All Things Prawn

A series of three recipes for using king prawns. As we say this is for ‘all things prawn’.

(1) King Prawns with Coconut Crumb (10 pieces)

Ingredients:

• 10 large raw king prawns, peeled and deveined, tails left on
• 50g unsweetened desiccated coconut
• 50g panko breadcrumbs
• 2 large eggs, beaten
• 50g plain flour
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• Vegetable oil for frying
• Sweet chili sauce or lime wedges for serving (optional)

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Equipment Needed:

• Shallow mixing bowls (3)
• Whisk
• Plate or tray
• Large frying pan or deep saucepan
• Slotted spoon
• Paper towels
• Tongs

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Preparation:

1. Prep Time: 15 minutes
2. Rinse and pat dry the prawns. Set aside.
3. In one bowl, combine flour, garlic powder, smoked paprika, salt, and pepper.
4. In the second bowl, beat the eggs until smooth.
5. In the third bowl, mix desiccated coconut and panko breadcrumbs.

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Cooking:

1. Cook Time: 10 minutes
2. Dredge each prawn in the seasoned flour, shaking off excess.
3. Dip into the beaten egg, allowing the excess to drip off.
4. Coat with the coconut-panko mixture, pressing lightly to adhere.
5. Heat 2–3 cm of vegetable oil in a frying pan or saucepan over medium heat until shimmering (around 180°C / 350°F).
6. Fry prawns in batches for 1–2 minutes on each side until golden and crispy.
7. Remove with a slotted spoon and place on paper towels to drain excess oil.

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Serving:

• Serve warm with sweet chili sauce or lime wedges for dipping.

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Nutritional Information (Per Prawn):

• Calories: 95 kcal
• Protein: 6g
• Carbohydrates: 5g
• Fat: 5g
• Saturated Fat: 2g
• Sodium: 120mg
• Fiber: 0.5g

(2) Baguette Toasts with Prawn and Sesame Seed Topping (10 Pieces)

Ingredients

• 1 small baguette (about 10-12 inches long), sliced into 10 thin rounds
• 150g (5.3 oz) raw king prawns, peeled and deveined
• 1 tbsp sesame oil
• 1 tbsp soy sauce (low sodium recommended)
• 1 tsp freshly grated ginger
• 1 clove garlic, finely minced
• 1 spring onion, finely chopped (green parts only)
• 1 tbsp white sesame seeds
• 1 tsp black sesame seeds (optional, for garnish)
• 1 tbsp sweet chili sauce
• 1 tbsp olive oil (for toasting the bread)
• Fresh coriander leaves, for garnish
• Salt and pepper to taste

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Equipment Needed

• Baking tray
• Parchment paper
• Sharp knife
• Chopping board
• Mixing bowl
• Small frying pan or skillet
• Silicone spatula or spoon
• Tongs
• Pastry brush

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Preparation and Cooking Times

• Preparation time: 15 minutes
• Cooking time: 10 minutes
• Total time: 25 minutes

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Instructions

1. Prepare the Baguette:
   • Preheat your oven to 200°C (400°F).
   • Place the baguette slices on a parchment-lined baking tray. Brush each side with olive oil.
   • Toast in the oven for 5-7 minutes, turning halfway through, until golden and crisp. Set aside to cool.
2. Marinate the Prawns:
   • In a mixing bowl, combine sesame oil, soy sauce, ginger, and garlic.
   • Add the raw prawns, tossing to coat evenly. Let marinate for 5 minutes.
3. Cook the Prawns:
   • Heat a small frying pan over medium heat. Add the marinated prawns and cook for 2-3 minutes per side until pink and opaque. Remove from heat.
   • Toss the cooked prawns with the sweet chili sauce for a glossy coating.
4. Assemble the Toasts:
   • Place one cooked prawn on each baguette slice.
   • Sprinkle with white and black sesame seeds.
   • Garnish with spring onions and a coriander leaf.
5. Serve:
   • Arrange on a serving platter and serve warm or at room temperature.

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Nutritional Information (Per Toast)

• Calories: 75 kcal
• Protein: 4.8g
• Fat: 3.1g
  • Saturated Fat: 0.5g
• Carbohydrates: 6.5g
  • Sugars: 0.8g
• Fiber: 0.4g
• Sodium: 180mg

(3) Filo-Wrapped King Prawns with Coriander (10 pieces)

Equipment Needed:

• Sharp knife
• Chopping board
• Small mixing bowl
• Pastry brush
• Baking tray
• Parchment paper
• Small saucepan (optional, for butter melting)

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Ingredients (Makes 10 pieces):

• 10 large raw king prawns, peeled and deveined (tails intact)
• 5 sheets of filo pastry (cut in half to create 10 pieces)
• 2 tbsp unsalted butter, melted
• 2 tbsp fresh coriander, finely chopped
• 1 garlic clove, minced
• 1 tsp grated fresh ginger
• ½ tsp ground cumin
• ½ tsp lime zest
• Salt and black pepper, to taste

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Preparation:

1. Prepare the prawns and filling:

• In a small bowl, mix the chopped coriander, garlic, ginger, ground cumin, lime zest, salt, and pepper.
• Pat the prawns dry and coat them lightly in the coriander mixture.

2. Prepare the filo pastry:

• Work with one filo pastry sheet at a time to avoid drying out (cover the remaining sheets with a damp towel).
• Place a prawn at one end of a filo strip, with the tail exposed.
• Roll the filo around the prawn, brushing lightly with melted butter as you roll to seal the layers. Repeat for all 10 prawns.

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Cooking:

1. Bake the prawns:

• Preheat the oven to 200°C (390°F).
• Line a baking tray with parchment paper and arrange the wrapped prawns in a single layer.
• Brush each filo-wrapped prawn with a little more melted butter for crispiness.
• Bake for 12–15 minutes, or until the filo pastry is golden and crisp, and the prawns are cooked through.

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Serving Suggestion:

Serve with a lime-coriander dipping sauce or sweet chili sauce for extra flavor.

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Nutritional Information (Per Piece):

• Calories: 65
• Protein: 4g
• Fat: 3g
• Saturated Fat: 1.5g
• Carbohydrates: 4g
• Fiber: 0.2g
• Sugar: 0.2g
• Sodium: 115mg

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Total Time:

• Preparation Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes

(4) Puff Pastry Rolls with Whole Tail-on Prawn, Fish, and Mixed Vegetable Filling

Yield: 10 pieces
Preparation Time: 25 minutes
Cooking Time: 20 minutes

Equipment Needed

• Sharp knife
• Cutting board
• Mixing bowl
• Non-stick frying pan
• Wooden spoon
• Baking tray
• Parchment paper
• Pastry brush
• Small saucepan
• Measuring spoons

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Ingredients

For the Filling:

• 10 raw king prawns (tail-on)
• 150 g firm white fish fillet (e.g., cod or haddock), diced
• 50 g water chestnuts, finely chopped
• 1 small red bell pepper, finely diced
• 1 spring onion, finely sliced
• 1 small carrot, grated
• 1 clove garlic, minced
• 1 tsp fresh ginger, minced
• 1 red chili, finely chopped (adjust to spice preference)
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp corn starch

For the Pastry Rolls:

• 1 sheet of puff pastry (ready-rolled, approx. 250 g)
• 1 egg, beaten (for egg wash)

For the Sweet and Spicy Tomato Dipping Sauce:

• 100 ml tomato ketchup
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp chili flakes (adjust to taste)
• 1 tsp minced garlic
• 1 tsp minced ginger
• 1 tsp soy sauce

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Instructions

1. Prepare the Filling:
   • Heat sesame oil in a non-stick frying pan over medium heat. Add garlic, ginger, and red chili, cooking for 1 minute until fragrant.
   • Add the diced fish and cook for 2 minutes until opaque. Stir in the water chestnuts, red bell pepper, carrot, and spring onion. Cook for another 2 minutes.
   • Mix the soy sauce and cornstarch in a small bowl, then add to the pan. Stir until the mixture thickens slightly. Remove from heat and let cool.
2. Assemble the Pastry Rolls:
   • Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.
   • Cut the puff pastry into 10 equal rectangles. Place 1 whole prawn (tail sticking out) and a spoonful of the filling onto each rectangle.
   • Fold the pastry over the filling, sealing the edges by pressing with a fork.
   • Arrange the rolls on the baking tray and brush with beaten egg.
3. Bake the Rolls:
   • Bake in the preheated oven for 15–20 minutes, or until golden and puffed.
4. Make the Dipping Sauce:
   • In a small saucepan, combine all dipping sauce ingredients. Simmer over low heat for 5 minutes, stirring occasionally. Let cool slightly before serving.
5. Serve:
   • Arrange the rolls on a serving plate and provide the dipping sauce on the side.

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Nutritional Information (Per Piece)

• Calories: 180 kcal
• Protein: 9 g
• Carbohydrates: 15 g
• Fat: 9 g
• Fiber: 1 g
• Sodium: 310 mg