If you enjoy this you may want to try:

How to:

Cook prawns perfectly

Prawns can be tricky to cook if you're a novice. Here's how to get it right every time.

If frozen make sure they are completely defrosted. The best way to defrost is to keep them wrapped in cling wrap and immersed in cold water.

To shell, twist the head off, next remove the legs and pull off the shell.

To devein take a thin sharp knife and run along the vein, run under cold water to clean.

When stir frying prawns they take very little time to cook through, about 30 seconds and if grilling, around 1 minute.

PRAWN RECIPES TO TRY

Marinated, roasted prawns

Baked avocado and prawns

Deep-fried tempura prawns with sweet chilli sauce

Japanese seafood rice pot

Can't find the product?

If a recipe calls for an ingredient that you've never heard of or simply cannot find, send us an email and we'll gladly help.

Recipe by:	Abigail Donnelly
Serves:	4
Allergens:	Wheat free / Gluten free
Dietary considerations:	Pescatarian / Dairy free
Category:	Easy / Great value
Prep time:	15 minutes
Cooking time:	20 minutes
Ingredients: 8 large prawns, cleaned 2 T olive oil 2 cloves garlic, crushed 4 baby leeks, sliced 1 x 800 g can Italian whole peeled tomatoes, crushed ½ cup white wine 1 cup fish or vegetable stock 500 g mussels, cleaned 2 x 200 g fillets hake, sliced into chunks 2 T sun-dried-tomato pesto, for serving fresh basil leaves, to scatter sea salt and freshly ground black pepper
Cooking instructions: Fry the prawns in 1 T olive oil until pink in colour and cooked through. Set aside. Add the garlic, leek and remaining oil to the same pan and gently fry until soft. Spoon in the tomato and simmer for 5 minutes. Pour in the wine and stock and simmer for a further 5 minutes. Cook the mussels and hake in the simmering broth for 10 minutes, or until cooked. Add the cooked prawns a couple of minutes before the end of the cooking time. Divide the bouillabaisse between four bowls and top with a dollop of sun-driedtomato pesto and a scattering of fresh basil leaves. Season to taste and serve.
Wine: Waterford Chardonnay 2008

Please note: In order to get the full TASTE experience we highly recommend you view this website in one of the latest browsers --> IE8 or IE9 | Firefox 3+ | Safari 3+ | Google Chrome

If you enjoy this you may want to try:

How to:

Cook prawns perfectly

Can't find the product?

Filter results by:

Also see

Stefan Otto shows gastro-ingenuity at the Bbar

conversion table

Fahrenheit - Celsius

Celsius - Fahrenheit