News + Recipes — prawns RSS

This is less a recipe and more a philosophy – the idea that a beautiful piece of seafood, dressed simply and thoughtfully, is one of the most generous and impressive things you can put on a table. At the store and at home, this is how we love to entertain. A platter of dressed seafood in the middle of the table, some crusty bread, a cold glass of wine and good company – that's the dream. These are our favourite combinations, but treat them as a guide. Use whatever is freshest and most beautiful on the day. The seafood is always the star – you're just helping it along. Dressed-up Seafood Serves as many as you like You'll need Pickled...

Saganaki is a Greek cooking method that refers to dishes cooked in a small frying pan – most commonly you see it with cheese, but prawns saganaki is equally iconic and, we would argue, even more delicious. Plump prawns, a rich tomato and ouzo sauce, finished with feta – it's bold and warming and deeply satisfying. Serve it straight from the pan with plenty of crusty bread to mop up the sauce. This is a dish that tastes like the Greek islands and takes less than 20 minutes to make. We love it. Prawn Saganaki Serves 4 You'll need 600 g raw king prawns, peeled and deveined 3 tablespoons extra-virgin olive oil 1 onion, finely diced 3 garlic cloves, finely...

Every great fish and chip shop has a master recipe, and this is ours. The technique of coating seafood in seasoned flour and frying it in hot oil is one of the oldest and most satisfying in the world. Done well, it produces a thin, crispy crust that shatters when you bite into it, revealing perfectly cooked seafood inside. The key variables are the temperature of the oil and not overcrowding the pan. This technique works with fish fillets, calamari rings, prawns, scallops – essentially any seafood. Master it and you have a skill for life. Master Recipe for Floured Fried Seafood Serves 4 You'll need 600–800 g seafood of your choice (fish fillets, calamari rings, prawns, scallops) 1 cup...

This is the roll that started it all, really. When we opened The Fishmonger's Son in 2018, we wanted to offer something that captured the joy of eating fresh, beautiful seafood in a casual, no-fuss way. A prawn and cray roll does exactly that. Sweet cooked prawns and crayfish, tossed in a light mayo dressing and piled into a soft roll – it's simple, generous and the kind of thing you want to eat standing up in the sun. We serve these in store, and they are always one of the most popular items on our menu. This is the version you can make at home – honestly, it's even better when you're surrounded by your own family. Prawn &...

Prawns are one of the most loved things we sell at The Fishmonger's Son, and knowing how to peel them properly means you'll get the most out of every single one. Whether you're prepping them for a prawn cocktail, a pasta, a curry, or just a platter of beauties with good dipping sauce — this technique gives you a clean prawn cutlet with the vein removed, ready for whatever you have in mind. It takes a little practice to get it smooth and fast, but once you've got the motion, peeling a kilo of prawns is a satisfying and almost meditative task. We stock a range of prawns depending on the season — Raw King Prawns, Skull Island Tiger Prawns,...