Ingredients

• 24 peeled medium green prawns peeled with heads and tails intact (1 kilo whole)
• 2 tablespoons peanut oil 
• 375g rice stick noodles, soaked in cold water 5 minutes 
• 2 tablespoons Shaoxing cooking wine
• 3 lebanese cucumbers cut into chunks 
• 2 red eschallots finely sliced 
• ¼ cup thai basil
• ¼ cup Vietnamese mint
• fresh lime and chopped cashews to serve 

Satay sauce 

• 1 cup cashew nuts, plus extra, coarsely chopped, to serve
• ½ cup almond butter 
• 2 tbsp finely grated ginger
• 1 small red chilli, seeds removed, coarsely chopped
• 2 tablespoons tamari
• 1 tablespoon sesame oil
• 1 tablespoon grated palm sugar  
• ½ cup water 
• 2 tablespoons peanut oil 

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

Ingredients

• 20 small green prawns, peeled, deveined
• 1/4 cup plain flour
• 2 eggs, lightly beaten 
• 2 cups shredded coconut
• Vegetable oil, for shallow-frying
• 10 rice paper rounds 
• 5 Lebanese cucumbers cut into ribbons 
• 1 cup Vietnamese mint leaves 
• 1 cup Thai basil leaves
• 2 avocados cut into thin wedges 

Candied cashews 

• ½  cup caster sugar 
• 2 tablespoons water 
• 1 tablespoon lime zest
• 1 tablespoon lime juice 
• 1 cup salted roasted cashew nuts 

Lime chilli dipping sauce

• 1/3 cup lime juice 
• 1 tablespoon fish sauce 
• 1 tablespoon finely grated palm sugar 
• 1 small red chilli sliced

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

You don’t even need to turn on the stove to make this quick and delicious salad, perfect for summer entertaining.

Ingredients

• 700g large cooked prawns, peeled and deveined, tails intact
• ½ long red chilli, halved, seeded, cut into thin strips
• 2 small cucumbers, halved, seeded and finely sliced
• ¼ cup mint leaves 
• 1 cup watercress sprigs
• 2 tbsp roasted unsalted peanuts, finely chopped

Asian Dressing

• 1 tablespoon fish sauce
• 1 tablespoon palm sugar
• 3 tablespoons lime juice
• 1 tablespoon very finely chopped lemongrass, white part only
• 2 golden shallots, finely sliced
• 3 small red chillies, seeded and roughly chopped

Method

1. Make the Asian Dressing: combine all ingredients and set aside.
2. Add prawns to the dressing. Add the chilli, cucumber, mint, watercress and two-thirds of the peanuts. Gently toss to mix well. 
3. Arrange on serving plates or a large platter and sprinkle with the remaining peanuts.

Notes

• This recipe can be prepared a few hours in advance.
• Alternative species: Bugs, Marron, Redclaw, Rock Lobsters, Yabby.