The great prawn cookbook, 144pp.
recipes by Stephanie Souvlis, Jenny Fanshaw, Ellen Argyriou and Di Kirby
R&R Publications Marketing, Brunswick, Victoria, Australia, 2002
Cooking on pages 32–33
We love prawns (shrimps) so it was impossible for me to pass up this cookbook when I saw it at the recent Lifeline Book Fair.
It’s loaded with useful information about kinds of prawns, as well as tips on butterflying, shelling and deveining them. There is also good advice on how to buy and store them.
Recipes cover soups, salads, barbecues, oriental dishes, Mediterranean dishes and classic dishes. Pages 32–33 have two salad recipes. I made the first one.
Prawn, avocado and mango salad
32 cooked medium prawns, peeled, tails in tact
2 medium mangoes, cut into thin strips
1 large avocado, flesh cut into thin strips
2 tablespoons finely grated lime rind
1/2 teaspoon fresh chilli, very finely chopped
1/4 teaspoon cracked black pepper
2 tablespoons freshly squeezed lemon juice
2 tablespoons olive oil
1 bunch dill
Decoratively arrange the prawns, mango slices and avocado on a serving plate.
Combine the lime rind, chilli, pepper, lemon juice and olive oil, mix well and pour over salad. Garnish with sprigs of fresh dill.
How it played out
I bought a kilo of frozen cooked prawns for $25, and thawed just under half of them (16 pieces) to make half a batch for the two of us.
I sliced one smallish avocado and diced one mango. Also used a green chilli (red would be fine too). Made half a batch of dressing too. and followed the method.
An absolutely delicious way to serve prawns. I can imagine making it often. My only regrets were that I didn’t make the full amount of dressing and didn’t add a sprinkling of salt. So if you make it, don’t be stingy with the dressing, and add a bit of salt if that’s your thing.
This cookbook is loaded with great recipes and I will probably use it often. Page 132 has a recipe for prawn tacos. Tempted?
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