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Northwest Coastal Delights - Prawns

We were lucky enough some years ago to spend a couple of weeks in Exmouth with friends. We were there when the Kailis prawning fleet went out for the first trip of the year and freshly caught prawns were available from their shop outlet for the first time this season. The shop was a popular place!!

With the purchase of 3 kg of fresh King prawns to feed 9 hungry people, it took a while to shell and devein them, but it was well worth the effort.

I came up with a few different ways to marinate them, along with a lovely dipping sauce. There wasn’t a prawn left from the evening meal.

So, if you find yourself along the coast somewhere during your travels and fresh prawns are readily available, then give the following recipes a go. Even if you aren’t that lucky, the prawns from your fishmonger or supermarket will suffice and I’m sure you’ll enjoy them regardless.

intoxicated prawns

Intoxicated Prawns

24 large raw prawns – peeled and deveined leaving tails intact
150 ml Chinese rice wine or dry sherry
1 tspn soy sauce
2 red chillies – seeded and finely chopped (you can leave the seeds in if you like it fiery hot!!) or use jar/tube variety – say 1 tspn
1 clove garlic - crushed (or use jar/tube variety)
1 tspn finely grated fresh ginger (or use jar/tube variety)
2 tspns sugar

Put the prawns in a non-metallic dish.
In a bowl, mix the rice wine (or sherry), soy sauce, chillies, garlic, ginger and sugar.
Add the prawns, mix well, and leave to marinate for at least 30 mins.
BBQ on a lightly oiled, hot plate for 2 to 3 mins or until the prawns turn pink.
Serve immediately.

Note: Chinese rice wine is a fermented rice wine with a rich, sweetish taste, similar to dry sherry.

hot spicy honey prawns


Hot, Spicy Honey Prawns

24 large raw prawns – peeled and deveined leaving tails intact
1/4 cup honey
1/4 cup light soy sauce
1 tblspn hoi sin sauce
1 tblspn sweet chilli sauce - optional
2 cloves garlic – crushed (or use 2 tspns minced garlic – jar/tube)
1 red chilli – seeded and finely chopped (or 1 tspn crushed chilli – jar/tube)
2 tspns toasted sesame seeds – optional, but gives a nice finishing touch and flavour to the prawns.

Combine honey, soy sauce, hoi sin sauce, chilli sauce, garlic and chilli in a non-metallic bowl.
Add the prawns, mix well, then cover and refrigerate for a couple of hours.
BBQ on a lightly oiled, hot plate for 2 to 3 minutes, or until the prawns change colour.
To serve, sprinkle with toasted sesame seeds.

seafood prawn dipping sauce


Seafood Dipping Sauce

200mls (1 x ctn) sour cream
juice of 1 lime
2 tblspns sweet chilli sauce
salt and pepper to taste
1/2 red onion – finely chopped
1 to 2 tblspns finely chopped coriander (more or less to suit your taste) or try adding a teaspoon of the jar variety.

Mix all ingredients in a bowl and serve with cooked prawns.





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