Redback’s Search for the Perfect Prawn
Win the ultimate Redback & seafood indulgence!
- Matilda Bay’s beer
and food matching challenge.
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Redback and Prawns, there’s no greater summer pair. The fine, citrussy flavours of Redback make it sing a wonderful song with prawns – we have tried the combination every which way and it just seems, quite simply, a match made in food and beer heaven. We set out to find Reback’s perfect prawn, and throughout January people from all over Australia submitted their favourite prawn recipes. * * *
Here are the winning recipes, so you can have a go at cooking the perfect prawn partner for your Redback. Enjoy!
Naomi Lawson from Kalgoorlie, WA winner and Grand Champion Tarragon Prawns Ingredients: 1 kg king prawns, green 125g butter 1 tablespoon parsley, finely chopped 2 teaspoon, tarragon finely chopped Rind of Lemon Juice of half a lemon Instructions, Butter: Beat butter in bowl, add finely chopped parsley, tarragon, rind of lemon and lemon juice Mix well Prepare prawns: Cut prawns in half, leave in shell and remove heads is desired. Don’t cut the prawns the whole way through. Flatten out like a fan. Spread about 1 teaspoon of butter per prawn, then BBQ or pan fry. Serve with lemon wedges
Zesty lime prawns Ingredients: 500 grams peeled prawns 2 tablespoons Rose’s Lime Marmalade, warmed Zest of 1 lime Juice of 1 lime 1 tablespoon Olive Oil Oil for deep frying Instructions: De-vein prawns and coat with lime marmalade and lime zest Deep fry until crisp and cooked Put onto absorbent paper to drain Put prawns on serving plate and sprinkle with oil and lime juice mix
Margaret Sutherland from Chancellor Park, QLD state winner Prawns with dukkah in vine leaves Ingredients: 20 large green prawns, cleaned and shelled 20 large preserved vine leaves, rinsed under cold water Dukkah mix Olive oil Lemon wedges Instructions: (Wrapping prawns, or any small fish, in vine leaves before cooking, protects the flesh, and gives a subtle lemony flavour) Roll each prawn, sprinkled with one teaspoon of dukkah, in a vine leaf. Brush both sides of the parcels with olive oil. Grill on a medium/hot barbeque for about 3-4 minutes each side. Serve immediately with grilled lemon wedges.
Elizabeth Moore from Granville, NSW state winner Red hot little prawn cakes Ingredients: 500g peeled prawns, heads and tails removed 2 tbs red chilli, finely chopped (add more if you want them fiery; or you could also use red curry paste here) 2 tbs fresh coriander, finely chopped 1 cup mashed potato, cooled 1 spring onion, very finely chopped 1 tbs lime zest, finely chopped 2-3 kaffir lime leaves, finely shredded 1 egg, lightly beaten 2 tbs rice flour peanut oil, for frying Instructions: Mince the prawn meat in a food processor to form a paste. Add all of the other ingredients except the lime leaves, the egg, the rice flour and the oil, and blitz in the food processor for 10 seconds, or until combined. Fold in the lime leaves, the beaten egg and the rice flour. Take a small amount of prawn mixture and roll into a ball, then flatten slightly to form a cake (repeat to use up all mixture). Heat peanut oil in a cast iron griddle or non-stick frying pan. Fry the prawn cakes in batches until golden brown (2-3 mins per side). Drain on absorbent paper before arranging on a platter. To serve, sprinkle prawn cakes with fresh coriander and serve with chilli dipping sauce and cold, cold beer.
Redback beer battered tempura prawns with spicy salt Spicy salt ingredients: 1 Tsp Salt 1 Tsp White Pepper ½ Tsp Chinese 5 Spice 1 Tsp Finely Chopped Ginger 1 Clove Crushed Garlic 4 Spring Onions 2 Hot Chillis Finely Chopped, Seeds Removed Spicy salt instructions: Fry together crushed garlic, ginger, chilli and spring onions in hot pan until beginning to crisp. Cool and toss together with salt, pepper and Chinese 5 spice Beer batter ingredients: 2 Cups Plain Flour 2 Cups Redback Original Wheat Beer 2 Eggs Yolks Beer batter instructions: Beat together flour, Redback Original Wheat Beer and egg yolks Prawns method: Dust 1kg of delicious Australian prawns in seasoned flour Dip prawns into Redback Original Wheat Beer batter, removing excess batter if required Fry prawns quickly in hot oil until just cooked Place all prawns on large serving platter, liberally sprinkle with spicy salt and serve
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Each lucky state winner won a trip to another capital city, including flights, accommodation and sumptuous seafood feast at one of these fantastic restaurants:
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