- Jill Dupleix's crisp-fried school prawns (pictured)
- Karen Martini's king prawns with Korean-style chilli sauce
- Jill Dupleix's prawn cocktail canapes
What's a lazy post-beach lunch without crisp-fried salt-and-pepper school prawns with a glass of rose? Or a prawn-and-slaw burger, beer on the side? Or… here are five more ways to pimp your prawn, all summer long. Get yourself some beautiful Australian-caught prawns, rather than imported, and you can't go wrong.
Pile small cooked prawns into four glass jars with chopped avocado, sour cream, jalapeno chillies and Mexican tomato salsa. Top with corn chips and serve as a first course or with drinks.
Add prawns to your favourite Israeli baked egg dish. Cook down chopped tomatoes with garlic, cumin and paprika until thick and saucy, spoon into shallow terracotta baking dishes, add raw peeled prawns, crack in an egg and bake at 180C for 5 to 10 minutes until cooked through. Serve with yoghurt and grilled pita bread.
For Spain's famous gambas al ajillo, finely slice 3 garlic cloves and fry in good olive oil until fluttery. Add 400 g small raw prawns and fry over high heat for 2 minutes until pink. Scatter with sea salt, pepper, dried roast chilli flakes, paprika and flat-leaf parsley and serve as tapas - or toss with spaghetti for a meal.
Prawns for breakfast? Why the hell not? Lavishly spread grilled sourdough with crushed avocado, spritz with lime juice and top with small cooked prawns, finely sliced radish and soft-boiled or fried eggs.
Toss cooked prawns with rice noodles, bean shoots, omelette strips, coriander, mint, fresh chilli, fish sauce and lime juice, scatter with chopped spring onions and crushed peanuts and serve.