Posts by: The Big Prawn
Traditionally, aioli is made with lots of garlic and extra virgin olive oil, however, this version is lighter and zestier with lemon flavour. It’s the perfect accompaniment to crab claws. Serves 2 20 mins Difficulty: Medium … Read More »
The Young Seafood Chef of the Year is an amazing competition organised by Seafish for full-time and college-based apprentice chefs. Following our involvement last year, Big Prawn were honoured to sponsor this competition once again.
In her latest blog post for The Big Prawn Company, food blogger, Claire Partridge educates us on the excellent pairing of beer and seafood – keeping dads around the country happy this Father’s Day. And here … Read More »
If you’re looking for something a bit different to enjoy for lunch, forget the sandwich and try this curried king prawn naanwich with curried mayonnaise and crunchy poppadoms! It’s easy to prepare and can help improve … Read More »
Our sourcing manager Nick just recently visited our Chilean rope grown mussel supplier, Ria Austral. This aquaculture holds the Friend Of The Sea certification, and it is now in the process of obtaining the ASC certification. … Read More »