Ingredients

• 6 long red chillies, deseeded
• 1½ tablespoons whole allspice 
• 1 teaspoon ground cumin 
• 1 teaspoon ground nutmeg 
• 1 red onion, peeled and diced
• 6 cloves garlic, chopped
• 1 tablespoon grated ginger
• ¼ cup vegetable oil 
• ¼ cup white vinegar
• ¼ cup dark rum
• 2 ½ tablespoons fresh lime
• 1 tablespoon caster sugar 
• 16 extra large prawns, peeled with head and tails intact 
• Chilli lime butter 
• 4 cobs corn 
• 50 g butter
• 1 long red chilli, deseeded and finely chopped 
• 1 tablespoon lime zest
• Sea salt and freshly cracked black pepper
• Baby salad leaves to serve 

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

Ingredients

• 2 corn cobs, husks removed 
• Olive oil for drizzling 
• 24 large green Australian prawns, peeled 
• 5 limes, halved
• 3 avocados, halved
• ½ small Spanish onion, diced
• 1 garlic clove, crushed
• 1 small red chilli, finely chopped
• ½ cup coarsely chopped coriander
• small fluffy white rolls to serve
• hot sauce 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.