Zesty Marinated Prawns
Published 16 December 2022 by Collins234
Make prawns for the win!
It’s likely you’ll be coming across a gathering where prawns are called for at least once this summer. Whether you’re asked to bring a dish, or you’re hosting a gathering, this crowd-pleaser will be sure to impress and makes a show-stopping addition to a summer spread.
Here’s our go-to zesty prawn recipe that’s as delicious as it is easy to prepare.
Zesty Marinated Prawns
- 500 grams of cooked Prawn Cutlets
- 3 Cloves of Garlic
- 1 small cube of Ginger (approx 3cm)
- 1 red Chilli
- 1/2 Stick of Lemongrass
- 1/2 Bunch of Coriander
- 1 Lime
- 1 Tablespoon of Honey
- 1/3 Cup of Fish Sauce
- 1 Large Cucumber
- Kewpie Mayonnaise
- To make the marinade; in a large bowl, add finely diced chilli, lemongrass, garlic, ginger and coriander.
- Add honey, fish sauce and juice from the fresh lime to the bowl, and muddle ingredients with a spoon.
- Add the cooked prawns and gently mix the marinate through the prawns.
- Clingwrap / cover the bowl and leave overnight in the fridge to absorb all the flavours, or for a minimum of 4 hours.
- For the prawns to sit on, cut the cucumber into at least 5mm thick slices. (Or cut at a slight angle if you need the slices to be larger for the prawns to sit on).
- Spread out the cucumber pieces on your platter and top each slice with a squeeze of Kewpie mayonnaise and a marinated prawn.
- Decorate your platter with nasturtium leaves & flowers, or sit the cucumber slices on cos lettuce leaves and add a small ramekin for prawn tails.
This recipe is guaranteed to be a crowd pleaser at Christmas gatherings.
Tip: Store any leftover ginger and lemongrass in a sealed plastic container in the freezer till you need to use it again.
For more recipe inspiration visit Dymocks Bookshop at Collins234 in-store now, or call their friendly team on 9663 0900 for recommendations or to order over the phone.
Tis the season of celebrations & cooking
It’s the season for celebrations, and above all else that means: cooking up a storm. Fortunately, two of our best-known champions of local and homemade foods have released brand new cookbooks this year that will help you make every summer meal a celebration, found at Dymocks Bookshop at Collins243.
Karen Martini’s Cook includes traditional ‘winning dishes’, like shepherd’s pie or braised lamb shoulder, as well as less well-known specialities like coconut butter pandan cake.These are Martini’s favourite recipes, inspired by her Tunisian – French heritage. Covering all the basics of sauces and baking methods, as well fabulous dishes with easy suggestions to alter and customise them to your own tastes, it has something for everyone.
The First Nations Food Companion by Damien Coulthard and Rebecca Sullivanis is the long-awaited guide to the first foods of this continent, the book explores each of the ingredients with an Indigenous cultural lens, and provides supremely delicious and innovative ways to use them inside our own homes. A must-try? Macadamia butter, quandong and Davidson’s plum iced vovos. Say no more.