Craig McKnight conjures up more tasty dishes reducing as much seafood waste as he can with this Spanish style rice with plenty of spice.
Prawns are incredibly versatile but have you ever tried prawns and chocolate? The rich sauce is the perfect dipping accompaniment to these crispy prawns.
This charcoal squid is delicious with the fresh cucumber and tomato salad for a zingy taste that marries with the smokey flavour. The tasty spice blend caramelises the calamari for an ideal summer dinner.
At the Young Seafood Chef of the Year, the young student chefs were tasked with a surprise invention test using Big Prawn’s Madagascan Tiger Prawns.
Kedgeree is a great brunch alternative, ideal for the weekend. We’ve chosen brown shrimp rather than traditional smoked fish for a new take on this spicy breakfast.
This light dish is a great Asian inspired meal with juicy crayfish, mango, and ginger all wrapped up in a rice paper roll. Get everyone involved in rolling and customising their summer rolls.
Craig McKnight wants to reduce food waste in tasty ways with his Asian inspired ideas.
Everyone loves a seafood sarnie, but these sandwiches take it to the next level. These recipes have the tastiest seafood sandwiches that upgrade the prawn cocktail.
This tapas dish will impress everyone and is a guaranteed favourite! The smokey chorizo marries perfectly with the sweet tiger prawns.
Enjoy the sun with a delicious barbecue dinner. The smokey char flavour combined with sweet prawns is the perfect match for a summer’s evening meal.