Best 5 Crispy Prawns With Lemon Myrtle Recipes

CRISPY BAKED SHRIMP IN LEMON BUTTER SAUCE (PRAWNS)

Steps:

• Preheat oven to 220°C/430°F (all oven types).
• Pour wine and half the butter into 9 x 13" / 22 x 33cm baking pan (see Note 3 if using glass). Place in oven for 10 minutes to reduce.
• Toss prawns with remaining butter, garlic, lemon juice, salt and pepper. Butter may harden - that's ok.
• Mix Crunchy Topping ingredients.
• Remove pan from oven. Add prawns - spread out in single layer, but snug.
• Top with Crunchy Topping. Bake 12 minutes.
• Flick to broiler/grill on high, broil for 1 - 2 minutes (max) to brown top a bit more.
• Sprinkle with parsley. Serve immediately with lemon wedges and crusty bread to mop up the incredible sauce!

CRISPY PRAWNS WITH LEMON MYRTLE

Steps:

• Heat 1 inch of oil in a frying pan.
• Mix rice flour, lemon myrtle, paprika, chili and salt to taste. Toss prawns into mixture. Remove excess flour.
• Fry shrimp over heat heat 1 minute per side.
• Drain on paper towel.
• Sprinkle with red pepper flakes, salt and a slice of lime.

AUSTRALIAN BBQ PRAWNS WITH LEMON MYRTLE AIOLI

Steps:

• Thread prawns onto skewers, brush with olive oil and season with salt & pepper.
• BBQ or grill over a medium heat until opaque.
• Whisk egg yolk, mustard, garlic and a pinch of salt in a mixing bowl. Gradually add olive oil, whisking constantly, until the aioli is thick. Stir through lemon myrtle.
• Serve prawns with lemon myrtle aioli for dipping.

SALT & PEPPER PRAWNS WITH LEMON-GRASS MAYONNAISE

Steps:

• To make the mayonnaise, combine the water, lemon grass and lime rind in a saucepan over high heat. Bring to the boil. Cook for 5 minutes or until liquid has reduced to 1 tablespoonful. Set aside for 15 minutes to cool.
• Strain the lemon-grass mixture through a fine sieve into a small bowl. Add the mayonnaise and basil and stir to combine.
• Thread the prawns, tail-end first, onto the bamboo skewers.
• Preheat a barbecue grill on high. Combine the Sichuan pepper, black pepper and salt in a bowl. Sprinkle the pepper mixture over the prawns and cook on grill for 1-2 minutes each side or until prawns change colour. Transfer to a serving platter. Serve with lemon-grass mayonnaise and lime wedges.

HONEY-WALNUT PRAWNS

Steps:

• Boil walnuts in 5 cups water for 10 minutes; drain.
• Place walnuts and 1/2 cup sugar into 2 pints of boiling water. Boil for another 10 minutes.
• Remove walnuts from water and coat with honey.
• Heat 2 cups oil until almost smoking, then fry walnuts until they are shiny and brown, about 5-8 minutes.
• Remove and place on cookie sheet to cool.
• Mix cornstarch and egg whites together to form a thick, sticky mixture. Mix shrimp into this mixture and set aside.
• Mix mayonnaise, lemon juice and condensed milk in a medium bowl until smooth.
• Heat 1/2 cup oil and deep fry shrimp until golden. (Put only a few in at a time or they will stick together).
• Drain shrimp and then fold into mayonnaise sauce.
• Serve over the cabbage the sauce is great with it.