prep Time

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


        •    3 limes
        •    2 avocados
        •    1/4 cup (60ml) olive oil
        •    2 cups baby salad leave
        •    2 tbsps chilli oil. to drizzle
        •    5 tbsps (100ml) coconut cream
        •    1/2 telegraph cucumber, finely sliced
        •    16 cooked prawns, peeled, deveined, leaving tails intact


    1. Squeeze juice from 1 lime and set aside. Peel and segment remaining 2 limes and place in a bowl with cucumber. Blend avocado flesh in a blender with coconut cream and lime juice until smooth, then season.
    2. Add salad leaves to bowl with lime segments and cucumber, then toss with olive oil and season. Spread avocado cream in the centre of 4 serving plates, top with some salad. Place 4 prawns on top of each plate. Drizzle with chilli oil to serve.

    This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/prawn-salad-avocado-cream/66874961-07c7-4d36-91fd-1f3fe9bd488f?

    Thai Prawn and Papaya Salad

    With a delicious coconut dressing, this fresh salad will be welcome at any gathering. Even better, it's ready in just 35 minutes.

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 6


        •    1 tbsp vegetable oil
        •    1/3 cup fried noodles
        •    1 small red onion, halved, thinly sliced
        •    350g peeled green prawns, finely chopped
        •    2 cups loosely packed fresh coriander sprigs
        •    1/2 red papaya, peeled, seeded, thinly sliced
        •    2 small Lebanese cucumbers, peeled into ribbons

    For the Thai coconut dressing:

        •    1 tbsp lime juice
        •    2 tsps raw sugar
        •    1 tbsp fish sauce
        •    2/3 cup coconut milk
        •    Extra sliced chilli, to serve
        •    Extra lime wedges, to serve
        •    1 long red chilli, seeded, finely chopped


    1. Heat oil in a large frying pan over high heat. Add prawns. Cook, stirring occasionally, for 3 minutes or until cooked through. Season with salt and pepper.
    2. Arrange cucumber ribbons, papaya and red onion on a large serving plate. Top with prawns, fried noodles, coriander and extra chilli. Drizzle with coconut dressing. Serve with lime wedges.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/thai-prawn-papaya-salad-recipe/xbqxajgy