1. Cook the rice noodles according to packet instructions. Drain and rinse under cold water. Set aside in a large mixing bowl.
2. To make the dressing, in a small bowl, whisk together the lime juice,fish sauce, soy sauce, brown sugar and a drizzle of oil, until the sugar dissolves.
3. Toss the prawns with oil and a pinch of salt and pepper. Heat a grill pan or barbecue over high heat. Chargrill the prawns for 2–3 minutes on each side until pink and lightly charred. Remove the prawns from the heat and dot with the chilli crisp.
4. To the bowl of noodles, add snow peas, cucumber, mango, red onion, salad leaves, coriander and mint. Pour over the dressing and toss well to combine.
5. Divide the noodle salad onto plates and top with the chargrilled prawns. Serve immediately.

1. Place the yoghurt in a sieve lined with a fine cloth such as muslin. Sit this over a bowl and refrigerate overnight to drain excess liquid. Sprinkle with half of the lemon zest and sea salt.
2. Place red onion in a small bowl with white wine vinegar and a pinch of salt. Refrigerate until ready to use.
3. Prepare the couscous according to packet instructions. Once ready then fluff with a fork, stir through olive oil, lemon zest, most of the parsley (leaving some for garnish), mint, and a pinch of salt and pepper.
4. Pat prawns dry and place in a bowl. Toss with cumin, paprika, coriander, garlic powder, and a good pinch of salt and pepper. Set up a crumb station with flour, egg, and panko in separate bowls. Dip each prawn in flour, then egg, then panko.
5. Heat a good film of oil in a large frying pan over medium-high heat. Fry prawns in batches for 2–3 minutes per side, or until golden and cooked through. Transfer to a paper towel lined plate.
6. Drain pickled onion and toss with salad mix and almonds. Season with a little olive oil, salt and pepper to taste.
7. Spoon couscous onto plates. Top with prawn cutlets, dollops of labneh, and a generous helping of salad. Sprinkle with remaining lemon zest and chopped parsley.

1. Preheat the oven to 200°C (fan). Spread the Shore Mariner Crumbed Prawn Cutlets on a lined baking tray and drizzle with vegetable oil. Bake for 12–15 minutes, flipping half way through until golden and crisp. Drizzle with The Lucky Taco Chipotle Marinade for the last few minutes of cooking.
2. Scoop the avocado flesh into a bowl and mash with the garlic and lime juice, season to taste with salt.
3. Warm the tortillas in a dry pan or wrap in foil and heat in the oven for a few minutes.
4. Arrange the red cabbage on each tortilla, then top with the prawns, avocado, red onion, a drizzle of the The Lucky Taco Salsa Verde, a sprinkle of coriander, a lime wedge for squeezing, and a sprinkle of The Lucky Taco chilli salt.

1. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 5–6 minutes until softened. Stir in the garlic, cumin, paprika, and cinnamon, and cook for 1 minute until fragrant.
2. Pour in the chopped tomatoes, cannellini beans, and stock. Season with salt and pepper, then bring to a simmer. Cook gently for 10–12 minutes.
3. At the same time prepare the couscous according to packet instructions.
4. Add the prawns, baby spinach and lemon zest, simmer for 5–6 minutes until the prawns are pink.
5. Taste and adjust the seasoning with salt and pepper. Scatter over the chopped parsley and serve with warm couscous and a lemon wedge for squeezing.

1. Rinse the rice and cook according to packet instructions.
2. Heat the oil in a large frying pan over medium heat.
3. Add the onion and cook for 3–4 minutes until softened.
4. Stir in the garlic and ginger, cooking for 1 minute until fragrant.
5. Add the curry powder, turmeric, and cumin.
6. Cook for 1–2 minutes, stirring, until the spices are fragrant.
7. Add the kūmara, coconut milk, and stock.
8. Bring to a simmer and cook for 12–15 minutes until the kūmara is tender.
9. Stir in the prawns and cook for 3–4 minutes until they turn pink and are cooked through.
10. Add the spinach and cook for 1–2 minutes until wilted.
11. Stir in the lime juice and season to taste.
12. Serve the curry on rice in shallow bowls with a sprinkle of coriander.

• To make the dressing, in a small bowl, whisk together mayonnaise, tomato sauce, Worcestershire sauce, lemon juice, and sriracha. Season with salt and pepper to taste. Adjust the flavours if needed, adding more lemon juice for tang or hot sauce for heat.
• Divide the lettuce evenly among shallow bowls. Scatter with cucumber, avocado, cherry tomatoes, and red onion.
• Top with prawns and drizzle with the cocktail sauce and serve immediately with lemon wedges on the side.

• Thaw prawns and seaweed salad according to the packet instructions and set them aside for later.
• Cook rice as per packet instructions, cool down and set aside for later.
• To create the dressing In a bowl, whisk together soy sauce, rice vinegar, and sesame oil. Set aside for later.
• To assemble poke bowls, divide cooked rice between four bowls. Spoon thawed seaweed salad in the middle of the rice. Surround with a pile of the thawed prawns, sliced radish, sushi seaweed, diced avocado, and diced mango, and Drizzle the dressing over the bowl. Sprinkle with sesame seeds and pickled ginger if using

•Thaw prawns and pat dry before marinating
•Mix the oil, garlic, lemon juice, salt and pepper in a bowl
•Add prawns and toss to coat evenly. Cover and refrigerate for at least 30 minutes
•Heat a BBQ grill plate to high. Thread prawns onto skewers
•Grill prawn skewers 3 minutes each side or until prawns are cooked through

•Rinse and dry thawed prawns
•Combine prawns, diced mango, rocket and avocado in a bowl
•Combine olive oil, lime juice and garlic in a jar and shake well, pour over salad

•Chop tomato, chill and coriander, combine in a bowl with squeezed lemon
•Heat tacos according to pack
•Pan fry prawns with butter and garlic
•Layer tacos with salsa, prawns and sliced avocado

• Pour the coconut milk into a wide pan, then stir in the green curry paste and bring to a simmer.
• Add the courgettes and simmer gently for 5 minutes.
• Add broccoli florets, mange touts and sliced baby sweet corn and simmer gently for a further 5 minutes.
• Add Shore Mariner Cooked Prawn Cutlets.
• Serve topped with toasted whole cashew nuts. fresh basil, chili and some boiled rice or rice noodles.

• Heat the oil in a large pan or wok. Add the garlic, spring onions, curry powder and ginger. Cook over a low heat for 1-2 minutes, then add the sliced pepper, sugar snap peas and Shore Mariner Raw Prawn Cutlets
• Fry for 1-2 minutes then turn up the heat and stir in the noodles. Heat through, then add the water chestnuts, chili, soy and sherry. Stir fry for a couple of minutes until heated through.
• Squeeze the juice of 1½ limes into the pan just before serving and serve the remaining half lime, cut into wedges, on the side. Scatter sesame seeds if liked.

• Thaw Shore Mariner Raw Prawn Cutlets according to packet instructions and set them aside for later.
• Cook pasta in a large saucepan of boiling, salted water following packet directions.
• Meanwhile, heat oil on a medium heat in a large nonstick pan, and add the onions, garlic, tomatoes and pesto,  stirring occasionally for 5 minutes.
• Lower heat and cook for another 5 minutes.
• Add in thawed prawns and cook through, 3 minutes.
• Once the pasta is cooked until tender, reserve 1/2 a cup of the water and drain the rest.
• Add pasta to the pan and splash a little bit of the pasta water into the mixture and combine with tongs. Cook for 4 minutes.
• Season with salt and pepper. sprinkle parmesan and serve.