Sea-Ex Seafood Fishing Marine Directory

PRAWN RECIPES | SHRIMP RECIPES

Custom Search

 
Seafood Recipes
  MAIN SEAFOOD RECIPE PAGE >>
  VIDEO RECIPES PAGE 
Abalone Recipes
Barramundi Recipes
Catfish Recipes
Caviar Recipes 
Clam Recipes
Cod Recipes
Crab Recipes
Crawfish Recipes
Fish Fillets Recipes
Lobster Recipes
Mahi Mahi Recipes
Mussels Recipes
Octopus Recipes
Orange Roughy Recipes
Oyster Recipes
Prawns or Shrimp Recipes
Redclaw Crayfish Recipes
Salmon Recipes
Sardine Recipes
Seafood - General Recipes
Scallops Recipes
Shark Recipes
Silver Perch Recipes
Skate Recipes
Snapper Recipes
Squid Recipes
Surimi Recipes
Swordfish Recipes
Tilapia Recipes
Trout Recipes
Tuna Recipes (Canned)
Tuna Recipes (Fresh)
Yabby Recipes
Preparing Seafood For Cooking  - Identifying fresh fish, tips for grilling, broiling and barbequed fish, how to tell if shrimps/prawns are cooked, how to beard & open mussels, how to open oysters & scallops, clam preparation, preparing cuttlefish & squid for cooking, canning seafood times...
 - How to Store Seafood & Fish
 - How to prepare Abalone
 - Bearding Mussels &  How to Open
 - How to open Oysters or Scallops
 - Clam, Cockle & Pipi Preparation
 - Preparing Squid, Cuttlefish & Octopus
 - How to identify Fresh Fish
 
Contact Us

RECIPE FOR PRAWNS: Crystal Bay Prawns with Pineapple Mint Chutney

Ingredients:
600g green (raw) or cooked Crystal Bay Prawns, peeled leaving tails intact.

2 cups diced paw paw or mango
Fresh Basil leaves
Juice of 1 lime
Freshly ground pepper to taste
2 teaspoons basil or 
   lemon myrtle seasoning

Chutney:
1&1/2 cups diced fresh pineapple.
2 tablespoons chopped fresh mint
2 tablespoons mint relish
1 small red chilli, seeded and finely sliced
1 tablespoon wine or cider vinegar
2 tablespoons orange juice
2 tablespoons finely diced red onion
 

Method
Prawns with Pineapple Mint ChutneySoak bamboo kebab skewers in water for 15-20 minutes to prevent burning. 

Thread prawns, paw paw and basil onto kebabs and place on a high sided dish. 

Sprinkle with the juice and seasonings and refrigerate for 20-30 minutes.

Combine chutney ingredients and refrigerate until ready to use (This can be made the day before).

Heat a grill or barbecue and cook kebabs until prawns are just cooked (too long and they won't be as tender and moist).

Serve with the chutney spooned over or on the side and some crusty bread.

Makes 6-8 Kebabs

 

 

 

See Also:  Seafood Information    Preparing Seafood    Fish Photos & Info    Fishing Site    Retail Seafood Sales    Other Recipe Sites

1996 - 2017 Sea-Ex Australia Home
Any problems regarding this page, please contact
Disclaimer  |  Privacy Policy  |  Cookie Policy