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Delicious fresh recipes from Exmouth Fresh Wild Prawns
FREE
Exmouth
Prawn Mezze
Serves 4 Prawns with Chilli Mayonnaise
FRESH
Pre-cooked Little Time Savers
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Exmouth Fresh Wild King Prawns tbsp good quality mayonnaise small red chilli clove roasted garlic dash of honey
Chickpea Salsa
Cooked prawns need less cooking time, making for an even quicker meal. Whether you’re baking, grilling or pan-frying, cooked prawns can be prepared in many different ways with ease – unlike many other kinds of seafood.
In these recipes you’ll find dishes that combine the sweet, meatiness of cooked prawns with ingredients inspired by seafood eating nations around the world. Using the freshest ingredients available will maximise the ‘yum’ factor, and when it comes to cooked prawns, you can’t buy fresher than Exmouth Fresh Wild Prawns.
125 2 5 20
gm tin of chickpeas cloves roasted garlic ml lemon juice ml extra virgin olive oil salt and pepper
Trussed Tomatoes
1 bunch truss cherry tomatoes extra virgin olive oil salt and pepper
Cucumber
They’re Fresher If They’re Exmouth Fresh
The crystal clean waters of Western Australia’s Exmouth Gulf are home to some of the best quality prawns in the world – ‘Exmouth Fresh’ prawns. And because Exmouth Fresh Wild Prawns are born and bred in the wild, in the pristine environment of the Exmouth Gulf, they have a naturally sweeter, fuller flavour that’s more delicious. Imported, farmed prawns may be cheaper but are often grown using antibiotics and preservatives. They also lack the fresh taste, firm flesh and natural colour of local Exmouth Fresh Wild Prawns.
1 lebanese cucumber extra virgin olive oil salt and pepper
Tapenade Sandwiches
8 slices ciabatta bread thin 4 tsps Kailis olive tapenade 20 gm parmesan cheese grated extra virgin olive oil
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Caught Fresh, Daily
Unlike other fishing companies which often send boats out for weeks at a time, our boats go out each night and return the following morning with their catch. On the shore of the Exmouth Gulf, a state-of-the-art processing facility allows for minimal handling. Freshly caught prawns are delivered in a special, chilled brine, so they’re never frozen. They are then sorted according to size and carefully cooked using a unique process which enhances their delicate texture and full flavour. Later that day, they’re packed and ready for delivery.
www.exmouthfresh.com.au
Fresh, Never Frozen
Our wild prawns are caught from April through to November and during this time, Exmouth Fresh Wild Prawns are the only prawns that are delivered fresh and unfrozen so this is the best time of the year to enjoy our naturally fresh prawns. Even when they’re bought out of the prawning season, Exmouth Fresh Wild Prawns have been carefully frozen to maintain maximum freshness whilst still being caught wild in the pristine marine environment of the Exmouth Gulf.
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Shell Exmouth Fresh Wild King Prawns leaving on head and tail. Set aside. Peel and chop roasted garlic. De-seed chilli and chop finely. In a bowl, combine mayonnaise, roasted garlic, chilli and a dash of honey to taste. Place sauce in a small dish for Exmouth Fresh Wild Prawns to be dipped in. Drain and wash chickpeas. Peel and crush 2 roasted garlic cloves. Combine all ingredients except salt and pepper in a bowl and crush with a fork to desired consistency. Season to taste. Set aside. Wash and chop off ends of cucumber. Cut the cucumber lengthways into 8 slices; season with salt, pepper and olive oil; set aside. Arrange each of the 4 components on a plate before cooking the Tapenade Sandwiches. Spread 4 slices of the ciabatta with tapenade, sprinkle with grated parmesan cheese. Top with second slice of bread. Heat extra virgin olive oil in a fry pan, lightly fry sandwich on both sides; place on absorbent paper. Place on Mezze plate while warm.
Wild Is Better For You
Exmouth Fresh Wild Prawns are great brain food. They’re packed with Omega 3 fatty acids that have been found to help prevent conditions like cardiovascular disease and rheumatoid arthritis. Evidence is accumulating for just how important Omega 3s are for mental health and wellbeing. Unlike some farm-reared prawns, Exmouth Fresh Wild Prawns are not fed antibiotics that can increase mercury levels or artificial products to change their appearance, taste and texture.
A COMPANy OF THE
www.exmouthfresh.com.au
Prawn Linguini
Serves 4
Prawn Pizza
Serves 4 Dough
400 gm Exmouth Fresh Wild Tiger Prawns, shelled and de-veined 200 gm linguini pasta 3 cloves garlic sliced 10 gm chilli sliced 100 ml extra virgin olive oil 20 gm Italian parsley chopped 50 gm shaved fennel bulb 100 gm wild rocket salt and pepper to taste pine nut and current dressing 1 lemon zested 20 gm currents soaked (30ml red wine vinegar) 20 gm pine nuts toasted 30 ml extra virgin olive oil
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Prawn and Vegetable Risotto
Serves 4
25 250 400 1 1
gm fresh yeast ml luke warm water gm strong unbleached flour tsp salt tsp extra virgin olive oil
Sauce
2 100 500 ½
cloves of garlic ml extra virgin olive oil gm ripe roma tomatoes cup water
Topping
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Bring a large pot of hot water with a pinch of salt to boil. Add pasta and stir. Once pasta is half cooked, heat a large frying pan to medium heat with olive oil; add garlic and chilli. Add Exmouth Fresh Wild Tiger Prawns; pasta should now be cooked; remove both from heat. Strain pasta and drizzle with olive oil. Add pasta to prawns with shaved fennel, wild rocket, and chopped parsley; season with salt and pepper. Mix gently and drizzle with current and pine nut dressing.
12 Exmouth Fresh Wild Tiger Prawns, shelled and de-veined 120 gm mozzarella cheese grated 40 gm parmesan cheese grated 40 gm feta cheese 80 gm rocket 1 small red chilli optional extra virgin olive oil sea salt and cracked pepper
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400 gm Exmouth Fresh Wild King Prawns, shelled and de-veined 100 gm brown onion diced 10 gm fresh garlic chopped 300 gm risotto rice 80 gm zucchini diced 80 gm red capsicum diced 80 gm eggplant diced 80 gm pumpkin diced 50 gm tomatoes diced (very ripe) 1.5 L chicken stock 100 ml extra virgin olive oil 50 gm chopped parsley 20 gm butter salt and pepper to taste
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Hot and Sour Prawn Soup
Serves 4
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400 gm Exmouth Fresh Wild Tiger Prawns, shelled and de-veined 1 small cucumber 300 gm silken tofu 1.25 L chicken stock 30 gm fresh ginger julienne 20 mg sea salt 10 gm white sugar 120 gm fresh peas (use frozen if not in season) 1 medium tomato diced 50 gm shitake mushrooms sliced 30 ml light soy sauce 15 ml malt vinegar 10 ml chilli oil 50 gm oyster mushrooms 3 free range eggs 100 gm spring onion sliced
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Peel cucumber into long strips; cut tofu into 5 even slices lengthways and 6 even slices widthways (30 cubes). Bring stock to the boil; add ginger, salt, sugar and stir. Reduce heat; add peas and simmer for 1 minute. Add tofu, shitake mushrooms, tomato, soy sauce, vinegar and chilli oil; simmer until peas are cooked. Add oyster mushrooms, cucumber. Simmer for 30 seconds; add Exmouth Fresh Wild Tiger Prawns and take soup off heat. Beat eggs then slowly pour into soup; stir in with a fork. Serve in bowls; garnish with spring onions.
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Score and eye tomatoes; plunge into boiling water for 5 seconds. Remove and place in bowl of iced water. Peel skin and discard. Quarter tomatoes; remove pulp and chop. Heat olive oil in pot; add sliced garlic. Stir until garlic is transparent (do not brown). Add tomatoes, salt and pepper; cook for 20 minutes. Add water for a thinner sauce. Mix yeast with a quarter of the water; set aside for 10 minutes (yeast is ready when it begins to bubble). Tip 350gm of flour onto a clean bench, make a well in the middle of the flour, pour yeast mix, water, salt and oil into well and gently work the flour into the wet ingredients until it makes a ball. Continually knead for approx 10 minutes. Cut dough into 4 pieces; form round balls. Set aside; cover with cloth and let rise. Once size has doubled, flatten with fingertips and roll into circle with rolling pin or hands. Slice Exmouth Fresh Wild Tiger Prawns lengthways. Spoon sauce over pizza bases; top with mozzarella and parmesan cheese. Place in hot wood fired oven at approx 300 degrees for 4 minutes. Top each pizza with Exmouth Fresh Wild Tiger Prawns, crumbled feta, wild rocket and chopped deseeded chilli (optional). Drizzle with extra virgin olive oil and serve.
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Heat frying pan with 5ml olive oil; sauté zucchini till semi-cooked. Repeat process with eggplant, capsicum and pumpkin; season with salt and pepper; set aside to cool. Bring stock to boil in a pot. In a separate pot, heat 40ml of oil and fry onion. When transparent add garlic; cook for a further 2-3 minutes then season with salt and pepper. Add rice and cook until it crackles (between 5 and 10 minutes). Add a quarter of stock; stir until absorbed; repeat this process; add vegetables and tomatoes; add remaining stock. Stir for approx 15 minutes until cooked. Add chopped parsley and butter; stir with wooden spoon to cream. Gently stir through Emouth Fresh Wild King Prawns to heat. Serve in warm bowls drizzled with olive oil.
Cooked prawns need just a few minutes heating through for a cooked dish. Great too served cold with salad or in sandwiches.
Prawn Stirfry
Serves 4
400 gm Exmouth Fresh Wild King Prawns, shelled and de-veined 1 bunch bok choy cut in halves 100 gm bean sprouts 100 gm oyster mushrooms sliced 200 gm hokkien noodles 2 cloves garlic sliced 50 gm fresh ginger julienne ½ stick lemongrass bruised 1 red chilli sliced 50 ml coconut oil 40 gm corn flour 20 ml water 200 ml chicken stock
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Mix together corn flour and water. Heat wok; add coconut oil. Stir-fry garlic, ginger, lemongrass, chilli, bok choy and mushrooms. Pour in warm chicken stock; add noodles. Simmer then push ingredients to one side of pan leaving liquid on other side. Pour in corn flour; mix whilst continually stirring. Once boiled it will thicken. Add Exmouth Fresh Wild King Prawns and bean sprouts; remove immediately from heat.
Prawn Cocktail
Serves 4
400 gm Exmouth Fresh Wild King Prawns, shelled and de-veined 1 baby cos lettuce split into 4 lengthways 1 avocado 16 grape tomatoes 50 ml extra virgin olive oil salt and pepper to taste
Sauce
Portuguese Prawn Curry
Serves 4 (front cover)
125 10 10 10 2
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gm Greek yoghurt ml lemon juice ml worcestershire sauce ml tomato sauce drops tabasco sauce To make sauce mix all ingredients together in a bowl. Season to taste; set aside. Cut and wash cos lettuce; drain. Peel avocado; cut and dice avocado and grape tomatoes. Place Exmouth Fresh Wild King Prawns on quarter of the halved lettuce on a plate; drizzle with cocktail sauce and olive oil. To finish, scatter avocado and grape tomatoes over cocktail.
800 gm Exmouth Fresh Wild King Prawns, shelled and de-veined 30 gm curry powder 15 gm ground ginger 20 ml lemon juice 60 gm unsalted butter 100 gm brown onion chopped 10 gm cloves garlic chopped 150 gm red capsicum sliced 30 gm plain flour 125 ml chicken or fish stock 125 ml cream 10 gm parsley chopped salt and pepper to taste
Peri-Peri Sauce
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gm hot red chilli chopped coarse cloves garlic minced tsp salt ml olive oil ml white wine vinegar To create spice paste dissolve curry powder, ginger and flour into 60ml of cold water making sure there are no lumps. In a large frying pan over medium heat, melt butter and sauté onion, capsicum and garlic until tender (approx 10 minutes). Add spice paste and stir well; add stock and cream. Cook whilst continually stirring until thickened (approx 8 minutes). Season with salt and pepper, add Exmouth Fresh Wild King Prawns; turn off heat and finish with parsley and lemon juice. Serve with steamed rice and peri-peri sauce.
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Cooked prawns retain their shape well so they Hot and sour prawn can be warmed either in the shell, peeled with their tails intact or added to stir-frys and curries at the last minute.
soup
Every morning we deliver our prawns fresh, never frozen.
Our prawns are harvested every night off a remote, pristine part of the West Australian coastline near Exmouth. April to November is the best time to eat them because they’re in season and truly fresh. Unlike other prawns ours are chilled, never frozen and you can taste the difference.
They’re fresher if they’re Exmouth Fresh.