- Rinse the rice and cook according to packet instructions.
- Heat the oil in a large frying pan over medium heat.
- Add the onion and cook for 3–4 minutes until softened.
- Stir in the garlic and ginger, cooking for 1 minute until fragrant.
- Add the curry powder, turmeric, and cumin.
- Cook for 1–2 minutes, stirring, until the spices are fragrant.
- Add the kūmara, coconut milk, and stock.
- Bring to a simmer and cook for 12–15 minutes until the kūmara is tender.
- Stir in the prawns and cook for 3–4 minutes until they turn pink and are cooked through.
- Add the spinach and cook for 1–2 minutes until wilted.
- Stir in the lime juice and season to taste.
- 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.
•Thaw prawns and pat dry before marinating
•Combine oil, soy sauce, lemon rind, juice, garlic, chili, and coriander in a bowl. Add thawed prawns and refrigerate for 1-2 hours.
•Preheat BBQ plate to high. Thread prawns onto skewers and reserve the mixture
•Grill prawn skewers for 2-3 minutes on each side while brushing the reserved mixture on the prawns
•Serve with charred lemon wedges and coriander leaves
•Put flour, baking powder, milk, and eggs into a medium bowl and whisk until smooth. Add thawed chopped prawns, sweet corn, coriander, and cumin to the bowl. Season with salt and pepper and stir batter until well combined.
•Heat oil in a non-stick fry pan over medium heat. Once hot, fry large spoonfuls of batter at a time, about 2-3 minutes on each side, or until golden and cooked through.
•Serve with lime wedges and sweet chilli.
•Thaw Shore Mariner Raw Prawn Cutlets according to packet instructions and set them aside for later.
•Cook noodles according to packet instructions. Set aside for later.
•Heat oil in a frying pan or wok over high heat, add shallots, chillies, garlic, and ginger, and stir-fry for 1 minute. Add prawns and fry for 4 minutes or until cooked.
•Add noodles, peanuts, sugar, lime, fish, and soy sauces and stir-fry for 4 minutes or until cooked. Stir in bean sprouts, and cook for 1-2 minutes or until heated through.
•Serve with lemon wedges, chopped peanuts, and coriander on top.
•Thaw Shore Mariner Cooked Peeled Shrimp.
•To create shrimp salsa mix, put thawed shrimp (chopped or whole), diced red and green pepper, chillie, red onion, coriander,
mint, crushed garlic and lime juice into a bowl and mix. Cover and refrigerate until the flavours combine for at least 1 hour.
•Spoon shrimp salsa onto the center of the tostadas shells, and serve with avocado wedges.
•To make pickled cucumber in a small bowl combine water, vinegar, sugar, and sliced cucumber. Seal and leave in the refrigerator for at least 1 hour.
•Cook bao buns per the packet instructions, set them aside covered with a damp cloth.
•Take out your appropriate portion of Popcorn Shrimp. Preheat a pan with approximately 3 cm of oil on medium heat. Cook from frozen for 4-5 minutes. Drain off the excess oil.
•Assemble the bao buns with popcorn shrimp, lettuce, pickled cucumber, creamy sriracha mayo, sesame seeds and lemon wedges to serve.
• Thaw prawns and set them aside for later.
• Create dipping sauce by mixing all the sauce ingredients. Prepare all the fillings. Set everything aside for later.
• To assemble the fresh rice paper rolls, fill a shallow dish with water and lay a tea towel next to the dish.
• Place one rice paper sheet in the water and let it sit for about 20 seconds. Carefully take the sheet out and lay it flat on the tea towel.
• Place filling on the sheet and fold the lower edge over the filling rolling upward. Fold over the short sides like a burrito. Repeat with the remaining ingredients.
• Keep the rolls whole or cut in half. Serve with peanut dipping sauce.
