FISHDISH: Recipes from The Big Prawn Company

Crayfish & Tomato Pasta

Ingredients

180g Big & Juicy Crayfish Tails

Juice of 1/2 lemon

300g short pasta

150ml half fat crème frâiche

1 bunch chives, chopped

250g tomatoes, roughly chopped

Drain the crayfish and put into a large bowl with the lemon juice and season

with salt and pepper

Cook the pasta in boiling salted water until al dente. Drain and put into the

saucepan

Add the crème frâiche and crayfish and stir over low heat until the crayfish is

warm through

Add the cherry tomatoes and chives to the pasta and stir over low heat for 2

minutes

Serve with crusty bread and a mixed leaf salad

Crab and White Wine Tagliatelle

Ingredients

100g fresh white crab meat

50g brown crab meat 

450g fresh tagliatelle

70 ml white wine

2 sprigs of flat-leaf parsley, chopped

1 small garlic clove, crushed

1 large tomato, deseeded and finely chopped

Salt and pepper

Finely grated parmesan

40g unsalted butter, olive oil

1 ciabatta bread rolls

Tear the ciabatta into bite-sized pieces and sprinkle with 2 teaspoons of olive oil

Bake for 30 minutes at 150˚C until golden brown. Remove from oven and cool

Warm a large frying pan over a medium heat and add the butter, tablespoon of

olive oil and garlic. Lightly fry the garlic, then add the crab meat and tomato

In a large pan of salted boiling water, add the pasta and boil for 3 minutes

Drain, but keep some of the cooking water. Add the parsley and white wine into

the crab. Simmer for 5 minutes.

Add the pasta, salt and pepper, and 4 tablespoons of pasta water

When completely coated, add the breadcrumbs and a tablespoon of parmesan

and mix in. Serve with freshly grated parmesan

Barbecued Prawn Kebab

Ingredients

180g Big & Juicy King Prawns

3 tbsp of oil

1 large red pepper

1 large yellow pepper

1 courgette

Juice of 1 lemon

4 pittas

Rocket to serve

Chop the peppers and courgette into large chunks

Mix together the lemon, oil and season to taste, keeping a tablespoon aside

Marinade the prawns, peppers, and courgette in the lemon oil and refrigerate

for 15 minutes

Skewer the prawns and vegetables alternatively and barbecue for 3-4 minutes

turning regularly until the vegetables are soft and the prawns are hot

Toast the pittas on the barbecue, dress the rocket with the reserved dressing

and serve

Spicy Soy Grilled Squid Recipe

Ingredients

190g squid, sliced in rings

4 tsp soy sauce

3 tsp chili sauce

2 garlic cloves, crushed

1 tsp sesame oil

3 tsp lime juice

1/4 tsp pepper

6 tsp olive oil

Coriander, to garnish

Spring onion to garnish

Mix together the soy sauce, chili sauce, garlic, sesame oil, lime juice, pepper,

and olive oil

Cover the squid in half of the sauce and marinate for 20 minutes

Heat a charcoal grill and place the marinated squid on grill for 2 minutes on

each side

Pour the marinade from the squid onto the grill when cooking

Garnish with coriander and spring onion. Serve with the reserved sauce

Italian Steamed Clams

Ingredients

2 tbsp oil

2 garlic cloves, chopped

35g white onion, chopped

1kg clams

350ml white wine

350ml chicken stock

100ml cream

Lemon juice

Fresh basil

In a large saucepan, heat the oil and saute the garlic and onion until golden

Add the wine and chicken stock and bring to the boil

Add the clams and reduce to a simmer. Simmer for about 10 minutes until all

the clams are opened

Remove from the heat and add the lemon juice, butter, and cream

Serve with fresh basil and warm bread

Parmesan Crusted Crayfish

Ingredients

200g plain flour

3g garlic powder

1g white pepper

1g salt

5g lemon zest

1g turmeric

200g panko breadcrumbs

50g parmesan cheese, grated

2g dried parsley

1 egg

15ml egg

120g Big & Juicy Crayfish Tails

Mix together the flour, garlic powder, pepper, salt, lemon zest, and turmeric in a

large bowl

Mix together the breadcrumbs, cheese, and dried parsley in another bowl

Whisk together the egg and milk in another bowl

Heat a saucepan of oil to 180˚C

Add the crayfish tails into the flour mixture and completely coat

Dip the crayfish in the egg wash

Coat the crayfish into the breadcrumb mixture and ensure they’re completely

coated

Deep fry in the oil until golden brown (1-2 minutes)

Remove from dryer and drain on kitchen paper

Serve with dips of your choice

Mixed Seafood Cocktail

Ingredients

150g cold water prawns

100g hot smoked salmon

100g cucumber

1 tbsp cider vinegar

1/2 tsp white sugar

1 tbsp dill, chopped

1 small avocado

1/2 lime, juiced

50g watercress

300g Marie rose sauce

Chop the cucumber into small cubes and place with the sugar, vinegar, dill, and

black pepper

Halve, stone, and chop the avocado into small cubes. Gently mix with the lime

juice, salt, and pepper

Mix together the prawns and hot smoked salmon

In a serving dish, start with a spoonful of Marie rose sauce, then chop the

watercress and add. Drain the cucumber and spoon it over the watercress. Add

the avocado on top of the cucumber

Add the prawns and salmon, then spoon the remaining sauce over

FISH MOUSSE

Ingredients

100g prawns

100g cod

100g scallops

20g white wine

200g double cream

2 egg whites

White Wine Sauce

30g cold butter

250ml fish stock

300ml double cream

80ml white wine

20ml Noilly prat or Pastis

1g fennel seeds

10g chopped chives

100g crème fraiche 

Caviar to serve

Heat the oven to 150˚C

Put the prawns, scallops, white wine, and cod into a food processor and pulse into

smooth

Add the egg white, salt and pepper and mix

Add the cream and blend until smooth and silky (about 20 seconds)

Pour the mousse into ovenproof ramekins

Put the ramekins in a roasting tin and half fill the tin with hot water

Bake in the centre of the oven for 20 minutes

In a saucepan on medium heat, add the fennel seeds and toast for 2 minutes

Add the white wine to the pan, bring to the boil and add the fish stock

Reduce the sauce until it resembles a glaze

Add the cream and Noilly Prat and return to the boil and simmer

When ready, take the fish mousse out of the oven and add the residue to the

sauce

Add the chives and creme fraiche to the sauce and bring to a simmer. Whisk in the

butter in small cold cubes

Season to taste with salt and pepper

Turn out the mousse and serve with the sauce and a garnish of caviar