Australian Prawn Recipes

Australian Prawns

Sicilian prawns on soft polenta

Not easy. Not quick, but so, so special. This is a meal you'll spend some time in the kitchen preparing, but those close friends you make it for are worth it right?

Sicilian prawns on soft polenta
Prep Time30 minsCook Time15 minsTotal Time45 mins


 ¼ cup olive oil
 1 small onion, finely chopped
 2 cloves garlic, finely chopped
 3 baby fennel, thinly sliced, fronds reserved
 1 punnet cherry tomatoes, halved
 1 cup white wine
 ½ cup cream
 24 cooked Australian prawns, peeled and deveined, tails intact
 1 tbsp finely grated lemon zest
 ¼ cup parsley leaves, finely chopped
 2 tbsp lemon juice
 Fresh chervil and lemon to serve
Soft Polenta
 2 cups milk
 1 bay leaf
 2 tsp sea salt
 1 cup instant polenta
 50 g butter
 ½ cup finely grated parmesan + extra to serve


To make the soft polenta:

Place the milk, bay leaf and salt in a saucepan and bring to the simmer. Add the polenta in a steady stream and whisk until smooth. Continue to cook whisking occasionally for 2-3 minutes or until thick and smooth.


Add butter and parmesan and whisk to combine. Set aside, keep warm.

To make the Sicilian prawns:

Heat oil in a large frypan over medium high heat, add onions, garlic, and half the fennel, cook stirring for 3-4 minutes or until tender and light golden.


Add the tomatoes, wine and cream.


Cook for another 4-5 minutes or until the sauce is reduced and thickened.


Add prawns, lemon zest, and parsley, season with salt and pepper and cook for another 2 minutes or until prawns are warmed through.


Place the remaining fennel in a bowl with lemon juice and toss to coat.


Spoon the soft polenta into serving bowls and top with the prawns spooning over extra sauce.


Top with chervil and serve with fresh fennel and lemon.

Serves 4.

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