Throw another prawn (shrimp) on the barbie all summer long with our top 30 recipes featuring this light, fresh favourite.
“This kitsch salad has made many comebacks. I’ve added lime, chilli and coriander so it’s not a traditional version of a prawn cocktail. Serve it as part of a shared table of dishes or plated individually. Marinate the prawns a day ahead to save time on the day and prep the other salad ingredients apart from the avocado” – Darren Purchese. Grilled prawn cocktail
“This is easy to make; a simple adaptation of how we serve prawns at Iki Jime” – Shannon Bennett. Prawn cocktail
“For best results with fried rice, cook the rice the day before and refrigerate it overnight to dry out” – Colin Fassnidge. Prawn and kimchi fried rice
These dumpling fillings are the perfect way to use up Christmas main leftovers, seafood and ham! Recipe by Jo Barrett, Alanna Sapwell, Thi Le and Lauren Eldridge. Leftover prawn and ham dumplings
The savoury plum sauce is the perfect accompaniment to this entree. Recipe by Jo Barrett, Alanna Sapwell, Thi Le and Lauren Eldridge. Crispy prawns with savoury plum sauce
This summer, pick Australian grown corn with grassy green husks for a fresh addition to your BBQ.
Yabbies are in rich abundance around barn, substitute with king prawns for a similar flavour.
“Childhood memories are updated here” – Shannon Bennett. Sweet and sour prawns with noodles
Flavours of the sea are the star of the show in this hearty stew.
“Double the chickpea mixture and reserve half for a moreish snack to go with drinks” – Colin Fassnidge. Prawn & chorizo salad with avocado buttermilk dressing
An unforgettable caesar salad putting a fresh, Aussie spin on an old classic. Kale sprout caesar with tandoori prawns
“We’ve revamped the prawn cocktail with a sweet preserved lemon mayo. Prawn crackers with our Asian-style tartare give it a fun retro throwback” – Phoebe Wood.
Rice paper rolls filled with fresh prawns and vegetables is a match made in heaven with summer entertaining.
“Maximum flavour for minimum effort” – Shannon Bennett. Prawn, calamari and chorizo pasta
“If you start with prawns in their shell, then keep a few heads on, just for the look. The marinated feta is lovely dotted over salads, so I tend to make a batch to keep in the fridge for up to a week”- Yotam Ottolenghi. This is an edited extract from Ottolenghi Simple by Yotam Ottolenghi with photography by Jonathan Lovekin (Ebury Press, $49.99). Orzo with prawns, tomato and marinated feta
A piquant herb oil ties together all the ingredients here, says Hayden. Prawn, sugar snaps, beans and herb salad
