Prawn san choy bow

0:00

whether you're buying them cooked or

0:01

whether you're serving them chilled with

0:02

different sauces prawns are an essential

0:05

part of Summer entertaining and it just

0:07

wouldn't be an Aussie Christmas without

0:09

them on the

0:11

table I'm going to show you exactly how

0:13

to peel them now at Coles we've got

0:15

beautiful black tiger prawns we've got

0:17

King prawns we've got banana prawns but

0:19

they're all the same when it comes to

0:20

peeling them if you're going to cook

0:21

them on the Barbie um in fact I've got

0:24

this incredible little reversible

0:26

Tepanyaki plate that you can actually

0:28

use inside so I'm going to stick mine on

0:30

the heat now it's very very simple all

0:32

you do is you just twist the top off

0:34

then along here you can just go ahead

0:37

and separate the shell from the prawn I

0:39

always leave the tail intact cuz I think

0:41

it gives it that perfect little handle

0:43

make a tiny incision just along one side

0:45

of the back of the prawn and then you

0:47

literally just reveal that vein and then

0:49

you just pinch it and pull it straight

0:51

out and then this is literally ready to

0:54

go straight on the Barbie one other way

0:56

to do it you could of course throw that

0:58

whole prawn onto the barbecue and that

1:00

would be delicious another option is you

1:02

get yourself a sharp knife you put that

1:04

knife right there on the center you can

1:06

see how I'm doing that and then just cut

1:08

all the way through the shell so you're

1:10

just splitting the prawn in half go back

1:13

in the other direction and then when you

1:14

get to the head you're going to have to

1:16

hold it from both sides and you just

1:17

push that knife straight on through

1:19

check for a vein if there's some Dev

1:21

Vining that needs to happen go ahead and

1:23

do it what's the advantage of cooking in

1:25

the Shell well there are natural oils in

1:27

the Shell of the prawn that will give

1:29

lovely flavor all right let me show you

1:30

how we marinade these this is my

1:32

barbecue marinade box I've actually

1:35

already thrown these beautiful prawns in

1:37

a little bit of olive oil some garlic

1:39

and some parsley but you choose the

1:41

spices you choose the flavors and then

1:43

when you're ready to throw them on the

1:45

barber you just lift it up and you let

1:46

any of that excess oil drain off and

1:49

then we take that over to our Tepanyaki

1:52

plate I'm going to just pick these guys

1:54

up and stick them straight over here I'm

1:57

going to take a couple of lemons plant

1:59

those straight onto the grill and that

2:02

will caramelize the lemon ever so

2:04

slightly the only thing that you can

2:05

really do wrong with prawns is overcook

2:07

them so as soon as I start to just get

2:10

that little pink color and they start to

2:12

just curl ever so slightly you got to

2:14

turn them I add just a little seasoning

2:16

and a little squeeze of lemon turn it

2:19

off even though they're not quite

2:20

finished cooking you can literally pick

2:22

up that tiyaki plate bring it all the

2:24

way through to where you're serving

2:26

dinner drop it down and let people go

2:28

for it can serve them with rice you can

2:30

serve them with a s but this is just one

2:32

way to do them I also want to show you

2:34

how you can serve them chilled with a

2:36

variety of sauces I can't think of many

2:38

better ways to start a meal than a

2:40

beautiful platter of prawns on ice this

2:42

is a classic cocktail sauce this is a

2:45

Chipotle cocktail sauce so really spicy

2:48

and this is a gaspacho dipping sauce all

2:50

of them are fabulous and I'm going to

2:51

show you how to make them the classic

2:53

cocktail sauce tomato sauce a little bit

2:55

of hot sauce garlic horseradish and

2:58

lemon juice if you want want it to be

3:00

creamier add some mayonnaise that looks

3:03

pretty perfect to me this is a Chipotle

3:05

cocktail sauce throw all of your tomato

3:08

sauce into a large bowl you can use

3:10

lemon or lime juice I'm using lemon some

3:13

garlic Chipotle and lime zest it really

3:17

is just that simple for the gaspacho I

3:20

have all my ingredients laid out here

3:21

you've got Tomatoes capsicum some dried

3:24

breadcrumbs some chili some shots garlic

3:28

olive oil lemon juice a little lemon

3:30

zest you throw the whole lot into one of

3:33

these

3:35

and you have a gaspacho sauce and that

3:38

is the one that I think I'm going to

3:42

sample now when it comes to storing them

3:45

when you buy the prawns they'll last up

3:46

to 3 days just keep them in an airtight

3:48

container in the refrigerator or over

3:50

ice the same with the sauces that I'm

3:52

making they'll all last for at least 3

3:54

days now for the four recipes and the

3:56

tips look below but if you want more

3:58

inspiration keep on watching

4:01

Merry Christmas

4:06

everyone