BBQ Tiger Prawns

Ingredients:

• 2 stems lemon grass, pale section only, coarsely chopped
•  16 fresh kaffir lime leaves, coarsely chopped
•  2 fresh red birds-eye chillies, de-seeded, finely chopped
•  4 garlic cloves, minced
•  4 cm-piece fresh ginger, peeled, finely chopped
•  1/2 bunch fresh coriander, coarsely chopped
•  160 ml (2/3 cup) olive oil
•  2 TBSP soy sauce
•  2 TSPs sesame oil
•  1 kg large green tiger prawns, peeled leaving tails and heads intact, de-vein

Method:

1. Place the lemon grass, kaffir lime leaves, chilli, garlic, ginger, coriander, olive oil, soy sauce and sesame oil in the jug of a blender and blend until finely chopped.
2. Thread the prawns, tail-end first, onto skewers. Place in a glass or ceramic dish. Add the spice mixture and turn to coat. Cover with plastic wrap and place in the fridge for 30+ minutes (or overnight) to develop the flavours.
3. Preheat a barbecue on high, then reduce to low. Cook prawns on preheated plate, turning occasionally, for 4 minutes or until they change colour. Remove from heat.
4. Serve with salad.

Stir-Fried Prawns in Tomato Marinade

Ingredients

Hint: Use a Half-Moon for "mincing" the ginger & garlic - it creates an uneven texture giving a more intense taste sensation.

• 1 kg large prawns (tiger if possible), peeled (optional: leave tail on) & deveined
• 3 tbsp tomato paste
• 2 tbsp "minced" ginger root
• 4 cloves garlic, "minced"
• 1 tbsp extra virgin olive oil
• 2 tbsp rice-bran oil
• 1 cup jasmine rice

Method: Marinade Prawns *

1. In a bowl large mix the tomato paste, ginger root, garlic and olive oil to create marinade
2. Add the prawns and, using a chop-stick, stir the prawns until evenly coated with marinade
3. Cover bowl with cling-wrap and store in fridge for at least two hours, preferably overnight

* Hint: When peeling & deveining the prawns do it at the kitchen sink:

1. In the sink place a bowl to add the material you remove from the prawns.
2. On one side of you have container with the uncleaned prawns. On the other side have the bowl of marinade.
3. Shell and devein each prawn over the bowl in the sink. Rinse it immediately and add it to the bowl of marinade, stirring in with the chop-stick.
4. When finished all prawns, stir the bowl of marinading prawns thoroughly with the chopstick.

Method: Cook Rice

1. Add 1 cup rice & 2 cups water to microwave rice-cooker
2. Cook on high for 4 minutes & 20% power for 15 minutes

Method: Cook Prawns

1. While rice is cooking, add rice-bran oil to wok
2. When oil is hot enough to bubble when a chop-stick is inserted to test temperature, add marinaded prawns
3. Stir & toss continually until cooked (when they turn white)

Serving Suggestion

• Serve the rice and prawns in large separate bowls
• Provide individual small Asian-style bowls for people to serve themselves prawns on a bed of rice

Prawn Salad

This was a real hit at Christmas lunch this year!

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Ingredients

• 1 kg cooked prawns, peeled (tails on) and de-veined (store in fridge)
• 1 pkt rocket lettuce leaves, washed & dried (store in fridge in plastic bag)
• 1 lemon, juiced
• 2 medium sized ripe avocados, cut in eights length-wise and skin (store in fridge in a sealed container with the lemon juice sprinkled over)  
• 2 limes, 1 juiced & 1 quartered
• 1 small red chilli, seeds removed & finely chopped
• 1/2 tsp Tabasco sauce
• 1 heaped tbsp tomato sauce
• 1 cup Praise, or other GF, mayonnaise

Method

1. Dressing:
• In a small jug, mix together mayonnaise, tomato sauce, line juice, chilli and Tabasco sauce. 
• Cover with cling-wrap & store in fridge  
2. To Serve:
• Evenly spread rocket on a medium to large serving plate
• Arrange avocado & prawns evenly over the lettuce
• Serve on individual plates with a wedge of lime--allow people to add their own dressing to taste