‘Always a crowd favourite’: Aussie chefs share their favourite way to eat prawns
Prawns are always delicious, but there’s something so divine about tucking into one on a balmy day – preferably with a cold drink within reach.
How many of us have spent a portion of Christmas Day wrist-deep in a bowl of prawns, freeing them from their shells (while trying not to gag during the deveining) before dunking them in sauce and tucking in? Heaven.
Nothing beats prawns on a summer’s day. iStock
They’re great as they are, but – to paraphrase Mean Girls – when it comes to ways you can serve prawns, the limit does not exist.
You can toss them through a pasta, skewer them and throw them on the BBQ, add them to salads, sandwiches, fried rice – the list goes on.
To help you out with inspiration for your warm-weather feasting, we asked the stars of Chefs Ahoy to share their favourite ways to eat them.
Vincent Yeow Lim
Chef and restaurateur Vincent Yeow Lim’s go-to is a nostalgic classic beloved by many: prawn toast.
“I love that combination of crispy on the outside and juicy, flavour-packed prawns on the inside,” he tells nine.com.au.
“It’s one of those dishes that seems simple, but when you get the balance and texture right, it’s so good and always a crowd favourite.”
Vincent Yeow Lim can’t go past prawn toast: “I love that combination of crispy on the outside and juicy, flavour-packed prawns on the inside.” iStock
Alice Zaslavsky
“Either pulsing prawn meat and stirring through a great veg base for a mashed prawn curry, or lazing about in the sunshine, peeling Mooloolaba prawns and dipping them in Thousand Island dressing all afternoon,” food writer and advocate Alice Zaslavsky says.
Mark LaBrooy
“Honestly? Cocktail sauce with shredded iceberg on a soft white roll with excessive amounts of salted butter,” chef and Three Blue Ducks co-founder Mark LaBrooy says.
“Super sophisticated, I know. Extra points for being consumed on a tinny while fishing.”
A prawn sandwich is best served on a tinny, if you ask Mark LaBrooy. iStock
Khanh Ong
Chef and TV presenter Khanh Ong has our mouths watering with his big-flavour suggestions.
“Poach them in beer with lime leaves, lemongrass and a few other aromatics, then dip them in salt, pepper and lime juice. Holy shit. If I’m feeling fancier, I make prawn pasta: fry the heads and shells to make a prawn oil, then cook guanciale in it for the sauce. Oof,” he says.
Courtney Roulston
“I grew up in the ’80s catching school prawns with my dad and brothers on holidays down the South Coast with nets and a lantern for light,” chef and TV host Courtney Roulston says.
“Fresh prawns simply poached in salted water and served warm with a squeeze of lemon, just like we had as kids will always be a favourite. Not bad served on buttered white bread, either, with a crack of black pepper.”
Prawns and lemon, a match made in heaven. iStock
Dan Hong
Chef and restaurateur Dan Hong reaches for the food processor to make a meal base with countless uses.
“Coarsely blending the prawn meat with Asian seasonings to make a mousse. With this filling you could make dumplings, spring rolls, wontons, prawn toast, prawn balls. Options are endless!”
Watch Chefs Ahoy on Channel 9 and 9Now
