Story: Skull Island Prawns
Episode: 3
Presenter: Georgia Moore
Air Date: 5 September 2021

Guest Chef, Kenny McHardy shows Georgia Moore his favourite way to cook prawns.

• Skull Island is an island in Australia’s Northern Territory region and it’s where the biggest tiger prawns in Australia’s Northern Prawn Fishery are caught.
• The prawns are caught, packed and snap frozen at sea from the pristine waters ofAustralia’s Gulf of Carpentaria. This ensures that the prawn’s eating characteristics remain intact all the way from the ocean to your plate.
• Skull Island is part of the Sir Edward Pellew Group of islands in King Ash Bay at the mouth of the McArthur River.  The inshore protected waters adjacent to Skull Island provide the ideal habitat for tiger prawns.

Skull Island Tiger Prawns with Celeriac Remoulade

INGREDIENTS
8 x skull island prawns peeled and deveined leaving the head and tail on
1 x small celeriac or 1/2 large celeriac
500ml cold water
1t citric acid
2T garlic aioli
1T chopped dill
1T chopped parsley
1T chopped chives
Juice of half a lemon
Salt to taste
2 x fermented chili
2 x clove garlic
100ml olive oil
Zest of 1lemon
60mllemongrass vinegar

Method

• Blend fermented chili, garlic, and olive oil together. Add a pinch of salt.
• Marinade prawns in chili oil for at least 20 minutes before cooking.
• Grate the celeriac into the water and citric acid to prevent oxidization.
• Drain off water and combine celeriac with parsley, dill, chives, and salt to taste.
• Arrange on a serving platter
• Heat a large pan and place prawns into the pan evenly. Turn down to low heat and flip prawns after 1 minute. Allow to cook a further minute then add lemongrass vinegar and take off the heat.
• Add some more chopped herbs and arrange on celeriac remoulade. Serve immediately.

For more information: https://www.australfisheries.com.au