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FREE PRAWN RECIPE BOOK
sion speci a c al c o
Tiger Prawns
Damn they’re tasty.
It’s time people started realising how much you can do with something as simple as an Aussie Tiger Prawn. Be bold, be creative. Don’t wait for Christmas or Easter… take control of every occasion and grab life by the prawns! At Tropic Co we proudly farm only the highest quality Australian Tiger Prawns, popularly known for their versatility, health benefits and incredible taste. Vibrant in colour with distinctive tiger stripes, sweet in flavour and firm in texture, they’re perfect for all occasions. We’ve combined our favourite tiger prawn recipes as well as handy tips and tricks. So Go Get ‘Em Tiger!
G
O NS I B LY
RE
SP
ROWN
MISSION BEACH, QLD GREGORY RIVER, QLD
Palmers Island, NSW
OUR FARMS
Our prawn farms are located across the coast lines of tropical north Queensland and northern New South Wales. As Australia’s largest farmer of tiger prawns, we are committed to growing the highest quality, responsibly farmed prawns in Australia. As part of the Tassal Group we have over 30 years’ experience in aquaculture bringing you Australian quality you can trust.
3 SIMPLE WAYS TO COOK RAW PRAWNS
1. GARLIC
500g Tropic Co Raw Tiger Prawns (peeled and deveined, tails on) 5 cloves of garlic, crushed 2 tbsp olive oil Fresh parsley, to taste Mix ingredients together, mix in prawns and cook in pan or on BBQ for 2 minutes each side or until cooked through.
2. CHIMICHURRI
1kg Tropic Co Raw Tiger Prawns (peeled and deveined, tails on) ½ cup olive oil 2 tbsp red wine vinegar 1 cup fresh parsley, finely chopped 1 cup fresh coriander, finely chopped 1 shallot, finely chopped 1 tsp dried oregano 2 cloves garlic, minced 1 tsp chilli flakes Salt and pepper, to taste Combine all ingredients together and toss prawns through mixture. Bake for 6 minutes at 200ºC or until cooked through.
3. SALT & PEPPER BBQ PRAWNS 1kg Tropic Co Raw Tiger Prawns (peeled and deveined, tails on) 1 ½ tsp sea salt flakes ¼ tsp ground white pepper ¼ tsp ground black pepper ¼ tsp Chinese five spice Bamboo skewers (soaked in water)
Place prawns on bamboo skewers. Mix all ingredients together and cover prawns. Cook on the BBQ for 2 minutes each side or until cooked through.
CHILLI PRAWN SPAGHETTI Serves 4
Prep 15mins
Cook 10mins
ingredients
method
500g Tropic Co Whole Raw Tiger Prawns
1. Cook pasta in salted water as per pack instructions. 2. Drain and set aside reserving some of the cooking water. 3. Heat a non-stick fry pan add olive oil, garlic, chilli, toss and cook gently for 1-2 minutes until slightly softened. 4. Add prawns and white wine, cook gently until prawns are almost cooked. 5. Add pasta, basil leaves and season with salt and pepper. 6. Add 1-2 tbsp of the reserved cooking water and toss together in the pan, serve and garnish with additional basil leaves and a drizzle of olive oil.
(head and shell removed and deveined)
500g spaghetti 2 tbsp extra virgin olive oil 2 cloves garlic, finely chopped 1 chilli, thinly sliced 100 mL white wine ¼ bunch basil leaves Salt and pepper to taste
An easy way to peel garlic is to place into a jar, close the lid tightly and shake until skin peels off.
PRAWN PO BOY WITH HOT SAUCE Serves 4
Prep 25mins
Cook 5mins
ingredients
method
500g Tropic Co Whole Raw Tiger Prawns
1. 2. 3. 4.
(head and shell removed and deveined)
1 baguette 2 cucumbers, sliced into ribbons 4 celery tops, leaves only 1 lettuce (butter or oak leaf) 1 bunch dill, finely chopped A few drops of your favourite hot sauce mixed with ½ cup whole egg mayonnaise
In a bowl, combine marinade ingredients. Add prawns and coat well. Refrigerate for 20 minutes. Heat fry pan or grill pan on high heat, remove prawns from marinate and grill on both sides for 1-2 minutes or until cooked. Cut baguette into 4 equal pieces and slice across lengthways without cutting all the way through. Fold open the baguette, fill with cucumber ribbons, celery leaves, lettuce leaves and prawns, drizzle with spicy mayonnaise, top with dill sprigs.
Marinade 1 tsp smoked paprika 3 cloves garlic, diced ½ tsp dried oregano ½ tsp dried thyme Salt and pepper 4 tbsp olive oil Go extra and add dill pickles or guacamole.
PRAWN & GRILLED PEACH SALAD Serves 4
Prep 15mins
Cook 5mins
ingredients
method
500g Tropic Co Whole Raw Tiger Prawns
1. Preheat grill or barbecue. 2. In a bowl combine marinade ingredients. Add prawns and mix well and set aside. 3. Cut peaches into quarters, drizzle with olive oil and set aside. 4. Place marinated prawns and peaches on to hot grill or barbecue, turn and cook until caramelised and cooked through. 5. In a jar place lemon vinaigrette ingredients, close lid tightly and shake well. 6. Place quinoa and tomatoes into a bowl and mix well. 7. Place quinoa mix onto a platter, add peaches and prawns top with rocket and drizzle with dressing.
(head and shell removed and deveined)
2 yellow peaches, cut into quarters 2 cups cooked quinoa (as per pack instructions)
1 punnet heirloom or cherry tomatoes, cut in half 50g baby rocket Marinade 3 tbsp extra virgin olive oil 1-2 red chillies, sliced 1 tsp smoked paprika 1 tbsp maple syrup Salt and pepper Lemon Vinaigrette ½ lemon (zest and juice) 6 tbsp extra virgin olive oil 2 tbsp maple syrup 2 tsp dijon mustard Salt and pepper
As an alternative to peaches, try with fresh mango.
COCK RECIPTAIL SAU E C
E
2 cups whole egg m 3 tbsp ayonn tomato aise ju ice 2 tsp T abasco sauce 1 tsp W orceste rshire sauce Mix all ingred ients to gether and en jo
y!
ASIA SAUCN DIPPIN G E REC 2 lime IPE s, juice d
1 tsp s ugar 2 tbsp fish sa uce 1 tbsp fresh c o riande 1 large r, finely clove g chopp arlic, m ed ½ fres inced h long red ch Comb illi (see in ds in), a small e all the ing finely d r b o iced w l and s edients tog dissolv ether in tir unti ed. l the su gar is
PRAWN & AVOCADO CROSTINI’S Serves 4
Prep 10mins
ingredients
method
250g (12 prawns) Tropic Co Whole Cooked Tiger Prawns
1. 2. 3. 4.
(head and shell removed and deveined)
3 tbsp extra virgin olive oil 1 large sourdough baguette, sliced 1 large avocado, diced 120g roasted red capsicum, sliced ½ lemon, zest and juice Salt and pepper to taste 2-3 sprigs dill, finely chopped
Cut bread into 12 equal slices, place on to a baking tray and drizzle with olive oil. Grill in a grill pan or on a hot barbecue until golden and crusty. Place diced avocado and sliced capsicum into a bowl, add lemon zest and juice, season with salt and pepper then gently combine. Top each bread slice with avocado mix and prawns. Garnish with dill and a drizzle of olive oil.
Try topping with cocktail sauce for extra zing.
GRILLED PRAWN WITH GUACAMOLE AND PESTO Serves 4
Prep 15mins
Cook 5mins
ingredients
method
500g Tropic Co Whole Raw Tiger Prawns
1. Thread the prawns onto skewers lengthways starting at the head. 2. Peel cucumbers into ribbons with a vegetable peeler. 3. Grill skewered prawns on a barbecue or grill pan until caramelised and cooked through. 4. Smear guacamole on to a serving plate, add cucumber, season with salt, pepper and lime juice. 5. Place prawn skewers on top of the guacamole, drizzle with 2 tbsp of pesto, sprinkle with fresh dill or basil.
(head and shell removed and deveined)
Bamboo skewers, soaked in water 400g guacamole* 100g pesto 2 cucumbers, peeled into ribbons Salt and pepper ½ lime, juiced 2 sprigs dill or basil, finely chopped
*For homemade guacamole, mash one avocado in a bowl, add half a finely chopped red onion, half a glove of crushed garlic and half a bunch chopped coriander, season with salt and pepper.
Prepare ahead of time and keep cucumber ribbons in iced water to retain their crunch.
PRAWN NOODLE SOUP Serves 4
Prep 15mins
Cook 10mins
ingredients
method
500g Tropic Co Whole Raw or Cooked Tiger Prawns (head and shell removed and deveined) 2 tbsp vegetable oil 1 lemongrass stalk, cut into large pieces 2 tbsp ginger, peeled and roughly sliced 4 cloves garlic, roughly sliced 1-2 red chillies, sliced 2 kafir lime leaves 1 L chicken (or vegetable) stock 1 tbsp fish sauce ½ lime, juiced Pinch brown sugar 1 pack Asian noodles (rice, vermicelli or your favourite) 8 shitake mushrooms ½ punnet cherry tomatoes, cut in half ½ packet bean sprout ½ bunch coriander
1. Heat oil in a large pot, add lemongrass, ginger and garlic, gently fry for 1 minute or until fragrant. 2. Add chilli, kafir lime and stock, bring to a simmer and season with fish sauce, lime juice and sugar. Simmer on low heat for 5 minutes then add mushrooms, cherry tomatoes and prawns simmer for another 2 minutes. 3. Cook noodles as per pack instruction and divide into soup bowls. 4. Ladle soup over the noodles, garnish with bean sprouts and coriander.
Sprinkle with crispy Asian dried onions for an extra depth of flavour and some crunch.
HOW TO PEEL & DEVEIN A PRAWN 1. 2. 3. 4.
Hold prawn and twist off the head. Hold body, grasp as many legs as you can between your thumb and index finger then peel under and away. Straighten prawn and gently grasp the vein. Slowly pull the vein out.
HOW TO QUICK THAW PRAWNS 1. 2. 3. 4. 5.
Fill a bowl with cold water. Add 2 tbsp of salt per 1L of water. Place frozen prawns and brine into an airtight container. Store in the fridge. Drain and prepare.
HOW TO THAW PRAWNS AHEAD OF TIME 1. 2.
Place frozen prawns in an airtight container. Place in fridge and defrost a day before you need them.
HOW TO STORE PRAWNS 1. 2.
If fresh or once defrosted, place peeled prawns into an airtight container and store in the coldest part of the fridge. Once thawed, the prawns should not be refrozen as the quality deteriorates.
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