This week’s ‘7 Ways With’ post is dedicated to one of my favourite proteins: prawns. They’re readily available, super versatile and easy to cook. Check out the 7 ideas below and get cooking.
Ponzu Prawn Black Rice Poke Bowls
Poke bowls might seem like a summery option but by adding warm cooked prawns you cut down on that summery vibe just a little. The black rice adds a seriously nutty vibe to these bowls that are topped with my favourite poke toppings.
Israeli Couscous Salad with Pomegranate and Sumac Prawns
Crispy shallots, spiced prawns, toasted Israeli couscous, sweet bursts of pomegranate and fragrant herbs make for the most amazing of salads. The salad is simply dressed in lemon juice and extra virgin olive oil to let the flavours of the colourful ingredients shine. The pomegranate arils (seeds) standout like little jewels against the green herbs and white couscous making it a pleasure to look at too. Like the majority of the recipes I’m posting at the moment, it comes together in less than half an hour.
Crispy Prawn Souvlaki with Dill Yoghurt Sauce
These are a dream. Soft pita, filled with tangy yoghurt, crispy prawns and perfectly seasoned green things. It’s everything I want in a souvlaki. And yep, apparently you can have a souvlaki without meat.
Mango, Prawn and Avocado Noodle Salad with Satay Dressing
This salad tastes like summer on a plate. The smell of the ripe mangoes with the tangy peanut dressing is actually intoxicating. Mango, chili, avocado and prawn is such a great refreshing and summery combination, the sweetness of the mango balances the nutty soy laced dressing and compliments the prawns perfectly. Get ready to fall in love with your dinner…
SALT AND PEPPER CRISPY PRAWN LETTUCE CUPS
There’s a little theme going this week, this is my Szechuan week. I guess if I’m going to suggest an ingredient you might not have in your pantry already I should give you at least two great things to do with it yes? And these golden spicy prawns in crisp lettuce cups are the real deal.
PRAWN AND PUMPKIN YELLOW CURRY (FROM SCRATCH IN 45 MINS!)
It’s winter so I’m curry obsessed at the moment and after trying the most delicious prawn yellow curry at Rick Shores I wanted to go ahead and make my own. From scratch. In less than an hour, because what’s life if you don’t challenge yourself?
PRAWNS AND CHICKPEAS WITH PAPRIKA AND SAFFRON
So much of what I want to cook at the moment is about recreating flavours I experienced overseas. This is one of those dishes. It’s simple, comforting and full of flavour. And one of those flavour memories from traveling that I just keep coming back to.
PRAWN GADO GADO SALAD
I don’t know if this is something you’ve picked up on but I’m pretty into a peanut dressing at the moment. There was the coconut poached chicken salad, the tofu schnitzel strips and the satay Tofu. Is it getting repetitive? I hope not because this is another good one! This salad is both refreshing and filling and I’m not going to claim it’s traditional. Let’s call it my take on a Gado Gado salad instead.
PRAWN PASTA WITH CHILLI AND BLISTERED CHERRY TOMATOES
This is date night pasta. Whether that date is with yourself, a mate or your significant other. The kind of dish that’s impressive but very little effort so you’ll look like a whizz without getting yourself in a state. If tomatoes are in season it is beautiful with roasted Roma tomatoes stirred through, if not then just use a good quality passata. Or alternatively cherry tomatoes, halved and thrown in a pan with a little smashed garlic, chilli, oil and parsley and cooked until blistered is also great (I also make them a bit saucier (in all meanings of the word) by adding a little reserved cooking water from the pasta to loosen the tomatoes into a sauce when I do this.