Prawn Broth with Prawn and Cauliflower Dumplings


  • 250g green prawns
  • 1 small onion
  • 1 small carrot
  • 1 bulb of fennel
  • 1/4 cup olive oil
  • 1 clove garlic
  • 2 egg whites
  • 1 ripe tomato
  • 3 stalks parsley
  • 1 bay leaf
  • 2 Star anise
  • 3 peppercorns
  • Finely grated zest of 1/2 an orange
  • 1/2 teaspoon castor sugar
  • Salt
  • Extra virgin olive oil


  • 1 shallot
  • 50g cauliflower
  • 1 clove garlic
  • 1 egg white
  • 70 - 100 ml cream
  • 1/2 teaspoon sea salt


Peel prawns, saving meat for dumplings and keeping shells and heads for broth.
To make the broth, peel and roughly dice onion and carrot. Roughly chop the fennel. Heat the olive oil over a moderate flame in a large heavy-based saucepan, then sauté onion until lightly caramelised, stirring regularly.

Whiz fennel, carrot, prawn shells and peeled garlic with egg whites in a food processor for a couple of minutes to form a coarse paste. Roughly chop tomatoes and add to onion with paste. Pour in 1 litre of water, then add herbs, peppercorns, star anise, orange zest and sugar. Bring to a boil, then lower heat and simmer for 30 minutes. Do not stir!

Remove raft and gently ladle broth through a fine meshed strainer lined with muslin (you can use a clean tea-towel), then season to taste with salt.

To make the dumplings:

Trim and finely slice spring onion and break cauliflower into florets 1-2cm pcs. Heat a little prawn broth (or water if you are doing at the same time) and blanch cauliflower for a minute or so until just tender, then remove to drain and cool.

Whiz garlic, egg white and three quarters of the reserved prawn meat in a food processor for several minutes to form a paste, then tip into a bowl and fold in cream (just enough to bind the mix together without making it too wet), salt and spring onion.

Roughly chop remaining prawn meat and add to dumpling mixture with drained cauliflower.
Just before serving bring broth to a boil over a high flame. When hot, ladle a cup of broth into a smaller pan over a low flame.

Using 2 teaspoons, place scoops (quenelles) of the dumpling mixture into the smaller pan. Simmer dumplings gently for 3 minutes until firm and cooked.

Then divide them between warmed bowls using a slotted spoon. Ensure the main broth is boiling before ladling it over the dumplings, then drizzle with a little extra virgin olive oil and serve. Garnish with a freshly chopped chilli and shallot.

Singapore Noodles

Serves: 6 | Preparation Time: 45 min


  • 300g peeled green prawns
  • 300g chicken breast fillets, thinly sliced
  • 1 tbs Chinese rice wine
  • 60ml (1/4 cup) light soy sauce
  • 1 tbs grated fresh ginger
  • 250g dried rice vermicelli noodles
  • 60ml (1/4 cup) vegetable oil
  • 1 tbs curry powder
  • 1 red capsicum, halved, deseeded, thinly sliced
  • 6 green shallots, ends trimmed, thinly sliced diagonally
  • 60ml (1/4 cup) chicken stock
  • Fresh coriander sprigs, to serve


Place the prawns, chicken, Chinese rice wine, 1 tablespoon of soy sauce and 2 teaspoons of ginger in a shallow glass or ceramic bowl. Stir until well combined. Cover with plastic wrap and place in the fridge for 30 minutes to marinate.

Meanwhile, place the noodles in a large heatproof bowl. Cover with boiling water and set aside for 5 minutes to soften. Drain.

Heat 1 tablespoon of oil in a wok over high heat. Add half the prawn mixture and stir-fry for 1-2 minutes or until just cooked through. Transfer to a plate. Repeat with the remaining prawn mixture. Use paper towel to wipe the wok clean.

Heat the remaining oil in the wok over high heat. Add the curry powder and stir-fry for 30 seconds or until aromatic. Add the capsicum, half the shallot and the remaining ginger, and stir-fry for 1 minute or until the shallot softens.

Add the prawn mixture, stock and remaining soy sauce. Taste and season with sugar, salt and pepper. Add the noodles and toss until coated and heated through. Sprinkle with fresh coriander and remaining shallot to serve.


Saganaki prawns

Serves: 4 | Preparation Time: 10 min


  • 2 tablespoons olive oil
  • 1 large brown onion, finely chopped
  • 2 garlic cloves, crushed.. add more I love garlic!
  • 600g frozen small/med green prawns, peeled, tails intact, deveined
  • 1 tablespoon chopped fresh basil leaves
  • 1 tablespoon chopped fresh flat-leaf parsley leaves
  • 250g cherry tomatoes, halved
  • 100g feta cheese, crumbled
  • Crusty sour dough bread, to serve- either Bourke st bakery, Brasserie bread or Sonoma.


Preheat grill on medium-high heat. Heat oil in a large ovenproof frying pan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened.

Add garlic. Cook for 1 minute or until fragrant.

Add prawns, basil and half the parsley. Cook, stirring occasionally, for 5 minutes or until prawns are pink and cooked through.

Add tomatoes. Cook for 1 minute or until just starting to collapse.
Top with feta. Place under grill. Grill for 2 to 3 minutes or until feta is heated through. Sprinkle with remaining parsley.

Serve with bread.


Nam jim king prawns

Serves: 4 | Preparation Time: 20 min


Nam jim

  • 8 King Prawns (for a starter or go for as many as you like for a main)
  • 1 clove garlic
  • 2 tablespoons of coriander - root and stem
  • 1 red chilli
  • 1 tablespoon palm sugar
  • 3 tablespoons fish sauce
  • 125ml lime juice
  • 1/2 red onion finely sliced
  • 1/2 tsp sea salt

Paw Paw Salad

  • 3 cups of julienned paw paw
  • 100grams of blanched green beans
  • ¼ small red onion, sliced
  • ¼ cup of mint leaves
  • ¼ cup coriander leaves
  • 300 grams of smoked trout


Cook prawns in pan and toss through Nam jim while hot, this will help release the flavours and par cook some of the stronger aromatics. I personally like to make the Namjim ahead of time to allow the salt to cure the garlic a little.

To make nam jim: Pound chillies, coriander root, garlic, palm sugar, fish sauce and lime juice in mortar. Toss through the sliced onion.

Mix the Nam jim through the salad before serving.

Easy Prawn Stir Fry with Thai Basil

Serves: 2 | Preparation Time: 15 min


  • 1/3 cup peanut oil
  • 8-10 prawns, butterflied and deveined
  • 2 cloves garlic, thinly sliced (one single clove)
  • 1 red chilli, deseeded and cut into strips
  • one handful Thai basil leaves
  • 1/4 cauliflower, broken into small florets, cooked
  • 1 tbsp fish sauce
  • 1/2 tbsp sugar
  • juice of 1 blood orange


Heat a wok until very hot. Add the oil and prawns and stir-fry until they are translucent - but not cooked.
Add the garlic, chillies, basil and Cauliflower and stir until hot and just wilted.
Add the fish sauce and sugar, stir until dissolved, squeeze in the blood orange, toss and serve.

Kaffir prawns with tangy mayo dip

Serves: 6 | Preparation Time: 20 min


  • 1 kg green prawns, peeled, leaving tail intact, deveined
  • 1 stalk lemongrass, white part only, finely chopped or zest of one whole lemon and half juiced.
  • 4 kaffir lime leaves, finely shredded
  • 2 tbs peanut oil

Ginger and mango mayonnaise

  • 1/2 mango, peeled, stoned, finely chopped.
    (If out of season use 1 tbsp of good warmed honey and 1tbsp of orange juice)
  • 1 tbs finely grated fresh ginger
  • 1 tbs lime juice
  • 2 egg yolks
  • 1 tsp mustard powder
  •  150ml sunflower oil or if using honey 180ml you can use olive oil but make sure it is not virgin.


Combine the prawns, lemongrass, lime leaves and oil in a bowl. Cover with plastic wrap. Place in the fridge for 1 1/2 hours to marinate.
To make the mayonnaise, place mango/honey, ginger, lime juice, egg yolks and mustard powder in the bowl of a food processor and process until smooth. With the motor running, add the oil in a thin, steady stream until mixture is thick and pale. Taste and season with salt and pepper. (Play around with the consistancy if necessary - drops of warm water will loosen it and more oil will thicken it.
Pre-heat barbecue/pan on high. Add prawns and cook, turning occasionally, for 5-7 minutes or until prawns curl and change colour.
Transfer prawns to a serving platter and serve with the mayonnaise.

King tiger prawns with peppercorn & anise sauce

Serves: 2 | Preparation Time: 20 min


  • 6 giant tiger prawns
  • 4 spring onions  very thinly sliced diagonally (less of the green is best)
  • 1 red chilli sliced thinly
  • 4 cloves of garlic sliced thinly
  • 2 star anise (only use whole as you need to see them to remove them later)
  • 1 tbsp black peppercorns
  • 300ml water
  • 2 tbsp oyster sauce
  • 1/3 cup soy sauce
  • 50g butter
  • 1/2 cup sunflower oil
  • 1 tsp sesame oil
  • coriander
  • mint
  • lime


Heat the oil in a a large pan until smoking, add your prawns and stir for one minute until pink and remove.

In clean pan add the butter and sesame oil, once melted add chilli garlic, peppercorns and shallots stir for one minute.

Add prawns and star anise and stir for a further minute.
Finally add the water, soy sauce and oyster sauce and stir in.
Cook for 8 minutes and remove prawns and keep warm. Reduce the liquid to a sauce consistency.

Serve on rice with torn mint and coriander, drizzle sauce over the prawns with a squeeze of lime.