Tropic Co Prawns

HOW TO THAW PRAWNS IN THE FRIDGE

Tropic Co prawns have been individually quick frozen for convenience. Remove the desired amount of prawns from packaging the day before intended use. Place frozen prawns in an airtight container in the fridge.

HOW TO STORE PRAWNS

If fresh, or once defrosted, place the peeled prawns in an airtight container and store them in the coldest part of the fridge. Once thawed, prawns should not be refrozen as the quality deteriorates.

HOW TO PEEL PRAWNS

Hold the body of the prawn and carefully twist off the head. Peel under and away. Grasp as many legs as you can between your thumb and index finger and pull off.

HOW TO REMOVE THE VEIN

Ensure prawns have fully defrosted. Straighten the prawn and gently grasp the vein located on the back of the prawn. Slowly pull the vein out.

Chargrilled Ginger Tiger Prawns

Ingredients

10 Tropic Co Tiger Prawns

1/2 cup kecap manis (sweet soy sauce)
1/4 cup honey
1/2 cup peanut or grapeseed oil
1.5 tsp sesame oil
1/3 cup ginger (grated)

1/3 cup coriander, chopped
3 limes, cut into wedges

Bamboo skewers

Method

Defrost the prawns a few hours before use and peel, leaving the tail on.

Soak the bamboo skewers for 30 minutes before using. This ensures the skewers won’t burn during the cooking process.

Combine all marinade ingredients and pour over the peeled prawns. Let the prawn meat marinate for 30-45 minutes. This adds extra flavour while also tenderising the meat.

Light up your charcoal grill and wait until the flames have died down and the coals are white hot. In the meantime, thread each prawn onto a skewer through the head to the tail. Do not pierce the skewer through the tail.

Grill the prawns for 4-5 minutes, turning once midway through, until nicely coloured.

Carefully remove prawns from the skewers, then sprinkle with coriander. Serve immediately with lime wedges.

Chargrilled Tiger Prawns with Lemon Butter and Yarra Valley Caviar

Ingredients

6 Tropic Co Tiger Prawns
1 lemon wedge
2 tbsp butter, melted
Yarra Valley Caviar

Method

Defrost the prawns overnight, or on the morning before use.

Peel prawns from behind the head, down to the start of the tail. Then carefully skewer the prawn from the tail end – close to the belly, without piercing through the flesh.

Cook the prawns on a chargrill or grill. Spoon the melted butter over the top, turning until cooked and crispy, for approximately three minutes on each side.

Plate the prawns and squeeze lemon juice generously over the top. Spoon on a desired amount of caviar and serve immediately.

For an extra indulgent taste, peel off the head and fill it with caviar. The texture will be crunchy and sweet, with a burst of fresh flavour from the caviar.

To find out more about Tropic Co Tiger Prawns and their sustainable farming practices, click this link.