Australian Prawn Recipes

Australian Prawns

Australian prawn & sweet corn chowder with cheddar scones

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Australian prawn and sweet corn chowder with cheddar scones
Prep Time10 minsCook Time30 minsTotal Time40 mins

Ingredients

Cheddar Scones:
 1 ½ cups self-raising flour
 40 g chilled unsalted butter, chopped
 50 g grated cheddar, plus extra for sprinkling
 ¾ cup buttermilk, plus extra for brushing
 Sea salt & black cracked pepper
Chowder:
 20 medium green Australian Prawns
 40 g butter
 3 cloves garlic, crushed
 2 tbsp plain flour
 500 g potatoes, peeled & chopped into small dice
 1 l fish stock
 ½ cup single cream
 1 cup corn kernels
 Crème fraîche and crispy chopped pancetta to serve
 Baby chervil to serve

Method

1

Preheat the oven to 200C.

To make the cheddar scones:
2

Place flour and butter into a bowl and use your fingertips to mix in butter until it resembles fine breadcrumbs.

3

Add the cheddar and buttermilk, season with salt and pepper and mix until just combined.

4

Transfer to a floured surface and bring together. Roll out to 2 cm round and score into squares.

5

Transfer to a lightly floured baking tray. Brush with extra buttermilk and sprinkle with extra cheddar.

6

Bake for 20-25 minutes or until golden and cooked through. Set aside.

To make the chowder:
7

Heat butter in a large saucepan.

8

Add garlic and cook for 1-2 minutes or until lightly browned.

9

Add the flour and stir for 1 minute.

10

Add potatoes and stock, bring to the boil stirring occasionally.

11

Reduce heat and simmer for 10-12 minutes or until potatoes are cooked. Blend until smooth using a stick blender.

12

Peel and devein the prawns, removing the tails.

13

Return to saucepan and add the cream, corn and prawns and cook for a further 5 minutes or until the prawns are cooked.

14

Season with salt and pepper. Top with crème fraîche, crispy chopped pancetta and baby chervil to serve.

Serves 4.
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Ingredients

Cheddar Scones:
 1 ½ cups self-raising flour
 40 g chilled unsalted butter, chopped
 50 g grated cheddar, plus extra for sprinkling
 ¾ cup buttermilk, plus extra for brushing
 Sea salt & black cracked pepper
Chowder:
 20 medium green Australian Prawns
 40 g butter
 3 cloves garlic, crushed
 2 tbsp plain flour
 500 g potatoes, peeled & chopped into small dice
 1 l fish stock
 ½ cup single cream
 1 cup corn kernels
 Crème fraîche and crispy chopped pancetta to serve
 Baby chervil to serve

Directions

1

Preheat the oven to 200C.

To make the cheddar scones:
2

Place flour and butter into a bowl and use your fingertips to mix in butter until it resembles fine breadcrumbs.

3

Add the cheddar and buttermilk, season with salt and pepper and mix until just combined.

4

Transfer to a floured surface and bring together. Roll out to 2 cm round and score into squares.

5

Transfer to a lightly floured baking tray. Brush with extra buttermilk and sprinkle with extra cheddar.

6

Bake for 20-25 minutes or until golden and cooked through. Set aside.

To make the chowder:
7

Heat butter in a large saucepan.

8

Add garlic and cook for 1-2 minutes or until lightly browned.

9

Add the flour and stir for 1 minute.

10

Add potatoes and stock, bring to the boil stirring occasionally.

11

Reduce heat and simmer for 10-12 minutes or until potatoes are cooked. Blend until smooth using a stick blender.

12

Peel and devein the prawns, removing the tails.

13

Return to saucepan and add the cream, corn and prawns and cook for a further 5 minutes or until the prawns are cooked.

14

Season with salt and pepper. Top with crème fraîche, crispy chopped pancetta and baby chervil to serve.

Serves 4.
Australian prawn & sweet corn chowder with cheddar scones