Australian Prawn Recipes

Name: Grilled prawns with pea tabbouleh
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Australian
Ingredients: 24 peeled green Australian prawns, cleaned, tails intact; 50 ml olive oil; 1 garlic clove, finely chopped; Finely grated rind and juice of ½ lemon, plus extra wedges, to serve; ½ tsp ground cumin; Sumac, for dusting; Greek yoghurt, to serve; 175 g quinoa tri-colour of available; 250 g frozen peas, defrosted and coarsely crushed with a fork; 1 Lebanese cucumber, seeded and coarsely chopped; 1 cup coarsely chopped mint; 2 spring onions, thinly sliced; 70 ml extra-virgin olive oil; Juice of ½ lemon, or to taste; 1 tbsp red wine vinegar, or to taste; 1 garlic clove, crushed

Australian Prawns

Grilled prawns with pea tabbouleh

This is a great recipe for a lazy weekend BBQ lunch.

Prep Time30 minsCook Time20 minsTotal Time50 mins

Ingredients

24 peeled green Australian prawns, cleaned, tails intact

50 ml olive oil

1 garlic clove, finely chopped

Finely grated rind and juice of ½ lemon, plus extra wedges, to serve

½ tsp ground cumin

Sumac, for dusting

Greek yoghurt, to serve

Quick pea and quinoa tabbouleh

175 g quinoa tri-colour of available(Use tri-colour quinoa if available.)

250 g frozen peas, defrosted and coarsely crushed with a fork

1 Lebanese cucumber, seeded and coarsely chopped

1 cup coarsely chopped mint

2 spring onions, thinly sliced

70 ml extra-virgin olive oil

Juice of ½ lemon, or to taste

1 tbsp red wine vinegar, or to taste

1 garlic clove, crushed

Method

Combine prawns, oil, garlic, rind, juice and cumin in a bowl, mix well to coat, cover and marinate in the refrigerator for 20 minutes.

Meanwhile, for pea tabbouleh, cook quinoa in a saucepan of boiling salted water until tender (10-12 minutes), drain through a fine sieve and rinse under cold running water to cool.

Drain well, spread on a tray to dry out a little (15 minutes), then combine in a bowl with peas, cucumber, mint and spring onion.

Whisk olive oil, lemon juice, vinegar and garlic in a bowl to combine, season to taste and toss through salad just before serving.

Preheat a barbecue to medium-high heat.

Drain prawns from marinade, thread onto skewers and grill, turning occasionally, until cooked through (2-3 minutes).

Dust with sumac and serve hot with pea tabbouleh, yoghurt and lemon wedges.

Serves 4.

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Ingredients

24 peeled green Australian prawns, cleaned, tails intact

50 ml olive oil

1 garlic clove, finely chopped

Finely grated rind and juice of ½ lemon, plus extra wedges, to serve

½ tsp ground cumin

Sumac, for dusting

Greek yoghurt, to serve

Quick pea and quinoa tabbouleh

175 g quinoa tri-colour of available(Use tri-colour quinoa if available.)

250 g frozen peas, defrosted and coarsely crushed with a fork

1 Lebanese cucumber, seeded and coarsely chopped

1 cup coarsely chopped mint

2 spring onions, thinly sliced

70 ml extra-virgin olive oil

Juice of ½ lemon, or to taste

1 tbsp red wine vinegar, or to taste

1 garlic clove, crushed

Directions

Combine prawns, oil, garlic, rind, juice and cumin in a bowl, mix well to coat, cover and marinate in the refrigerator for 20 minutes.

Meanwhile, for pea tabbouleh, cook quinoa in a saucepan of boiling salted water until tender (10-12 minutes), drain through a fine sieve and rinse under cold running water to cool.

Drain well, spread on a tray to dry out a little (15 minutes), then combine in a bowl with peas, cucumber, mint and spring onion.

Whisk olive oil, lemon juice, vinegar and garlic in a bowl to combine, season to taste and toss through salad just before serving.

Preheat a barbecue to medium-high heat.

Drain prawns from marinade, thread onto skewers and grill, turning occasionally, until cooked through (2-3 minutes).

Dust with sumac and serve hot with pea tabbouleh, yoghurt and lemon wedges.

Serves 4.

Grilled prawns with pea tabbouleh

Ingredients Directions

Australian Prawn Recipes

Australian Prawns

Grilled prawns with pea tabbouleh

Ingredients

Method

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