Best 2 Golden Summer Prawns Recipes

Indulge in a culinary journey with our tantalizing Golden Summer Prawns recipe, a dish that captures the essence of summer's bounty. These succulent prawns are coated in a golden batter and pan-fried to perfection, resulting in a crispy exterior and a tender, juicy interior. Accompanied by a medley of vibrant summer vegetables, this dish is a symphony of flavors that will delight your taste buds.

For a lighter and healthier option, try our Grilled Lemon Herb Prawns, where succulent prawns are marinated in a zesty blend of lemon, herbs, and olive oil, then grilled to perfection. The result is a flavorful and aromatic dish that is sure to impress.

If you're looking for a quick and easy appetizer, our Prawn Cocktail Shots are the perfect choice. These elegant shots are filled with a refreshing blend of prawns, cocktail sauce, and avocado, making them a delightful and sophisticated treat for any occasion.

And for a unique and flavorful twist, our Coconut Prawns with Mango Salsa will tantalize your taste buds. Tender prawns are coated in a crispy coconut batter and fried until golden brown, then served with a refreshing mango salsa. The sweet and tangy flavors of the salsa perfectly complement the crispy prawns, creating a truly unforgettable dish.

Here are our top 2 tried and tested recipes!

HAWAIIAN GARLIC BUTTER PRAWNS WITH GRILLED PINEAPPLE AND PICKLED SERRANOS

Hawaiian Garlic Butter Prawns with Grilled Pineapple and Pickled Serranos image

Provided by Amy Pottinger

Time 1h40m

Yield 10 servings

Number Of Ingredients 15

Ingredients

One 14-ounce can coconut milk
4 cups chicken stock
4 cups rice
Kosher salt and freshly ground black pepper
3 pineapples
16 ounces rice wine vinegar
1/4 cup sugar
6 serrano peppers
1 clove garlic, minced
2 cups (4 sticks) unsalted butter
5 or 6 lemons
1 cup chopped fresh cilantro
1 cup chopped fresh parsley
2 pounds prawns, peeled and deveined
2 bunches arugula

Steps:

Bring the chicken broth and coconut milk to a boil in a medium saucepan. Add the rice, then cover, reduce the heat and cook for 20 to 30 minutes. Add salt and pepper to taste. Set aside.
Slice the pineapples 1/2- to 3/4-inch thick and grill for 5 to 7 minutes per side. Let cool, then cut away and discard the rind and core. Cut into large pieces and set aside.
Combine the vinegar, sugar and 1/4 cup salt in a bowl. Thinly slice the serranos and add to the pickling liquid. Let sit at room temperature for 20 to 40 minutes. Drain.
Add the garlic and butter to a large skillet over medium heat; cook until the butter is melted and the garlic has browned. Stir in the juice of 3 of the lemons and the cilantro and parsley. Add the prawns and cook just halfway through. Remove the prawns from the garlic butter, thread onto skewers and grill until fully cooked. Meanwhile, continue to cook the garlic butter sauce for another few minutes and then strain.
Toss the arugula with the juice of the remaining 2 lemons and some salt.
To serve: Plate a small portion of arugula, add 1/4 cup or less of coconut rice, and top with 3 prawns. Spoon over 2 tablespoons of the garlic butter sauce, then add a few pieces of grilled pineapple and pickled serrano.

WARM LANGOSTINOS (PRAWNS)

Warm Langostinos (Prawns) image

Provided by Food Network

Categories appetizer

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

2 cups dry white wine
2 tablespoons white wine vinegar
2 carrots, chopped
2 onions, chopped
2 ribs celery, chopped
6 sprigs parsley
10 peppercorns, crushed
Salt and freshly ground black pepper
1/3 cup hazelnut oil
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh chives
Salt and freshly ground black pepper
18-24 langostinos (prawns), deveined
Lemon wedges, for garnish

Steps:

Prepare the court bouillon by combining all the ingredients in a large pot, along with 1 quart of water. Bring to a boil, reduce the heat and simmer 30 minutes. Strain the liquid, return to pot and bring back to a simmer. Meanwhile, combine the hazelnut oil, parsley, thyme, chives, salt, and pepper, and set aside.
Add the langostinos to the court bouillon, and poach until just cooked, 3 to 4 minutes. Pull the langostinos out and cut the tails in half, lengthwise. Arrange the warm langostinos on a platter and drizzle with the hazelnut-herb oil. Serve warm with the lemon wedges.

Tips for Cooking Perfect Summer Prawns:

Choose fresh, large prawns. Look for prawns that are firm and have a slightly translucent appearance. Avoid prawns that are discolored or have a slimy texture.
Clean the prawns properly. Remove the heads, shells, and devein the prawns. Make sure to rinse the prawns thoroughly under cold water before cooking.
Cook the prawns quickly over high heat. This will help to preserve their natural flavor and texture. Avoid overcooking the prawns, as this will make them tough and rubbery.
Use a variety of cooking methods. Prawns can be grilled, roasted, fried, or sautéed. Experiment with different methods to find your favorite way to cook them.
Season the prawns simply. A little salt, pepper, and lemon juice are all you need to bring out the natural flavor of the prawns. Avoid using heavy sauces or marinades, as these can overpower the delicate flavor of the prawns.
Serve the prawns immediately. Prawns are best served hot off the grill or out of the pan. Enjoy them as an appetizer, main course, or side dish.

Conclusion:

Summer prawns are a delicious and versatile seafood that can be enjoyed in a variety of ways. Whether you grill them, roast them, fry them, or sauté them, prawns are sure to be a hit at your next party or gathering. So next time you're looking for a quick and easy meal, reach for some summer prawns. You won't be disappointed!