Recipes

There are lots of fabulous prawn recipes out there. Here are a couple of our favourites:

Simple Garlic Prawns

This is such a simple way to enjoy the fabulous taste of prawns - its ready in minutes and easy to prepare.

Ingredients (entree serves 4)

  • 400g Shark Bay King Prawns (peeled and deveined)
  • 4 Tablespoons Olive oil
  • 2 garlic cloves, crushed

Method

  1. Heat oil over medium heat
  2. Toss in prawns, season with salt and pepper. Cook for 1 min.
  3. Turn prawns, season with salt and pepper. Cook for 1 min.
  4. Remove prawns from pan
  5. Sautee crushed garlic in remaining oil for 1 min.
  6. Add prawns back to pan, coat in oil
  7. Serve immediately

 

Simple Prawn Linguini

Use this classic dish to impress your friends and family!

Ingredients (serves 6 entrée, 4 main course)

  • 400g dried linguine pasta
  • 80mls (1/3 cup) olive oil
  • 3 garlic cloves, crushed
  • 2 fresh small red chillies, deseeded, finely chopped
  • 1 kg (about 24 medium) green king prawns, peeled, tails left intact, deveined
  • 1/4 cup chopped fresh continental parsley
  • Salt & ground black pepper, to taste

Method

  1. Cook the pasta in a large saucepan of salted boiling water, following packet directions, until al dente. Drain.
  2. Meanwhile, heat the olive oil in a medium saucepan over medium-low heat. Add the garlic and chillies and cook for 2 minutes or until aromatic. Increase heat to medium, add the prawns and cook for a further 3-5 minutes or until the prawns curl, change colour and are just cooked through.
  3. Stir in the parsley and season with salt and pepper. Add the drained pasta to the sauce and toss to combine. Serve immediately.

 

Classic Shark Bay Wild Tiger Prawn Cocktail

Ingredients (serves 6 - 8)

  • 5 litres water
  • 4 bay leaves
  • black peppercorns, pinch
  • 50ml white wine vinegar 
  • 100ml white wineI lemon, halved
  • 20 Shark Bay wild tiger prawns
  • 8 dollops lime Marie rose 
  • 1 iceberg lettuce, shredded
  • 1 medium ripe tomato, cut into small cubes

    Lime Marie rose
  • 3 egg yolks
  • 400ml vegetable oil 
  • 1 tbsp Dijon mustard
  • 100ml tomato sauce
  • 50ml Worcestershire sauce
  • 10ml Tabasco
  • 25ml brandy
  • 2 limes, zest and juice

Method

  1. Bring water, bay leaves, peppercorns, vinegar, white wine and lemon to the boil. Add shark Bay wild tiger prawns and cool for 3 minutes. Refresh in iced water. 
  2. When chilled, peel prawns leaving only tail on flesh. 
  3. Add sauce to individual glasses, top with sliced lettuce, tomato and prawns. 
  4. To make the lime Marie rose, whisk egg yolks with oil to form mayonnaise.  
  5. Add the rest of the ingredients gradually and season to taste. 
  6. Refrigerate and store until required.

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For more inspiration, our friends at the Sydney Fish Markets have some wonderful recipes for prawns. Try our Shark Bay Prawns in the following delicious recipes:

Prawn Salad with Chilli, Ginger and Watercress

Prawns with Zuccini, Tomato and Mint Salsa

Stir Fried Prawns with Red Capsicum and Broccolini

Laska Lemak (Spicy Noodle Soup with Prawns)

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Peter Manifis, Josh Catalano and Don Hancey


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Peter Manifis (Incontro restaurant), Phil Bruce (Shark Bay Wild) & Don Hancey (WA Food Ambassador) 


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Don & Team at The Hyatt

A prawn is a prawn is a prawn !!
well  yes
and  no

……to  someone  who thinks about what  food they  buy , where it comes from, how its produced and managed  and  the ever important   "how  does it taste"   then Shark Bay Wild prawns ticks all the boxes and the  some


…..fished responsibly  since  the 1960 ’s in the pristine  waters of  Western Australia's  historical   Shark Bay  the king and tiger  prawns  hailing from this  region for my mind have   no equal.


……as a chef  and Western Australian  Food Ambassador  I  am proud  to say  I only  use these prawns in my catering  business  and whilst price is a factor  I firstly  go  for sustainability  then taste  and texture .

…..and as a member  of the general  food buying  public  I simply  love  the  versatility  of  Shark Bay Wild prawns.

……..I tend to ensure  the prawn is always  the hero  so keep my recipes  and dishes  simple, like  poached, steamed or boiled  prawn cutlets  served cold  with a lime  mayyo, or  whole BBQ'd  green with lashings  of  garlic and  or  chilli….and who doesnt like  creamy  garlic  prawns  served over a mound of steamed  rice , or prawns  wrapped in  rice paper with crunchy asian style veg?

…..and the real  family  favourite a prawn sandwich  on wholemeal bread  with butter and  white  pepper.

simply  YUMMM

Cheers and Bon Appetite 

Don Hancey 


Don_at_The_LB_Winexpo.jpeg Don at The LB Winexpo