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| How to Cook | | | Stir-fry | Time: 10 minutes
Ingredients: 6 Tiger Prawns
Seasoning:
-sea salt flakes and freshly grounded black pepper, to taste
-few drops of sesame oil
-Chinese light soy sauce, 1/2 tsp
-Chinese dark soy sauce, 2 drops
-a dash fine brown sugar
Oil: grape seed oil
Fresh Herbs:
-ginger, finely sliced 1 slice
-spring onion, finely sliced 2 sprigs
Method:
1. Using a hot wok or pan, sauté the ginger and spring onion in oil.
2. Add prawns, season and stir quickly.
3. Serve immediately. |
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| | | Cream Prawns | Time : 15 minutes
Seasoning :
-mayonnaise, 2 tbsp
-mustard, 1/2 tbsp
-sea salt flakes to taste
-white pepper
Oil :grape seed oil
Fresh Vegetables:
-garlic, finely diced 2 cloves
-onion, finely diced 1/4 piece
Method:
1. Sauté, garlic, onion with oil than stir fry prawns till they curl up and turns orange.
2. Add mayonnaise, mustard and salt and pepper to taste. |
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| | | Grilled | Time:15 minutes
Seasoning:
-sea salt flakes and freshly grounded black pepper to taste
-butter
-sweet eel sauce
Method:
1. Preheat oven to 180°C.
2. Cut the prawns in half, excluding the head, season well with salt and pepper on both the meat and the shells.
3. In a hot skillet, slightly fry both sides for 2 minutes (1 minute/ side) then grill them in the oven for 12 minutes.
4. After that, remove the prawns from the oven, add butter and brush on the sweet eel sauce and grill for an extra minute under 200°C. |
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 | Seafood |
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Prawns |
There are thousands of different species of prawn, but tiger, king and North Atlantic prawns are among the most well known. Prawns are fished in both the ocean and fresh water, and are farmed as well as wild.
Most prawns have a narrow, tapering body, under which the tail is curled, and long, whiskery antennae. When raw, they are blue-grey or, in the case of the smaller varieties, almost translucent. When cooked, the shells turn pink and the sweet, meaty flesh turns white tinged with pink. As with other types of crustaceans, prawns fished in cold waters tend to be more flavourful than those from warm waters. |
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| | Tiger Prawn (Philippines) | | Tiger prawns are easily recognizable by the dark stripes on the shell. Both sexes can reach up to 36cm long, and females can weigh up to 650g, making it the world's largest species of prawn. They are caught year round, with peak supplies from February through May. Of all shrimp, these are among the most widely distributed and marketed. | | | King Prawn (Australia) | | King prawns, also known as Pacific White Shrimp, is a variety of prawn originating from the eastern Pacific Ocean and also found in the waters around south and western Australia as well as the Northern Territory and Queensland. They are among the most widely cultivated shrimp in the world, due mainly to ease of cultivation and rapid growth rate - harvesting begins after just 120 days. | | | Scampi (Australia) | | Scampi is the plural of "scampo", an Italian word for the tail portion of a number of small lobsterettes that live in parts of the Mediterranean, the Adriatic, and the North Atlantic from Iceland to Morocco. Also called the Norway lobster, the Dublin Bay prawn, and the langoustine in France. In the Southern Hemisphere, species of lobster such as New Zealand lobster are referred to as scampi. | | | Characteristics | | Tiger prawns and king prawns have a mild and sweet flavour and a firm texture. You can grill, barbecue or flambé these prawns in their shells or peel if you prefer. Scampi's fleshy tail is close to lobster and crayfish in both taste and texture. | | | Nutrition | -Prawns are an extremely good source of protein, yet are low in fat and calories. Although they have a high cholesterol content, they are low in saturated fat (the fat which raises cholesterol levels in the body and is bad for you).
-Prawns also contain omega-3 fatty acids, which can help prevent heart disease.
-They also contain high levels of vitamin B12, zinc, iodine, phosphorous, potassium, selenium and iron and have smaller quantities of calcium, magnesium and sodium, many of which are essential for healthy skin, teeth and bones. | | | Shopping Tips | -Choose the best - fresh prawns, whether raw or cooked, should smell fresh and clean, not fishy, and should look moist.
-Avoid any that look dry or that have broken or cracked shells.
-If you are buying shell-on prawns, buy double the weight that you would need of prepared prawns.
-Prawns can be bought raw or cooked. They can be used in the same way.
-When raw, prawns are blue-grey in colour (and are sometimes called green prawns). Tiger or king prawns, which are big and juicy, are the types most commonly sold raw, either whole in their shells, or with their heads removed. North Atlantic prawns are smaller and are also sold raw, usually whole. | | | Storing Tips | | Like all shellfish, prawns go off quickly, so keep in the fridge wrapped in their original packaging or in a sealed container. Eat within 4 hours of purchase. | | | Wine Pairing Suggestion | The richness and creaminess of lobster needs a wine that has a good amount of acidity (think lemons, the usual accompaniment to lobster).
Shingleback Red Knot Chardonnay 2005, McLaren Vale, SA
This unoaked Chardonnay has a lively palate that combines zesty citrus, peaches and cream, along with a refreshing finish.
Item no: 300318959
Torreon de Paredes Chardonnay 2006, Rengo, Chile
Gently oaked, this has intense notes of tropical fruits along with hints of white flowers and honey on the nose, ending with a crisp, lingering finish.
Item no: 091000085 |
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