Soak noodles in hot water for 10 minutes.
Place onion, garlic, ginger, turmeric, cumin, coriander and sambal oelek in a food processor and bring to a paste.
Heat oil in wok or large saucepan.
Fry prawns for 1 minute. Set aside.
Add spice and sambal oelek paste and fry for 1-2 minutes.
Add rind, coconut milk and fish stock.
Bring to boil, reduce heat and simmer for 5 minutes.
Stir in prawns and simmer for 6 minutes or until prawns change colour.
Drain noodles.
Divide noodle, sprouts, coriander leaves and shallots among bowls.
Spoon hot soup over top.
Serve immediately.

Teriyaki Prawns

1kg green prawns

1 x 375gr bottle Teriyaki Marinade

10-15 wooden skewers

Shell prawns, leaving the tails intact.
Soak skewers in cold water.
Place the prawns in a glass or ceramic dish and cover with marinade.
Thread prawns onto soaked skewers. For small prawns thread 2-3 per skewer, for large prawns thread only 1 prawn from tail to head.
Heat the barbecue plate and place a square of baking paper on the grill bars.
Place the prawns on the grill, brushing with marinade as they cook.
Cook only until prawns turn pink.

Chilli Prawns and Noodles

1kg large cooked prawns

250gr rice vermicelli noodles

4 green onion, sliced finely

1 large red capsicum, sliced finely

2 cups bean sprouts

½ cup coarse chopped unsalted roasted peanuts

1 tbsp. coarsely chopped fresh coriander leaves

Chilli Dressing:

2 tbsp. peanut oil

¼ cup soy sauce

1 tbsp. lime juice

2 tsp. brown sugar

1 tsp. tomato sauce

1 birdseye chilli, seeded and finely chopped

To make chilli dressing; combine all ingredients in a screw top jar and shake well.
Shell and devein prawns, leaving tails intact.
Place noodles in medium heat proof bowl, cover with boiling water, stand only until just tender; drain.
Combine prawns, noodles and remaining ingredients and chilli dressing in a large bowl.
Mix gently.

Quick Prawn Curry with Coriander

20 (500gr) medium green prawns

1 tbsp. peanut oil

1 clove garlic, crushed

2 tsp. curry powder

4 green onions, chopped

1 medium red capsicum, sliced

3 sticks celery, sliced

¾ cup cream

1 tbsp. golden syrup

¼ tsp. sesame oil

1 tbsp. fresh chopped coriander leaves

Shell and devein prawns, leaving tails intact.
Heat peanut oil in large frying pan.
Cook garlic and curry powder until fragrant.
Add prawns, onion, capsicum and celery, cook, stirring until prawns are tender.
Add combined cream, golden syrup and sesame oil.
Stir until hot.
Serve sprinkled coriander leaves.

Hot and Sour Prawn Soup (Tom Yum Goong)

3 cups fish stock

1 tbsp. chopped fresh lemon grass or 1 tsp. dried lemon grass

½ tsp. finely grated lemon rind

2 tbsp. Thai fish sauce

225gr button mushrooms, sliced

500gr large green prawns, shelled and deveined

85ml double cream

115gr bean sprouts

2 spring onions cut into 2cm lengths

1 tsp. sambal oelek

85ml lemon juice

3 tbsp. chopped fresh coriander

Freshly ground black pepper

Place stock in a large saucepan and bring to the boil.
Stir in lemon grass, lemon rind, fish sauce, mushrooms and prawns and cook 3-4 minutes or until prawns change colour.
Reduce heat to low, stir in cream and cook for 2-3 minutes or until heated through.
Remove pan from heat, add bean sprouts, spring onions, sambal oelek, lemon juice, coriander and black pepper to taste.
Serve immediately.
Serves 4.

Sesame Barbecue Prawns

12 bamboo skewers (soaked in water for 30 minutes)

1kg green medium-large king prawns or (12 prawns skewers ready to go, available at Mackay Fish Market)

65ml olive oil

65ml red wine

4 shallots, finely chopped

1 tsp. grated lemon rind

½ tsp. cracked black peppercorns

125gr toasted sesame seeds

Peel and devein prawns, leaving tails intact, if not using ready to go skewers.
Combine oil, wine, shallots, lemon rind and pepper.
Mix well.
Thread the prawns onto bamboo skewers (approximately 3 per skewer if not using ready to go skewers).
Place the skewers in a shallow dish and pour marinade over.
Allow to marinate for at least 1 hour.
Roll the prawns in the toasted sesame seeds, pressing them on well.
Refrigerate for 30 minutes before cooking.
Brush with marinade during cooking.
Serves 6.

Garlic Prawns

1kg green prawns

4 cloves garlic, crushed

1 small fresh chilli, seeded and chopped

¼ cup olive oil

Juice of 2 lemons

Black pepper

Lemon wedges to garnish

Place prawns in a shallow dish.
If preferred shelled, remove heads and shell, leaving the tail intact.
Combine garlic, chilli, oil, lemon juice and pepper.
Pour over prawns and leave to stand for 20 minutes.
Cook over medium heat for about 3 minutes on each side, according to size, just until prawns turn red.
Place into individual serving dishes or onto a large platter.
Pour juices from pan over prawns.
Garnish with lemon wedges and serve immediately.
Serves 4-6.

Prawn and Feta Salad

¼ cup extra virgin olive oil

Juice of ½ lemon

1 clove garlic, crushed

1kg cooked medium prawns, shelled leaving tails intact

2 tbsp. coriander, finely chopped

200gr marinated feta cheese

Combine oil, juice, garlic and seasonings in a jug or a bowl.
Make dressing 2 hours before serving.
Place the prawns on a platter, sprinkle with feta, followed by coriander.
Just before serving, drizzle the dressing over the prawns and feta.
Serve immediately.
Serves 4.

Note: As a Greek tradition, remember to have some crusty bread nearby – everyone will want to soak up the delicious dressing.

Coconut Prawn Pancakes with Spicy Salsa

500gr large green prawns, shelled and finely chopped

150gr cooked crab meat

1/3 cup self-raising flour

1/3 cup coconut milk

2 tbsp. milk

1 egg yolk

2 tsp. fish sauce

1 ½ tsp. green curry paste

¼ cup peanut oil

Spicy Salsa:

1 medium mango, chopped finely

3 large egg tomatoes, seeded and chopped finely

1 green onion, finely chopped

1 tbsp. sweet chilli sauce

2 tsp. balsamic vinegar

2 tsp. lime juice

2 tbsp. chopped fresh coriander leaves

Squeeze excess moisture from crab.
Place flour in medium bowl, gradually stir in combined milks, egg yolk, sauce and paste; beat until smooth,
Stir in crab and prawns.
Heat oil in large frying pan, drop rounded tablespoons of prawn mixture into pan; spread to 7cm rounds.
Cook until bubble appear, turn pancakes, cook until browned on other side and cooked through.
Cover pancakes to keep warm.
You will need 12 pancakes for this recipe.
Just before serving, top pancakes with spicy salsa.

To make spicy salsa; Combine ingredients in a medium bowl.

Prawns with Lemon Grass and Mint

750gr medium green prawns

2 tbsp. chopped fresh mint leaves

2 tbsp. finely chopped fresh lemon grass

2 cloves garlic, crushed

1 tsp. finely grated lemon rind

2 tbsp. lemon juice

2 tsp. sambal oelek

¼ cup peanut oil

1 medium carrot

100gr snow peas, sliced

1 tbsp. brown vinegar

1 tsp. brown sugar

1 tsp. soy sauce

Shell and devein prawns, leaving tails intact.
Combine prawns in large bowl with mint, lemon grass, garlic, rind, juice and sambal, cover and refrigerate 10 minutes.
Heat 1 tbsp. of the oil in wok or large frying pan.
Stir-fry prawn mixture, in batches, until prawns are changed in colour.
Using a vegetable peeler, slice carrot into thin ribbons.
Add snow peas and carrot strips to same wok; stir-fry, tossing until just tender.
Return prawn mixture to wok; stir-fry, tossing with vegetables until combined.
To serve; drizzle combined remaining oil, vinegar, sugar and soy sauce over prawn mixture.

Peppered Prawns

750gr green king prawns

1 small chicken stock cube

2 tsp. corn flour

115ml water

2 tbsp. soy sauce

1 tbsp. dry sherry

2 tbsp. tomato sauce

1 clove garlic, crushed

2 tsp. cracked black peppercorns

1 tbsp. honey

2 tbsp. oil

500gr broccoli, cut into flowerets

425gr can baby corn, drained

1 onion, sliced

1 stick celery, thinly sliced

1 red capsicum, thinly sliced

Corn flour, extra

1 tbsp. water, extra

Peel and devein prawns, leaving tails intact.
Mix together the chicken stock cube, corn flour and water and set aside.
Combine soy sauce, sherry, tomato sauce, garlic, pepper and honey in a large dish.
Add prawns, cover, and refrigerate for several hours.
Heat oil in wok or large frying pan.
Add vegetables and stir-fry for about 2 minutes.
Add prawns and marinade to pan and cook (stirring) over high heat until prawns change colour and are cooked.
Stir in extra corn flour, combined with extra water and cook stirring until smooth.
Serves 4-6.

King Prawns in Sherry

12 green king prawns, shelled leaving tails intact

2 tbsp. olive oil

2 tbsp. sherry

Few drops of Tabasco sauce

Salt and freshly ground black pepper

Make a superficial cut down the back of each prawn, then pull out and discard the dark intestinal tract.
Heat oil in a frying pan and stir-fry prawns for 2-3 minutes until pink.
Add sherry and season with Tabasco sauce, salt and pepper.
Tip into a serving dish and serve immediately.
Garnish with lemon and lime wedges.
Serves 4.

Prawns with Garlic and Wine Sauce

55ml olive oil

6 cloves garlic, crushed

½ bunch parsley, chopped

1 bay leaf

1 red chilli, chopped

1kg green prawns, shelled and deveined

½ cup dry white wine

Heat oil and cook garlic over medium heat for 2 minutes.
Add the parsley, bay leaf, chilli and prawns and cook over high heat for 2 minutes.
Add the wine and cook for another 3 minutes until the prawns are cooked and the wine has reduced to about half.
Season with salt and pepper.
Serves 3-4.

Prawn Tacos

8 flour tortillas, warmed

155gr feta cheese, crumbled

Seafood filling:

2 tsp. vegetable oil

1 onion, chopped

2 tomatoes, chopped

375gr white fish fillet, chopped

225gr medium green prawn, shelled and deveined

12 only scallop meat

3 medium fresh green chillies, chopped

2 tbsp. chopped fresh oregano

1 tsp. finely grated lemon rind

To make filling:

Heat oil in a frying pan over a high heat, add onion and cook for 4 minutes or until golden.
Add tomatoes and cook for 5 minutes.
Add fish, prawns, scallops, chillies, oregano and lemon rind and cook, tossing, for 3-4 minutes or until seafood is cooked.

To serve:

Spoon filling down the centre of each tortilla and scatter with feta cheese.
Fold tortilla to enclose filling and serve immediately.
Serves 4.

Linguine with Prawns and Scallops

410gr linguine

1kg tomatoes

Olive oil, small quantity: to drizzle over tomatoes

Salt and pepper

85ml olive oil, in addition to above

220gr scallop meat

220gr green prawns, shelled

150gr calamari, cut into rings

220gr firm white fish pieces

3 garlic cloves, crushed

2 brown onions, diced

1 tbsp. tomato paste, optional

85ml water

1/3 cup parsley, chopped

Parmesan cheese

Cook the linguine in salted boiling water (until al dente), and set aside.
To roast the tomatoes; preheat oven to 180 C.
Cut the tomatoes in half and place on a baking tray.
Drizzle with olive oil, sprinkle with a little salt and pepper, and roast in the oven for 20-25 minutes, until tomatoes are well roasted.
Place in a food processor and process for a few seconds, do not over process. The mixture should still have texture.
Heat half the oil in a pan, and sauté the scallop and the prawns for 2 minutes, until just cooked, and remove from the pan.
Adding a little more oil if needed, sauté the fish for a few minutes, until just cooked and remove from pan.
Heat the remaining oil, and sauté the garlic and onion for a few minutes (until cooked).
Add the tomato mixture, tomato paste and water and simmer for 10 minutes.
Carefully add the seafood to the sauce, season with salt, pepper and mix through the chopped parsley.
Serve with the linguine and parmesan cheese.
Serves 4.

Seafood Paella Salad

4 cups chicken stock

500gr green large prawns

1 green lobster tail, optional

500gr mussel in shells, cleaned

2 tbsp. olive oil

2 ham steaks, cut into 1cm cubes

2 cups aborio rice

½ ground turmeric

125gr fresh or frozen peas

1 red capsicum, diced

Garlic Dressing:

½ cup olive oil

¼ cup white wine vinegar

3 tbsp. mayonnaise

2 garlic cloves, crushed

2 tbsp. chopped fresh parsley

Freshly ground black pepper

Place stock in a large saucepan and bring to the boil.
Add prawns and cook for 1-2 minutes or until prawns change colour.
Remove and set aside.
Add lobster tail and cook for 5 minutes or until lobster tail changes colour and is cooked.
Remove and set aside.
Add mussels and cook until shells open – discard any mussels that do not open after 5 minutes.
Remove and set aside.
Strain stock and reserve.
Peel and devein prawns, leaving tails intact.
Refrigerate seafood until just prior to serving.
Heat oil in a large saucepan, add onion and cook for 4-5 minutes or until soft.
Add ham, rice and turmeric and cook, stirring, for 2 minutes.
Add reserve stock and bring to the boil.
Reduce heat, cover and simmer for 15 minutes or until liquid is absorbed and rice is cooked and dry.
Stir in peas and red capsicum and set aside to cool. Cover and refrigerate for at least 2 hours.

To make dressing:

Place oil, vinegar, mayonnaise, garlic parsley and black pepper to taste in a food processor and process to combine.

To serve:
Place seafood and rice in a large salad bowl, spoon over dressing and toss to combine and