Impress Your Mates With These Summer Prawn Recipes, Hand Picked By Urban List

At this time of year, who wants to spend a long shift in the kitchen sweating it out? We’re all about light, zesty, easy-to-whip-up eats that mean less time under the range hood and more time in the sun with your mates and a chilled glass of wine dripping with condensation. 

To keep a recipe simple yet effective, every good chef knows that you need to build from a base of high-quality, primo produce that's insanely versatile, which is why choosing Tassal’s Aussie Tiger Prawns this summer will take your cooking to delicious new heights. Their prawns are sustainably sourced and farmed off Queensland’s shores and are a must to make your dishes pop this summer. 

So, now the craving for a zesty prawn morsel is successfully locked in, keep reading as we gather the best summer prawn recipes from Urban List’s team (basically Master Chefs). They’re perfect for a big, impressive dinner with pals or a quick can’t-be-bothered Monday night bite. 

So, what’s on the menu?

• Miso And Chilli Butter Tassal Aussie Tiger Prawns
• Tassal Aussie Tiger Prawn Banh Mi
• Crispy Aussie Tiger Prawn Rice Paper Rolls
• Grilled Aussie Tiger Prawn And Mango Salsa Poke Bowls 

Miso And Chilli Butter Tassal Aussie Tiger Prawns

Jess Best, Commercial Video Manager 

Prep Time: 1-2 hours

Our resident content expert’s favourite dish looks just as good as it tastes. For extra heat, Jess recommends adding a teaspoon or two more of your chosen spice to pack an extra punch. 

Prep Time: 1-2 hours
Ingredients

1 kg Tassal Cooked Aussie Tiger Prawns
1 tbsp Miso Paste 
1 tbsp Sambal Olek or Minced Chilli 
1 tbsp Olive Oil Lemon Wedges, to serve 
150g Unsalted Butter
1 tbsp Miso Paste 
1 tbsp Sambal Olek or Minced Chilli 

Method

1. Whisk together the miso paste, chilli and olive oil. 
2. Place the prawns in the marinade and toss well. Marinate in the fridge for one hour. 
3. Remove the prawns from the fridge and put onto skewers. 
4. Place the butter, miso paste and chilli in a small saucepan and gently heat over a low heat until the butter has melted. Stir well to combine. 
5. Cook the prawns for up to 4 minutes on each side. Remove the prawns from the barbecue to a serving platter and brush with the miso and chilli butter. 
6. Serve with lashings of extra butter and lemon wedges.

Tassal Aussie Tiger Prawn Banh Mi

Bella Jeffrey, Junior Commercial Content Producer

Prep Time: 30-40 minutes 

These have fast become Bella’s quintessential summer eats with their easy-to-follow—and assemble—recipe. They recommend a trip to the produce markets for fresh herbs to garnish. 

Ingredients

1/2 cup rice vinegar
40 g white sugar
1 carrot, cut into julienne
1 baguette cut in 4
475g Tassal Cooked Aussie Tiger Prawns, peeled and halved 
1 lebanese cucumber, sliced
Coriander sprigs, garlic chives and mint leaves, to serve
Sliced birds-eye chilli & crushed peanuts, to serve

Lime-Chilli Mayo

200 g whole egg mayonnaise
Juice of 1 lime
1 tbsp fish sauce
1 garlic clove, finely chopped
1 red chilli, finely chopped

Method

1. Make the pickled carrot by stirring vinegar, sugar and 75ml warm water in a saucepan over medium heat, stir until sugar dissolves then add carrot and remove from heat to cool. Cover and refrigerate to pickle for at least 2 hours.
2. For the lime-chilli mayo, place ingredients in a bowl and stir to combine and season to taste.
3. To serve, spread baguettes with mayo and top with prawns, cucumber, drained pickled carrot, herbs, chilli and crushed peanuts.

Crispy Tassal Aussie Tiger Prawn Rice Paper Rolls

Felicity Johnson, Client Services Director

Prep Time: 30 minutes

These bad boys are ideal for quick afternoon bites with your crew. When Felicity is strapped for time, she recommends chucking them in the air fryer for the same (if not better) crunch in less time.

Ingredients 

475g Tassal Cooked Aussie Tiger Prawns, chopped 
1 garlic clove, crushed
1 tbsp chives, chopped
1 tbsp spring onions, chopped
1 tbsp fresh ginger
Salt & Pepper to taste
1 tbsp sesame oil
1 tbsp soy sauce
5 sheets rice paper
Sesame seeds

Method

1. Preheat your oven to 220 °C and line a baking tray with baking paper.
2. Combine the prawns, garlic, chives, spring onions, salt & pepper, sesame oil and soy sauce in a bowl and set aside.
3. Prepare rice paper sheets by dunking individually into the water for a second each side and then transfer on top of some wet paper towels and cut in half.
4. Add a spoonful of mixture to each side of the rice paper sheet. Fold sides and then roll them into rice paper roll shape before transferring onto your lined baking tray
5. Repeat steps for remaining rice paper sheets and then sprinkle some sesame seeds on top.
6. Pop into the oven for 12 minutes and serve hot.

Mango And Grilled Tassal Aussie Tiger Prawn Poke Bowls

Maisie Grey, Junior Commercial Content Producer

Prep Time: 30-40 minutes

This recipe combines our two favourite Aussie summer staples: mango and Tassal Aussie Tiger Prawns. Maisie recommends adding fresh lime wedges for maximum zest.  

Ingredients

200g Tassal Cooked Aussie Tiger Prawns
1 lime, juiced
2 tbsp tamari
1/2 tsp ginger paste
1/2 tsp garlic paste
150g edamame beans
250g cooked brown rice
Handful of fresh spinach leaves
2 spring onions
6 radishes
200g fresh mango
1 avocado
2 tbsp sriracha mayonnaise
1-2 tbsp black toasted sesame seeds

Method:

1. Add the ginger paste, garlic paste, lime juice and tamari to a bowl and mix well, reserve some marinade in a separate bowl and then add the prawns to the majority and leave to marinade for 5 minutes.
2. Grill marinated prawns for up to 4 minutes each side and set aside. 
3. ​Roughly shred the spinach with your hands, chop the spring onions and finely slice the radishes. Chop the mango into chunks and slice the avocado.
4. Divide the rice, shredded spinach, radishes, spring onions, edamame beans, mango and avocado between bowls. 
5. Share the prawns out between the bowls, then drizzle the remaining marinade.
6. ​Top with black sesame seeds and sriracha mayo. 

How do you prawn? With summer upon us, can we collectively agree that we ban recipes that take, like, longer than 30 minutes to prepare?

Explore a world of flavour plus more delicious, summer bites to eat your way through with Tassal.

Editor’s note: This article is sponsored by Tassal and proudly endorsed by Urban List. Thank you for supporting the sponsors who make Urban List possible. Click here for more information on our editorial policy.

Images: Urban List.