Cairns Ocean Products Prawn or Shrimp Recipes

Seafood Tips

Freight & Delivery

Quick Tasty Thai Prawns

Barbequed Prawns

Prawn Vindaloo

Satay Prawns with Garlic Snakebeans

Quick Tasty Thai Prawns (Serves 4)

Ingredients:

Method:

800g Prawn Cutlets (shelled green prawns, tail intact)
2 tablespoons oil
1 onion, finely chopped
1 jar Masterfoods Thai Cuisine Essentials
2 tablespoons Thai Fish Sauce
1 Chicken stock cube
1 x 140ml can coconut cream.

Sauté onions in oil until soft. Add Thai Cuisine Essentials and cook a further 2 minutes.

Add green prawns and cook a further 2 minutes.

Add fish sauce and crumbled stock cube and cook a further 1 minute. Add coconut cream and warm through.

Serve with Jasmine Rice.

Barbequed Prawns

Ingredients:

Method:

1/2 cup of olive oil
500g butter
2 bays leaves
2 cups of beer
3 tbsp. minced garlic
1 cup lemon juice
1/3 cup hot pepper sauce
1/4 cup Worcestershire sauce
1 tbsp. salt
1 tsp. black pepper
1/4 cup dried thyme
1 tsp. dried oregano
1kg prawns

Simmer all ingredients except prawns together 10 min.; 
set aside and cool. Transfer to a large ovenproof 
container and marinate prawns in this mixture 30-40 min. 
Place in preheated 220ºC oven until shrimp
are just cooked through, about 15-20 minutes, 
turning occasionally. Serve in deep bowls with cooking 
liquid and plenty of French bread.

Prawn Vindaloo (Serves 4)

Ingredients:

Method:

1kg of prawns
2 onions
4-6 garlic flakes1 inch piece of ginger
1/2 tsp of mustard seeds
1/2 tsp of cumin seeds
1-2 tsp of red chilli powder
2 tbsp of brown vinegar (see below for recipe)

Marinate prawns with above ingredients for 1 hr.

Heat little oil. Add the marinated prawns in it and stir it till prawns are well fried. Then add puree of 2 tomatoes and cook it till tomatoes become tender. Add two cups of water and cook it on low heat till prawns become tender and gravy becomes thick.

Brown Vinegar: In 2 cups of water add 5 cloves, 1 inch piece of cinnamon and 5 big cardamoms. Boil it for 15-20 minutes. Turn off the fire and add 2 table spoons of white vinegar and 2 table spoons of caramel syrup (In a bowl add 2 tbsp of sugar and 2 tbsp of water. Keep it on stove without stirring. When sugar starts to burn add 2 tbsp of water).

SATAY PRAWNS WITH GARLIC SNAKEBEANS
(Serves 2 as a main, 4 as entree)

Ingredients:

Method:

500g Medium green prawns, peeled, deveined, tails left intact

125ml (1/2 cup) Satay marinade
1 tablespoon vegetable oil
1 teaspoon freshly crushed garlic
1 bunch snakebeans, cut into 10cm lengths
2 green onions (shallots), sliced thinly on the diagonal.

Place prawns into a bowl and coat in satay marinade. Cover and refrigerate for at least 20 minutes to marinate.

Heat half the oil in a wok over a high heat and add prawns. Cook, stir-frying for 3-5 minutes or until just tender and crisp. Remove and keep warm.

Reheat the same wok and add remaining oil. Add garlic and snakebeans and stir-fry for 1-2 minutes. Remove from heat and toss through green onion. Place snakebean mixture on a plate and top with prawns. Serve immediately.