Curtis Stone's prawn salad with watermelon gazpacho

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whether you're buying them cooked or

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whether you're serving them chilled with

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different sauces prawns are an essential

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part of Summer entertaining and it just

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wouldn't be an Aussie Christmas without

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them on the

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table I'm going to show you exactly how

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to peel them now at Coles we've got

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beautiful black tiger prawns we've got

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King prawns we've got banana prawns but

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they're all the same when it comes to

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peeling them if you're going to cook

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them on the Barbie um in fact I've got

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this incredible little reversible

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Tepanyaki plate that you can actually

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use inside so I'm going to stick mine on

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the heat now it's very very simple all

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you do is you just twist the top off

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then along here you can just go ahead

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and separate the shell from the prawn I

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always leave the tail intact cuz I think

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it gives it that perfect little handle

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make a tiny incision just along one side

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of the back of the prawn and then you

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literally just reveal that vein and then

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you just pinch it and pull it straight

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out and then this is literally ready to

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go straight on the Barbie one other way

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to do it you could of course throw that

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whole prawn onto the barbecue and that

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would be delicious another option is you

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get yourself a sharp knife you put that

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knife right there on the center you can

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see how I'm doing that and then just cut

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all the way through the shell so you're

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just splitting the prawn in half go back

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in the other direction and then when you

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get to the head you're going to have to

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hold it from both sides and you just

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push that knife straight on through

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check for a vein if there's some Dev

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Vining that needs to happen go ahead and

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do it what's the advantage of cooking in

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the Shell well there are natural oils in

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the Shell of the prawn that will give

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lovely flavor all right let me show you

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how we marinade these this is my

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barbecue marinade box I've actually

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already thrown these beautiful prawns in

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a little bit of olive oil some garlic

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and some parsley but you choose the

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spices you choose the flavors and then

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when you're ready to throw them on the

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barber you just lift it up and you let

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any of that excess oil drain off and

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then we take that over to our Tepanyaki

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plate I'm going to just pick these guys

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up and stick them straight over here I'm

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going to take a couple of lemons plant

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those straight onto the grill and that

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will caramelize the lemon ever so

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slightly the only thing that you can

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really do wrong with prawns is overcook

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them so as soon as I start to just get

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that little pink color and they start to

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just curl ever so slightly you got to

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turn them I add just a little seasoning

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and a little squeeze of lemon turn it

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off even though they're not quite

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finished cooking you can literally pick

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up that tiyaki plate bring it all the

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way through to where you're serving

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dinner drop it down and let people go

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for it can serve them with rice you can

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serve them with a s but this is just one

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way to do them I also want to show you

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how you can serve them chilled with a

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variety of sauces I can't think of many

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better ways to start a meal than a

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beautiful platter of prawns on ice this

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is a classic cocktail sauce this is a

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Chipotle cocktail sauce so really spicy

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and this is a gaspacho dipping sauce all

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of them are fabulous and I'm going to

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show you how to make them the classic

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cocktail sauce tomato sauce a little bit

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of hot sauce garlic horseradish and

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lemon juice if you want want it to be

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creamier add some mayonnaise that looks

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pretty perfect to me this is a Chipotle

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cocktail sauce throw all of your tomato

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sauce into a large bowl you can use

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lemon or lime juice I'm using lemon some

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garlic Chipotle and lime zest it really

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is just that simple for the gaspacho I

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have all my ingredients laid out here

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you've got Tomatoes capsicum some dried

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breadcrumbs some chili some shots garlic

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olive oil lemon juice a little lemon

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zest you throw the whole lot into one of

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these

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and you have a gaspacho sauce and that

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is the one that I think I'm going to

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sample now when it comes to storing them

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when you buy the prawns they'll last up

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to 3 days just keep them in an airtight

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container in the refrigerator or over

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ice the same with the sauces that I'm

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making they'll all last for at least 3

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days now for the four recipes and the

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tips look below but if you want more

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inspiration keep on watching

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Merry Christmas

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everyone