Quick and easy: Three ways with prawns

Three ways with prawns

Everyone loves prawns in summer. Here are three ways to keep the tasty crustaceans delectable.

When you need something fresh, delicious and celebratory, prawns are on everybody's shopping list. So here are three entertaining ideas for this festive season.


Cut 2 thick slices of watermelon into small triangles. Peel 12 to 16 prawns, and slice or chop some big and small ripe tomatoes; it's good to have variety. Arrange the watermelon, prawns and tomatoes on a serving plate. Mix 150 g crumbled feta and 200 g yoghurt together in a bowl, and add a small chopped cucumber, 1 tsp ground cumin, sea salt and pepper.  Spoon the feta and cucumber yoghurt over the top of the salad, drizzle with extra virgin olive oil and scatter with chopped spring onions and basil leaves. Serves 4.


Fire up the grill or barbecue and grill 12 to 16 peeled prawns until cooked through. Grill four soft wheat tortillas for a few seconds until scorched. Arrange the prawns on top of each tortilla, and scatter with 3 or 4 slices of avocado, 1 tbsp chopped jalapeno chillies, 2 tbsp coriander sprigs, 2 tbsp diced red capsicum, and a handful of halved cherry tomatoes. Add some barbecued corn if you feel like it. Finish with a swirl of Kewpie mayonnaise and Sriracha chilli sauce and a squeeze of lime or lemon, and you're ready to wrap and roll. Serves 4.


First, make an awesome prawn cocktail sauce by whisking 3 tbsp sour cream or yoghurt with 3 tbsp good mayonnaise, 1 tbsp tomato sauce, a dash of Tabasco, sea salt and cracked black pepper, and some chopped chives and dill. Peel and roughly chop 12 to 16 prawns and toss in the sauce. Split (from the top) 6 warm dinner rolls, butter the inside, and cram full of prawn cocktail. Scatter with chives and dill, dust with smoked paprika and serve. Makes 6.