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Prawns and shellfish recipes

Easter recipes

Peri-peri oven-roasted seafood skillet

1 hour

Braai recipes

Mussels in fennel-and-coconut broth

25 minutes

Eid recipes

Tempura prawns

15 minutes

Eid recipes

Prawn chaat

15 minutes

Prawns and

Creamy prawn halfmoons

15 minutes

Eid recipes

Seafood risotto with saffron

45 minutes

Prawns and

Herman’s prawn cocktail

10 minutes

Braai recipes

Chilli crunch prawns with crispy kale and pickled vegetables

10 minutes

Easter recipes

Salt-and-pepper prawns

30 minutes

Boards and

Seafood feast

Prawns and

Boma oysters

5 minutes

Asian recipes

Prawns with tom yum salad

20 minutes

Prawns with tom yum salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

500 g Woolworths extra-large black tiger prawns
75 g Woolworths tom yum paste
1⁄4 cup rice vinegar
2 T black tamarind paste
1 cucumber, peeled and cut into pieces
1 green chilli, thinly sliced

Method

1. Cook the prawns on a flat-top grill, or stir- fry them.

2. Mix the tom yum paste, vinegar and tamarind, then toss with cucumber and chilli.

3. Serve with the prawns.

Find more prawn recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly and Kate Wilson
Food assistants: Emma Nkunzana and Josh Van Zyl

Mince curry-stuffed jacket potatoes

Steak sandwich with truffle-horseradish spread

Wonton soup

Peri-peri oven-roasted seafood skillet

Mussels in fennel-and-coconut broth

Tempura prawns

Prawn chaat

Creamy prawn halfmoons

Seafood risotto with saffron

Herman’s prawn cocktail

Chilli crunch prawns with crispy kale and pickled vegetables

Salt-and-pepper prawns

Seafood feast

Boma oysters

Prawns with tom yum salad

Prawns with tom yum salad

Ingredients

Method