What is the best way to buy prawns?
Green (raw) Prawns in their shell are the best way because the shell contributes to the flavour and is a good indication of their freshness.The first sign of deterioration is black discolouring or spots on the head, legs and tail . The prawn should be intact and bright in colour. The best-sized prawn is medium to large. The very large ones may look impressive but they can be a bit tough.

Prawns are usually snap-frozen directly on the trawlers however sometimes at christmas time we occasionally see a small quantity of fresh prawns available. If you are buying cooked prawns avoid dark spots on the shell.

Freezing prawns
Purchase your raw prawns up to 6 weeks before Christmas and freeze them. This avoids the Christmas rush and premium prices you will pay closer to Christmas day.

To freeze raw prawns - Place required number of prawns for your christmas recipe in a shallow dish and cover with water. ( You can leave the shell and head on.) Freeze uncovered and when solid transfer to a freezer bag. Seal and date the bag and they will keep in optimum condition for 2 months.

Barbecued Sesame Prawns
1 kg medium - large king prawns
65ml of olive oil
65ml red wine
4 Spring Onions
Lemon rind grated ( about 1 teaspoon)
1/2 teaspoon Cracked Black Peppercorns
12 bamboo skewers (soak them in water for 30 minutes)
125g toasted sesame seeds

1) Peel and devein prawns leaving the shell tails intact.
2) Combine oil, red wine, spring onion, lemon rind and pepper.
3) . Thread approx. 3 prawns per skewer and place the skewers in a shallow dish, pour marinade over and marinate for at least an hour.
4) Roll the prawns in the toasted sesame seeds pressing them on well. Place in the fridge for 30 minutes before cooking.
5) Brush with marinade during cooking on the bbq.


Barbecued Honey Prawns
1.5 kg green King Prawns
2 teaspoons fresh ginger finely chopped
2 garlic cloves crushed
2 tablespoons honey
1/4 cup lemon juice
2 tablespoons oil
1/2 cup soy sauce
freshly ground pepper

1) Shell prawns leaving tail intact, devein and rinse well.
2) Combine remaining ingredients in a plastic container and toss the prawns through the mix. Seal and leave to marinate for 3-4 hours or overnight - shaking container occasionally to distribute mix.
3) Thread prawns onto skewers.
4) Bbq prawns and brush with marinade during cooking.

Prosciutto Prawns
Peeled prawns
prosciutto
olive oil

1) Thread prawns onto skewers.
2) Wrap a slice of prosciutto around the prawn.
3) Bbq prawns and brush with oil .

Variation - spread a thin amount of Wasabi onto the prosciutto prior to wrapping the prawn. Yum!

Coconut Prawns
Peeled prawns with tails left on (up to 20 large prawns)
plain flour
egg beaten with a tablespoon of water
1-2 cups shredded coconut

1) Toss the prawns in flour,
2) Dip into egg and water mix.
3) Coat by tossing in shredded coconut
4) Refrigerate for 1/2 hour
5) Fry prawns until golden brown/cooked through and drain on absorbant paper
Serve hot with your favorite dipping sauce - sweet chili, seafood or soy sauce.
Yum!

Chilli and Coriander Prawns
16 green prawns( shelled with their tails on)
2 tablespoons coriander leaves - finely chopped
1 teaspoon crushed chilli
1 lime - grated rind
2 tablespoons melted butter

1) Combine melted butter and ingredients
2) Cook prawns on BBQ - brushing with the flavoured butter
3) Serve Hot!

Prawn Cocktails

1/2 - 1 kg prawns, peeled and deveined (adjust quantity of prawns depending on type, size and number of serves required) Combine the following to make Cocktail Sauce : 1 cup mayonnaise 4 tablespoons sweet chilli sauce 6 teaspoons tomato sauce 6 teaspoons lemon juice 1) Place a small handful of shredded lettuce in serving dishes or glasses. 2) Arrange required amount of prawns on top of lettuce and drizzle with cocktail sauce. 3) Serve with lemon or lime wedges.
Prawn Cocktails - A great idea for a Christmas Entree