Tag Archives: prawns

Dry Red Prawn, Sweet Potato and Green Bean Curry


Dry Red Prawn, Sweet Potato and Green Bean Curry IMG_4921

(Serves 4 people) 

When I think of curries in general I usually think of rich heavy meals laden with meat and creamy sauces that taste bloody amazing but probably aren’t so great for our waistlines! But as I recently discovered, this doesn’t necessarily have to be the case, as this little beauty of a recipe that we whipped up the other weekend was a serious game changer! Not only is this recipe, light, fresh, and full of nutritious goodness but it just tastes so. damn. good!! I will eat my hat if it doesn’t win over in the hardest of critics! And the best part? It is super quick and easy to prepare..just keep reading and you’ll see what i mean!

What you need…

  • 1 tbsp red curry paste (adjust to taste)
  • 1 red chilli, finely diced
  • peanut oil
  • 2 cloves garlic, crushed
  • 1 large red onion, diced
  • 1 tbsp fish sauce
  • 1 tsp palm sugar
  • 4 kaffir lime leaves, very

    finely diced

  • 400ml tin coconut milk or cream (adjust quantities to your liking)
  • 500g green prawns, peeled
  • 500g sweet potato, peeled, cubed
  • 400g green beans, washed
  • fresh corriander and lime wedges to serve
  • steamed quinoa or jasmine rice to serve

What to do…

Pre heat the oven to 180 degrees. Lay the sweet potato out on a lined baking tray and drizzle with oil. Place in the oven and allow to roast until the sweet potato is soft and slightly browned around the edges. Once cooked, remove from the oven and set aside for later.

Add a good dollop of peanut oil to a large heavy based frypan or wok and saute the onion until soft and translucent. Next add add the garlic and chilli and saute for another minute. Then add the curry paste, cooking until the flavours are well infused.

Next add the fish sauce, kaffir lime leaves and palm sugar, mixing well to combine. Add the coconut milk and allow to simmer for 5-10mins to allow to reduce slightly. Throw in your prawns and stir through, allowing to cook for 2-3 mins before adding the green beans for the final 2 minutes of cooking. Once the prawns and beans are cooked to your liking, remove from the heat and stir through the sweet potato.

Serve with some steamed rice or quinoa and sprinkle with fresh coriander.

Deeeelish!! 🙂




Christmas Highlights Part 2: Prawn, Mango & Avocado Salad with Raspberry Sauce


Nothing conjures fond memories of big family Christmas banquets gone past like the traditional Aussie inspired Prawn, Mango and Avocado Salad! Thanks to the 40 PLUS degree heat us Queenslanders seem to be blessed with at Christmas each year, the thought of the old traditional roast meat and veggies with all the trimmings really doesn’t seem to fit! Hence why this delicious, nutritious and light summer salad makes an appearance on our Christmas table year after year!

Just to spice things up a bit and add a bit of Christmas colour to this Aussie icon dish my creative minded sister suggested a raspberry reduction sauce to replace the traditional creamy based one…creating a culinary masterpiece both aesthetically and taste wise! Recipe as follows…

What you need… (Salad will serve 6-8 people)

– 2x QLD Bowen Mangoes, sliced

– 1 extra large Avocado, sliced

– 200g mixed leavesphoto

– 200g baby rocket or spinach

– 1/2 cup lightly toasted macadamias

– 2kg cooked Mooloolaba Prawns

For the Raspberry Reduction sauce:

– 1 cup frozen raspberries

– 1/4 cup water

– 1 tsp caster sugar

– balsamic vinegar

What to do…

For the sauce, place the raspberries, sugar and water into a small saucepan and place over medium heat. Allow to simmer for 5-10mins, adding a touch more water if necessary. Remove from the heat and allow to cool before straining into a small jug. Add a dash to balsamic vinegar and taste. Add more vinegar if necessary. Place in the refrigerator until ready to serve.

Peel the prawns and place in an ice slurry until ready to serve.

Meanwhile, grab a big serving platter and toss the lettuce and rocket leaves across the base. Slice up the mango and avocado into long strips and arrange over the platter. Drain the prawns and add to the salad. Scatter over the toasted macadamias and then pour over the raspberry sauce and you have one seriously delicious fresh summer salad ready for any occasion in less than 30 mins! Yummm!



Day 7: Asian inspired tapas


Tonight is the LAST night of my “meat free” week challenge and I have to say this week has been no where near as hard as I thought! I have actually really enjoyed trialling new recipe ideas with different types of seafood and Mark and I have managed to come up with some crackers if I may say so myself.. with tonight being no exception! After another trip to the Noosa Seafood Market we came home with a mixed bag of a fresh salmon fillet, some big juicy tiger prawns and a handful of scallops…then it was just a matter of deciding what to do with it!

As a true lover of Asian cooking and having a slight obsession with the concept of “share plates” and “tapas” I thought..why not combine the two! And this is what I came up with..

Salmon and avocado Tartare and Prawn and Scallop Lettuce Cups. Originally I thought of making scallop and prawn dumplings but I had some trouble locating wanton wrappers so figured lettuce cups were the next best thing! Both of these dishes were super fresh and tastey and really simple to prepare so the perfect combination for a lazy Sunday night feast!

For the Salmon Tartare..salmon tartare

What you need –

1 large salmon fillet (skinned and deboned)

1 tsp minced ginger

1 lime

3 tsp sesame oil

2 tsp sesame seeds

large handful coriander

1 tsp fish sauce

1 tsp capers

1 eschallot

1/2 avocado

What to do…

Chop up your salmon into small cubes (approx 1cm pieces) and do the same with half an avocado and add them both to a mixing bowl. Grate about 1 tsp of rind from the lime then grab a small mix master/ hand blender and add in your sesame oil, coriander, fish sauce, lime rind, eshallot, capers, ginger and the juice of half of the lime. Whiz up these ingredients until smooth and then add in your sesame seeds. Pour this dressing over your salmon and avocado and mix until combined. Transfer your mixture into a serving bowl and place in the fridge until ready to serve.

Next for your Prawn and Scallop Lettuce Cups:lettuce cups

What you need..

150g scallops

4 large green tiger prawns

3 cloves garlic (crushed)

1 large red chilli

4 med size button mushrooms (chopped)

handful of bean sprouts

1 tsp minced ginger

1 tsp sesame oil

1/2 zucchini (diced)

1/2 red onion (diced)

2 tbs chopped water chestnuts

handful of chopped coriander

1 tsp light soy sauce (or Tamari for a GF version!)

olive oil

What to do..

Heat some olive oil in a fry pan and add your onions, cooking til translucent then add in the garlic, ginger and fresh chilli. Once nice and fragrant add in the chopped mushies and zuchhini. Chop up your scallops and prawns into large chunks and add to the mixture cooking for 4-5mins (or until prawns are cooked through). Add your fish sauce, soy sauce, sesame oil, coriander, chopped water chestnuts, bean sprouts and the sesame seeds and stir through over medium heat for 1-2 mins. Peel off some fresh lettuce leaves and you are just about ready to serve! You could serve up the mixture on ready prepared lettuce cups but I like the concept of placing everything in the middle of the table and letting everyone fend for themselves! It’s much more fun making your own and probably helps everyone to eat slower too! Like most seafood dishes both of these Asian inspired tapas plates are super fresh, healthy and will be sure to curb any seafood craving!

salmon tartare 3   lettuce cups2 day 7

Day 5: Time for some Thai


My love Affair for Pad See Yew reignited….pad see yew

Being Friday night I decided it was time to step out of the kitchen and have a night off! So while Mark stayed home, glued to the TV watching football I caught up with some friends and indulged in some Thai food! Probably not the healthiest of choices but figured they at least have plenty of vegetarian and seafood dishes to cater for vegetarians/pescetarians like myself (for another 2 days anyway)!!  Sticking with my “meat free” rule I chose a prawn pad see yew dish and dammmnnn was it tastey! Definitely not the wisest choice with the dish ringing true to the saying of “a moment on the lips..a life time on the hips” but I fell in love with this dish whilst travelling through Thailand a couple of years ago and now every now and then I have no choice but to succumb to my cravings!! But at least I stuck to my no red/white meat rule right?? Trust me, if you like noodle dishes, you wont be disappointed with this one! It’s delicious and usually has a heap more veggies in it than your usual pad thai! Like most Thai curries and stir fries though its pretty high in fat so maybe save this one for special occasions! Perhaps a wiser choice than some of your favourite coconut based curries though which are higher in saturated fats due to the copious amounts of coconut milk and cream they use to make them! If you’ve never had the pleasure of trying pad see yew before and you’re thinking about indulging in one I have one word of warning..this dish is HIGHLY addictive so proceed with caution!