Ingredients

• 2 tablespoons vegetable oil
• 500g frozen Australian prawn meat cut into small pieces 
• 3 garlic cloves, finely chopped
• ¼ cup chicken stock 
• 1 teaspoon sea salt
• 1 tablespoon white sugar
• 1 tablespoon fish sauce
• 2 tablespoons freshly squeezed lime juice
• 2 red eschalots, peeled and finely sliced
• ½ bunch mint, leaves picked and torn
• ½ bunch coriander leaves with some finely chopped stem
• ½ teaspoon chilli flakes, plus extra to serve if needed
• baby cos leaves, fresh coriander and lime wedges, to serve

 Roasted rice

• 1 tbsp jasmine rice

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

Ingredients

• 2 Asian shallots, finely chopped
• 2 garlic cloves, crushed
• 1 lemongrass stalk, white part only, finely chopped
• 600 g green Australian prawn meat
• 1 tablespoon light palm sugar
• 1 egg white
• 1 tablespoon Vietnamese fish sauce
• 1 teaspoon cornflour 
• 2 sugarcane pieces split into 10 sticks
• Vegetable oil for brushing
• Coriander and Vietnamese mint to serve 
• Butter lettuce leaves and fresh lime to serve

Lime dipping sauce

• 3 tablespoons lime juice
• 1½ tablespoons Vietnamese fish sauce
• 2 tablespoons water
• 1 tablespoon light palm sugar
• 1 garlic clove, finely chopped
• 1 red chilli, finely chopped (or to taste)

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

Ingredients

• 1 ½ tablespoons olive oil
• 1 onion, thinly sliced
• 1 carrot, peeled and diced
• 1 small red capsicum, thickly sliced
• 1 long red chilli, thinly sliced
• 2 garlic cloves, finely chopped
• 2 teaspoons each ground cumin and ground coriander
• 1 teaspoon sweet paprika
• 400 g canned cherry tomatoes
• 400 g canned chickpeas, drained
• 500 ml (2 cups) chicken stock
• 16 peeled Australian prawns, cleaned, tails intact
• ½ preserved lemon, flesh discarded, rind thinly sliced
• Juice of 1 lemon, or to taste
• Mint, coriander and Greek yoghurt, to serve
• Cous cous, to serve

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

Ingredients

• 125 ml (1/2 cup) rice vinegar
• 40 g caster sugar
• 1 large carrot, cut into julienne
• 1 baguette cut into 4 
• 16 cooked peeled prawns, halved king medium
• 1 Lebanese cucumber, sliced
• Coriander sprigs, garlic chives and mint leaves, to serve
• Sliced birds-eye chilli & crushed peanuts, to serve

Lime-chilli mayo

• 200 g good quality mayonnaise
• Juice of 1 lime, or to taste
• 1 tablespoon fish sauce
• 1 garlic clove, finely chopped
• 1 birds-eye chilli, finely chopped

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

Ingredients

• 16 large green Australian Prawns
• Vegetable oil for brushing
• 2 tablespoons fish sauce
• ¼ cup caster sugar
• ¼ cup water
• 2 kaffir lime leaves finely chopped
• 1 cup peanuts roughly chopped
• ¼ cup coriander leaves, chopped, plus extra to serve
• Fresh lime to serve

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

Some people find Italian frittatas or Spanish tortillas easier to make than French-style omelettes because they don’t have to be folded, but are finished under the grill instead. If you find this one’s slow to set in the middle, place it into a 180°C oven to finish cooking. Serve it with a green salad, blob of sour cream and sprinkling of chives if you like.

Ingredients

• 500g cooked Crab meat (see notes)
• 8 eggs, lightly beaten
• 1 cup corn kernels
• 2 tbsp chopped coriander leaves
• 1 tbsp finely grated lemon zest
• Salt flakes and freshly ground black pepper, to taste 
• 25g butter 

Method

1. Combine Crab meat, eggs, corn, coriander, lemon zest, salt and pepper.
2. Heat butter in a frying pan until foaming. Add egg mixture, reduce heat, cover and cook until egg is almost completely set. 
3. Meanwhile, heat the overhead grill of the oven. 
4. Place frying pan under grill until the top of the frittata is cooked and golden. Remove from oven – remembering that the handle will be hot.
5. Cut frittata into 4 wedges and serve.

Notes

• Pick meat from 1 x 800g cooked Mud Crab, 2 x 300g cooked Blue Swimmer Crabs or 2 x 400g Spanner Crabs. Alternatively, buy good quality frozen Australian crabmeat such as Ceas (Queensland Spanner Crabs); check it carefully for any remaining bits of cartilage or shell and drain it well. Be aware that most other frozen crab meat is imported and can be quite watery when thawed.
• Alternative species: chopped cooked prawns.

If fresh mangos are out of season, frozen mango cheeks can be used. Prawns can be left whole for guests to peel themselves, which gives an impression of abundance, but can also be messy, so remember to place a bowl on the table for the discarded prawn tails or shells.

Ingredients

• 1 large ripe mango (see above)
• 1 lime, zest finely grated, juiced
• Salt flakes, to taste
• 1 tbsp coriander leaves
• 1 small red chilli, seeded and very finely chopped
• 24 cooked prawns, peeled and deveined, tails left intact
• Lime cheeks, for serving

Method

1. Place mango flesh in a food processor with lime zest and juice and salt and process until smooth. Add coriander and chilli and pulse briefly to distribute through the puree. 
2. Pour puree into a bowl and serve with prawns and lime cheeks.

Notes

Alternative species: Bugs, Marron, Redclaw, Rock Lobsters, Scampi, Yabby.