Iconic Aussie Bbq Prawns Shrimp Recipes

ICONIC AUSSIE BBQ PRAWNS (SHRIMP)

Steps:

• Mix everything together in a glass or ceramic bowl.
• Marinate for 30 - 60 minutes (while you make a salad, slice the bread, set the table and get the barbie heated up).
• You can either throw the prawns on just like this OR you can thread them onto skewers - either works.
• Cook over a medium heat until the prawns are lovely and orange - don't over cook or they will be woody and chewy.
• Serve with a salad and bread.

KUNG PAO PRAWNS (SHRIMP)

Steps:

• Cook the rice according to the package directions and keep warm.
• Heat the vegetable oil over high heat in a wok or large, deep sided skillet. Add the prawns, garlic, and chiles; stir fry for 2 minutes. Stir in the chili oil, soy sauce, sugar, and vinegar. Add the peanuts, carrot, and celery. Stir to combine and reduce the heat to low. Cover and cook for 3 minutes.
• Meanwhile, whisk together the broth and cornstarch in a small bowl. Add the cornstarch mixture to the wok, stir to combine, and bring to a boil. Cook until the sauce thickens, 2 to 3 minutes. Stir in the sesame oil and season to taste with salt.
• Garnish with the green onions and serve with rice.

HONEY PRAWNS (SHRIMP)

Steps:

• Whisk cornflour and 1 tablespoon stock in a jug until smooth and stir in honey and remaining stock.
• Heat a wok over medium high heat and add 1 tablespoon oil and swirl to coat.
• Stir fry prawns, in batches, for 2 to 3 minutes or until just turning pink and transfer to a bowl.
• Heat remaining oil in wok and add carrot and stir fry for 3 to 4 minutes or until just tender and then add garlic, sesame seeds and snow peas and stir fry for 2 minutes.
• Return prawns to the wok and add honey mixture and green onion and stir fry for 2 minutes or until sauce boils and thickens and prawns are cook through.
• Serve.

CAJUN BBQ PRAWNS

Steps:

• Mix all the seasoning mix ingredients in a food processor and set aside.
• Stored in a sealed container, it will keep indefinitely for future use.
• Blend the garlic, olive oil, 2 T seasoning mix, lemon juice, honey, and soy sauce in a bowl.
• Add the prawns and the chopped parsley to the mixture and toss well to coat.
• Refrigerate overnight.
• Preheat oven to 500°F.
• Place prawns with the marinade in a large, heavy skillet (large enough to fit prawns in a single layer or cook in batches) and place in oven.
• In about 2 to 3 minutes, shake the pan to ensure even cooking and repeat in another 2 to 3 minutes.
• At this point the mixture should be bubbling and the prawns will be turning opaque.
• Transfer the pan to a stovetop, over medium heat and begin adding the butter in 1 to 2 T increments, shaking the pan the entire time, allowing the butter to emulsify into the mixture before adding any more butter.
• This process should take about 4 to 5 minutes.
• When completed, pour onto a platter and serve immediately with plenty of good, crispy bread.

SALT AND PEPPER PRAWNS (SHRIMP)

Steps:

• Peel, devein and butterfly the prawns, leaving the tails intact.
• Combine the flour salt and 2 teaspoons of the ground peppercorns in a large bowl. Add prawns and toss to coat in the flour mixture. Shake off the excess flour from each prawn.
• Heat the oil in a wok or frypan until very hot. Cook prawns in small batches for about 2 minutes or until crisp. Transfer prawns to a plate lined with paper towel to drain.
• In a seperate bowl, combine the salt flakes with the remaining teaspoon of ground peppercorns.
• Place prawns on a serving plate and sprinkle with the salt & pepper mix. Serve with lemon wedges.
• Enjoy!