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

• 4 golden shallots, coarsely chopped
• 4 garlic cloves, coarsely chopped
• 20 g (4 cm piece) ginger, coarsely chopped
• 1½ tablespoons vegetable oil
• 2 long green chillies, thinly sliced, plus extra to serve
• 4 teaspoons ground cardamom
• 1½ teaspoon ground turmeric
• 800 ml coconut milk
• 1 fresh curry leaf sprig 
• 1 lemongrass stalk, bruised and white part finely chopped 
• 1 cinnamon quill 
• 1 star anise
• 1½ tablespoons soft palm sugar, or to taste
• 16 peeled green Australian prawns, cleaned
• 1 bunch broccolini, trimmed
• 100 g small Swiss brown mushrooms, halved
• Steamed rice, fried shallots, broccolini and lime wedges to serve

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

Ingredients

• 24 extra large green Australian prawns
• 2 stalks lemongrass, white part only, finely chopped
• 2 long green chillies, finely chopped, plus extra for rice
• 1 teaspoon finely grated ginger
• 1 teaspoon sugar
• 1 tablespoon fish sauce
• 2 tablespoons vegetable oil
• 2 cups jasmine rice
• ¼ cup coconut cream
• ½ teaspoon table salt
• Fresh coconut, lime, cucumber and mint to serve

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.