Crispy and golden these southern fried Australian King Prawns with ranch dipping sauce are the perfect starter for any party.

INGREDIENTS

• 1 tablespoon mild american mustard
• 1 egg
• 410ml (1 2/3 cups) buttermilk
• 1.5kg green Australian King Prawns, peeled, deveined, tails intact
• 130g (1/2 cup) whole-egg mayonnaise
• 125g (1/2 cup) sour cream
• 2 tablespoons chopped fresh dill, plus extra sprigs to serve
• 2 tablespoons chopped fresh chives, plus extra to serve
• 1 small garlic clove, crushed
• 1 tablespoon lemon juice, plus wedges, to serve
• Vegetable oil, to deep-fry
• 300g (2 cups) self-raising flour
• 1 teaspoon salt
• 2 tablespoons cajun seasoning

METHOD

• Step 1. Place the mustard, egg and 375ml (1 1/2 cups) of the buttermilk in a large bowl. Whisk to combine. Add the prawns. Cover and place in the fridge for 15 minutes (see note)
• Step 2. Meanwhile, whisk the mayonnaise, sour cream, dill, chives, garlic, juice and remaining buttermilk in a small bowl until smooth and combined. Cover and place in the fridge until required.
• Step 3. Pour enough oil to come halfway up the side of a wok or large saucepan. Heat over medium-high heat until the temperature reaches 180C on a cook’s thermometer. Place a wire rack over a rimmed baking tray.
• Step 4. Combine the flour, salt and seasoning in a shallow dish. Coat prawns well in flour mixture (you shouldn’t be able to see the prawn flesh). Cook prawns, in five batches, for 1 to 2 minutes or until golden, crisp and just cooked through. Serve prawns with lemon wedges and ranch sauce, sprinkled with extra dill and chives.

If you’ve got a hankering for some BBQ Aussie Prawns then this easy as recipe will have your laughing gear wrapped around ‘em in no time.

Ingredients

• 16 extra-large green Australian King Prawns, butterflied
• olive oil
• sea salt 
• fresh lime, coriander and Sriracha mayo to serve

How to

Preheat your bbq to a high and give your prawns a lovely brush of olive oil. Place them flesh side down on the BBQ, and cook for 2-3 minutes, then turn over for another 2-3 minutes shell-side.

Throw them on a plate, drizzle with olive oil, sprinkle with sea salt and serve with Sriracha mayo – available straight off the supo shelf – fresh lime and coriander. Rippa.

There’s nothing more impressive, or downright easy to pull off, as our Easy As Aussie Seafood Platter.

Ingredients

• 1 x 2 kg cooked Australian Rock Lobster, halved & cut into bite size pieces
• 8 cooked Australian Tiger Prawns
• 8 cooked Australian King Prawns
• 12 fresh Sydney Rock or Pacific Oysters
• rock salt to serve (optional)
• 400 g sliced Tasmanian Atlantic Smoked Salmon
• sourdough bread, lightly toasted to serve
• ½ cup crème fraiche
• fresh lime to serve

Green chilli and lime mayo

• 2 long green chillies, deseeded & roughly chopped
• 1 teaspoon finely grated ginger
• 1 clove garlic roughly chopped
• 1 tablespoon chopped coriander
• 1 teaspoon sea salt
• zest and juice of one lime
• 1 cup mayonnaise

Mango and lime salsa

• 1 mango, peeled, cut into cheeks & finely diced
• 1 tablespoon finely chopped mint leaves
• 1 teaspoon finely grated lime zest
• 1 tablespoon lime juice

Grilled garlic and parsley scallops

• 8 fresh Australian Scallops in the half shell
• 150g butter, softened
• 2 tablespoons finely chopped parsley leaves
• 2 cloves garlic, finely chopped
• sea salt and freshly cracked black pepper

How to

The good news is this dish leans on your fishmonger to do most of the heavy lifting, meaning all you need to do it pick up, plate up and prepare for praise.

We reckon it’s best to kick off with the dipping sauces. To make the green chilli and lime mayo: add all the ingredients into a  small food processor, blitz until combined, and pop it in the fridge until you’re ready to serve. Or, pick up a jar of flavoured mayo and cut out the middleman.

To make the mango and lime salsa: place the mango, mint, lime zest and juice into a bowl, toss to combine, and bung it in the fridge with the mayo until it’s party time.

To prepare the scallops: mis the butter and garlic together in a bowl with a lil’ salt and pepper. Preheat the grill in your oven to high. Top the scallops with the garlic butter, grill for 2-3 minutes and sprinkle with fresh parsley to serve..

Now comes the fun part. First, line your platter with rock salt, this will help ensure your seafood stays put, then we recommend putting on the lobster as it will take up the most space. Next up, arrange the prawns, oysters and scallops, ensuring you don’t leave any gaps. Next, place the smoked salmon on a board with some warm sourdough,  crème fraiche and lime wedge, grab your sauces from the fridge and serve.

Seriously easy, and incredibly tasty!

Ingredients

• 24 cooked prawns, peeled tails intact 
• ¼ cup mayonnaise, plus extra for spreading 
• ¼ cup crème fraiche 
• ½ teaspoon celery salt, plus extra to serve  
• 1 teaspoon Tabasco 
• Zest and juice of one lemon 
• 8 slices white bread 
• ½ cup chopped chives 
• 1 x 100 g jar of salmon caviar

For the complete recipe from Love Australian Prawns, click here.

Ingredients

• 24 large cooked Australian Prawns
• 6 slices ciabatta cut into thick slices
• Olive oil for brushing
• 1 clove garlic, halved
• Sea salt & freshly cracked black pepper
• 1 Lebanese cucumber peeled & sliced 
• 1 small red onion, thinly sliced
• 500 g mixed cherry tomatoes, halved
• Fresh basil to serve

Dressing

• 1⁄2 cup red wine vinegar
• 1⁄2 cup olive oil
• 1 teaspoon fennel seeds, ground 

For the complete recipe from Love Australian Prawns, click here.

Ingredients

• 100 g pork belly, roughly chopped
• 2 tablespoons finely sliced green shallots
• 2 tablespoons finely chopped coriander leaves
• 1 tablespoon finely grated ginger 
• 2 teaspoons oyster sauce
• 2 teaspoons light soy
• 2 teaspoons dry sherry/Chinese cooking wine
• 1 teaspoon brown sugar
• ½ teaspoon sesame oil 
• 200 g green prawn meat, roughly chopped
• 24 round gow gee pastry wrappers 
• Cornflour, for dusting 
• 1/3 cup vegetable oil
• Black vinegar and pickled red chilli, to serve

For the complete recipe from Love Australian Prawns, click here.

Ingredients

• 10 medium potatoes, scrubbed clean
• 1 kg rock salt
• 75 g softened butter 
• 2 green onions finely chopped 
• 2 cloves garlic, crushed 
• 4 fresh jalapeños, deseeded and chopped 
• ¼ cup coriander leaves, finely chopped  
• Juice and zest of one lime 
• 24 small peeled Australian prawns 
• 1 long red chilli deseeded and finely chopped
• Baby coriander
• Crème fraîche to serve

For the complete recipe from Love Australian Prawns, click here.