Celebrate National Prawn Day

Sydney, March 16: Australia marks the fourth annual National Prawn Day today, with Tassal leading the festivities.
This day encourages Australians to gather and enjoy Tassal’s Australian Tiger Prawns, reinforcing bonds over a shared meal.
Sydney residents can join in the fun at the Sydney Fish Markets for prawn tastings and a Prawn Peeling competition with chef Guy Turland.
Emphasizing the cultural significance of prawns in Australia, the event highlights prawns as a communal dish that sparks conversations and connections.
Tassal’s social campaign reveals preferences for tangy over zingy flavors and a penchant for saucy prawn dishes.
Tassal and Guy Turland offer prawn cooking and peeling tips to enhance the culinary experience. Nutritionist Susie Burrell notes prawns’ health benefits, being high in protein and omega-3 fatty acids. The celebration aims to showcase prawn versatility with recipes like Prawn San Choy Bau and BBQ Prawn Skewers, available on Tassal’s website.
National Prawn Day invites Australians to explore new recipes and cherish the moments spent with loved ones around a platter of prawns.
Here are four delicious recipes to celebrate National Prawn Day with, inspired by Chef and Tassal Ambassador Guy Turland:

Prawn San Choy Bau

Prawn San Choy Bau: Dive into a refreshing and light dish that combines the sweetness of prawns with the crisp freshness of lettuce cups. This dish is a perfect starter or a healthy main, offering a blend of flavors that’s both satisfying and nutritious.

Ingredients:

• 500g Tassal Aussie Tiger Prawns
• 1 chili, minced
• 2 teaspoons ginger, minced
• 1 teaspoon Chinese five-spice powder
• 1 tablespoon vegetable oil
• 100g canned water chestnuts, drained and chopped
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• Juice of 1 orange

For the Wraps:

• 2 heads baby cos or iceberg lettuce, leaves separated
• 1 small red bell pepper (capsicum), deseeded and finely chopped
• 1 carrot, peeled and julienned
• 100g green beans, ends trimmed, thinly sliced lengthwise
• 2 spring onions, thinly sliced diagonally
• 1/4 cup fresh coriander leaves

Cooking Steps:

1. In a bowl, mix the prawns with chili, ginger, and Chinese five-spice. Allow to marinate for 20 minutes to infuse the flavors.
2. Heat vegetable oil in a wok or large skillet over a high flame.
3. Sauté the marinated prawns for 2-3 minutes or until they start to curl and change color. Stir in the water chestnuts, soy sauce, oyster sauce, and orange juice.
4. Continue stir-frying for another minute or until the prawns are fully cooked.
5. Prepare a serving platter with the lettuce leaves laid out.
6. Spoon the prawn mixture onto the lettuce leaves, then garnish with chopped red bell pepper, carrot, green beans, and spring onions. Lightly season with soy sauce or salt as preferred.
7. Finish by sprinkling fresh coriander leaves over the top and serve immediately.

Prawn Cutlets with Sweet Chilli Sauce

Prawn Cutlet with Sweet Chilli Sauce: Enjoy the tender prawn cutlets dipped in a delectable sweet chilli sauce. This dish strikes the perfect balance between the richness of the prawns and the spicy-sweet notes of the sauce, making it an irresistible treat.

Ingredients:

• 16 large Tassal Aussie Tiger Prawns, peeled and deveined (reserve the shells for the jam)
• 2 cups panko breadcrumbs
• Zest of 1 lemon
• 1/2 cup cornflour (or all-purpose flour)
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 3 egg whites, beaten until frothy
• Sea salt for seasoning
• Vegetable oil, for deep frying

For the Sweet Chilli Jam:

• 1 cup reserved prawn shells
• 1 whole garlic, cloves peeled
• 6-8 chillies, coarsely chopped
• 150g ginger, peeled and coarsely chopped
• 2 kaffir lime leaves, central vein removed
• 1 1/2 cups caster sugar
• 500g honey
• 500ml water
• Zest of 4 limes or lemons, finely grated
• 1/2 cup rice vinegar
• 3 tablespoons fish sauce
• 1 teaspoon soy sauce

Method:

1. Begin by butterflying the prawns without slicing through completely. Flatten them out gently using a rolling pin or a wine bottle.
2. Combine the breadcrumbs with lemon zest on a large plate or in a bowl. Mix the flour with salt and pepper on another plate or tray. Place the beaten egg whites on a separate plate or tray.
3. Coat each prawn first in the flour mixture, then in the egg whites, and finally in the breadcrumbs.
4. Heat the vegetable oil in a deep fryer or large saucepan to 165°C (330°F).
5. Fry the prawns until they are golden brown and crisp, ensuring to turn for an even color.
6. Remove the prawns and let them drain on paper towels. Season with sea salt while still hot.
7. For the sweet chilli jam, start by toasting the prawn shells in a pot until they are colorful and aromatic. Add the honey, simmer for 15 minutes, then strain to remove the shells.
8. In a blender or food processor, puree the garlic, chillies, ginger, and kaffir lime leaves.
9. Combine the puree with the honey mixture, caster sugar, water, lime or lemon zest, rice vinegar, fish sauce, and soy sauce in a saucepan.
10. Cook over medium heat, stirring until the sugar and honey are dissolved. Then bring to a boil and let it reduce by one-third, approximately 15-20 minutes. Watch for bubbling.
11. Transfer the hot chilli jam into warm, sterilized jars, leaving a small gap at the top. Securely seal the jars with metal screw lids.
12. Arrange the prawn cutlets on a serving dish and offer the sweet chilli jam alongside for dipping or drizzle it over the cutlets before serving.

BBQ Prawn Skewers

BBQ Prawn Skewers: Get your grill on with these mouth-watering prawn skewers. Perfect for an outdoor barbecue or a family dinner, these skewers are easy to make and packed with flavor, offering a smoky and savory experience.

Ingredients:

• 16 Tassal Aussie Tiger Prawns, peeled and deveined
• 2 tablespoons of olive oil
• 1/2 shallot, finely minced
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 tablespoon dried oregano
• 1/2 teaspoon of chili flakes
• Salt and pepper to taste

For the Mediterranean Couscous:

• 20 grams butter
• 1 garlic clove, minced
• 1/2 cup chicken broth
• 1/2 cup couscous
• A handful of coriander leaves, roughly torn
• 1/4 cup chopped parsley leaves
• 1/4 diced red onion
• 100 grams sun-dried tomatoes in oil, keep 2 tablespoons of the oil
• 25 grams of rocket leaves
• The juice and zest from 1/2 a lemon
• 40 grams of crumbled feta cheese
• Freshly cracked black pepper to taste

Preparation Steps:

1. Begin with the couscous: Melt butter in a saucepan over medium flame. Sauté garlic until it’s aromatic, roughly 1 minute. Pour in the chicken stock and bring to a boil. Remove from heat, stir in the couscous, cover, and let it sit for 5 minutes. Then, fluff it up with a fork and allow it to cool.
2. In a bowl, mix the prawns with olive oil, minced shallot, garlic, smoked paprika, oregano, and chili flakes. Season well with salt and pepper. Thread the prawns onto skewers, cover, and chill for 30 minutes, turning once halfway through.
3. Combine the cooled couscous with the rest of the Mediterranean couscous ingredients, including the reserved oil from the sun-dried tomatoes. Mix well.
4. Preheat your grill or pan over a medium-high heat. Cook the skewered prawns until they turn pink and opaque, which should take about 2-3 minutes per side.
5. Serve the prawn skewers hot, alongside the flavorful Mediterranean couscous salad.

Brown Butter Prawn and Asparagus Pasta

Brown Butter Prawn and Asparagus Pasta: Indulge in a luxurious pasta dish that features succulent prawns and fresh asparagus tossed in rich brown butter. This recipe promises a delightful meal that combines the nuttiness of the butter with the natural sweetness of the prawns and the crispiness of asparagus.

Ingredients:

500g Tassal Aussie Tiger Prawns, peeled and deveined
200g fettuccine pasta
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup panko breadcrumbs
Juice and zest of 1/2 a lemon
Salt and pepper to preference
70g butter, sectioned into 5 pieces
A small bunch of asparagus, trimmed and coarsely chopped
A handful of finely chopped fresh parsley leaves

Cooking Steps:

Boil the fettuccine in a large pot of salted water following the packet’s directions; reserve 2 tablespoons of the pasta water before draining.
Heat olive oil in a large skillet over medium flame. Cook half of the minced garlic until it becomes aromatic, about 1 minute. Mix in the breadcrumbs and stir until they are golden and crispy, around 2-3 minutes. Remove from heat, season with a pinch of salt, and let cool in a separate bowl.
For the brown butter sauce: Gradually melt the butter pieces in a pan over low to medium heat, stirring continuously to monitor the butter’s changing color. Once the butter has fully melted and begins to foam, add the remaining garlic. Keep stirring until the foam recedes and the butter turns golden with small brown flecks forming at the pan’s base.
Swiftly incorporate the prawns, chopped asparagus, and lemon zest and juice into the pan, along with half of the chopped parsley. Stir occasionally, allowing the asparagus to soften and the prawns to turn pink and opaque, roughly 2-3 minutes per side.
Mix in the drained fettuccine and add the saved pasta water a tablespoon at a time. Toss the pasta with the rest of the parsley, season with salt and pepper to taste, and serve right away.