Three Prawn/Seafood Cocktail Sauces

(1) Seafood Cocktail Sauce

(Note: T = Tablespoon; t = teaspoon.)

100 ml mayonnaise
100 ml tomato sauce (variation is to add a dash of Worcestershire sauce)
50 ml melted vanilla icecream or fresh cream
pinch salt
pinch lemon pepper
1 t lemon juice
1 T port wine

Method: Combine all ingredients & chill before serving.

Source: contributed by Dawn Ellis to The Northern Automotive Restoration Club S. A. Inc. 10th Anniversary Cookbook. Compiled & typed by Lynne Newbold (Clare: Northern Argus, 1984) [Number 0408] - "dedicated to N.A.R.C. from it's [sic] feminine members". (p.92)

(2) Cocktail Sauce for Seafood

1/2 pint vanilla icecream
1&1/2 cups mild tomato sauce
2 T worcestershire sauce
1/2 clove garlic
salt & cayenne pepper
1/2 cup light cream

Method: Allow icecream to soften in bowl. Add sauces etc. Just before serving add cream. I can recommend but I use 1/4 of the quantity.

Source: contributed by Flora Haskett to The Northern Automotive Restoration Club S. A. Inc. 10th Anniversary Cookbook. Compiled & typed by Lynne Newbold (Clare: Northern Argus, 1984) [Number 0408] - "dedicated to N.A.R.C. from it's [sic] feminine members". (p.90)

(3) Prawn Cocktail Sauce

1/2 cup mayonnaise
1/2 cup cream
1/2 cup icecream
1/2 tin tomato paste
1 T Worcestershire sauce
little brandy or sherry

Method: Beat all ingredients together.

Source: contributed by Julie Davey to The Northern Automotive Restoration Club S. A. Inc. 10th Anniversary Cookbook. Compiled & typed by Lynne Newbold (Clare: Northern Argus, 1984) [Number 0408] - "dedicated to N.A.R.C. from it's [sic] feminine members". (p.91).

[Microwave] Shrimp de Jonghe

3/4 cup margarine
4-5 cloves garlic, peeled and sliced
1/4 teaspoon tarragon
1 tblspn. chopped parsley
dash of ground nutmeg
dash of dried thyme
1/4 tspn. chives, finely chopped
1/4 tspn. instant minced onion
1&1/2 tspns. salt
1/2 cup dry sherry
3/4 cup fine dry breadcrumbs
1kg. raw, shelled deveined shrimp

Method: Melt butter in a deep, 2 litre, heat resistant non-metal[l]ic casserole in microwave for 1 min. Add sliced garlic and heat uncovered for 2&1/2 minutes on high. Remove garlic from butter. Add tarragon, parsley, nutmeg, thyme, chives, onion[,] salt, sherry to butter and stir to combine. Remove 1/4 cup of seasoned butter and mix with 3/4 cup of breadcrumbs. Place shrimp in shallow 2 litre casserole with the remaining seasoned butter. Stir to coat shrimp. Sprinkle buttered breadcrumbs over shrimp. Heat uncovered in microwave for 10 minutes or until crumbs are brown and shrimp are pink. Do not over-cook shrimp as they will become tough. Serves 4.

Source: contributed by Dagmar Preusker in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.33.

Beans and Prawns

frozen green beans
cooked prawns
soy sauce
oyster sauce

Method: Heat some oil in frypan or wok and add as many beans as desired - stir fry them and then add prawns and 3 tsp soy sauce and 4 tsp oyster sauce.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.54 ['Spring Menu']

Seafood Dip

1 pkt french onion soup

1&3/4 cups sour cream

3 drops Tabasco sauce

2 tspn tomato paste or sauce

1/2 - 1 cup any cooked seafood e.g. Prawns, Crabmeat

Method: Blend soup with sour cream and add other ingredients. Serve with potato chips or dry biscuits.

Source: Contributed by Rosalind (Rhody) Short (Coobowie, SA) in W.I.N. and Cook with S.A. Seafood: Women's Industry Network 'Working for the SA Seafood Industry' Seafood Recipe Book (Adelaide: c.1994-1997), p.15.

Garlic Apricot Prawns

Fresh green western king prawns

crushed garlic, fresh is best.

700 mls apricot nectar.

Method: I use my electric griller, or a B.B.Q. Heat plate until hot, add olive oil, add crushed garlic and toss until garlic browns, add peeled green prawns and toss with garlic until cooked 4 to 7 minutes. Pour apricot nectar over prawns. Keep tossing the prawns until they are coated with the nectar. Allow coating on the prawns to caramelize slightly. Remove and serve straight away.

Source: Contributed by Jill Cutting (Port MacDonnell, SA) in W.I.N. and Cook with S.A. Seafood: Women's Industry Network 'Working for the SA Seafood Industry' Seafood Recipe Book (Adelaide: c1994-1997), p.35.

Chatty Prawn Balls

This is a delicious appetiser, for nibbling with a good champagne or chardonnay.

1 can sweetcorn kernels

1kg green prawns, peeled and chopped

1 tblsp plain flour

1 tblsp cornflour

1 tblsp turmeric, ground

1 red chilli, finely chopped (optional)

2 eggs

3 spring onions, finely chopped

2 cloves garlic, crushed

Olive oil or veg for frying

Some fresh chopped coriander

Method: Place sweetcorn in a food processor at high speed for 1 minute. Add all other ingredients and mix thoroughly. Heat oil in frypan until it starts to smoke, then drop tablespoons of mixture into hot oil and fry all over until golden brown. Drain on paper towels, serve hot or cold. Makes lots.

Source: Contributed by Andrea Fuller, Streaky Bay SA in W.I.N. and Cook with S.A. Seafood: Women's Industry Network 'Working for the SA Seafood Industry' Seafood Recipe Book (Adelaide: c1994-1997), p.34.

Sweet & Sour Sauce to Serve with Prawn Coc[k]tails

1/2 cup unsweetened pineapple juice, 2 teas. cornflour, 3/4 cup water, 2 tabs. tomato sauce, 1 tabs soy sauce, 2 tabs. white vinegar, 1 chicken stock cube.

Method: Mix all to-gether and stir until boiling, Reduce heat and simmer uncovered for 3 mins. Cool.

Source: Our Jubilee Year Recipe Book [Ascot Park Uniting Church Friendship Group] (Adelaide, 1986), p.47.

Wine-Flavoured Prawn Curry

125 g (4 oz) butter or substitute

1 clove garlic

1 large onion

1 green pepper

1 carrot

1 tablespoon chopped parsley

good pinch basil

1 tablespoon flour

1/2 teaspoon salt, pepper

2 cups chicken stock

1 kl. cooked shelled prawns

3 stalks celery

1 apple

2 tomatoes

1 bayleaf

1 dessertspoon curry powder

good pinch nutmeg

1 cup dry white wine

Hot fluffy rice

finely chopped parsley

Method: Melt butter in pan, add chopped onion and crushed garlic, saute until soft but not coloured. Add finely chopped celery, green pepper, apple, carrot, tomatoes, and parsley. Cook, stirring a few minutes. Add bayleaf and basil. Saute over gentle heat until vegetables are softened. Sprinkle in flour, curry powder, salt, pepper and nutmeg. Stir well, cook for 5 minutes. Slowly add chicken stock and wine; simmer 15-30 min. Add prawns for last 10 minutes of cooking time. Arrange border of hot cooked rice round serving dish, spoon hot curry into centre, garnish with parsley. 2 Cups of diced chicken pieces (cooked) or cubed beef may be substituted for the prawns.

Source: contributed by K. Martin in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.34.

Southern Cross Curried Prawns

1/2 lb. frozen prawns or crayfish

2 oz. frozen beans

1 medium sized apple

2 tablesp. sweetcorn

1/2 cup sweet sherry

2 tablesp. oil

1 oz. bacon

1 teasp. curry powder

1/2 cup milk

pepper and salt

sugar (optional)

1 tablesp. fresh cream

Method: Fry vegetables, bacon and fruit together in peanut oil, add curry powder and then prawns or cray meat. Add milk, pinch of cornflour and simmer 6 mins. Finally add wine and cream. Serve.

Source: Selected Recipes Compiled by Port Pirie Branch Royal District and Bush Nursing Society (Port Pirie: 1966), p.19.

Simple Chinese Prawn Rolls

(For 4 people)

1 slice of ham (or any cooked meat - 1/2 cm. thick)

4 slices thin bread (very fresh - steam 2-3 minutes to freshen)

4 oz. prawns (green)

3 eggs

Method: Remove the vein from the prawns. Chop prawns into very small pieces.

Add pinch of salt, pepper and monosodium glutomate [sic].

Remove the crusts from the bread.

Slice ham lengthwise and place over the prawns, then roll. Cut in half.

Use beaten egg to seal the edges of the roll and ends. Deep fry.

Variation.

If a soft roll is wanted - dip the whole roll in egg before deep frying. For a crisp roll deep fry without dipping whole roll in egg.

Banana rolls may be made in identical way - quarter bananas lengthwise.

Source: contributed by J. Lempens in Trinity Gardens Primary School Recipe Book (Adelaide, n.d.), p.39.

Garlic Prawns

1 tblspn. Butter

Salt and Pepper

1 tblspn. Garlic (crushed) to 12 prawns

Spatlace [sic] (late picking) Riesling or Moselle

Prawns

Plain Flour, Cream.

Method: Put butter in frying pan. Add prawns, salt and pepper. Cook until ivory white, then sprinkle over 1 tblspn. flour and cook until it has mixed in. Put garlic on top and cook until garlic has gone through. Now add riesling - enough to come halfway up the prawns. Then add enough cream to cover the prawns. Mix well and garnish with chopped parsley.

Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.6.

Prawn and Cucumber Soup

3 cups chicken stock

1 cup evaporated milk

2 teaspoons lemon juice

1 clove garlic, crushed

1/2 teaspoon sale [sic] & 1/4 teaspoon pepper

500g. prawns, shelled, de-veined and chopped

1 cup diced peeled cucumber

2 tablespoons snipped chives or chopped parsley

Method: Add to the stock the evaporated milk, lemon juice, garlic, sale [sic] and pepper, stir well, then mix in the prawns and cucumber. Cover, put into the refrigerator and leave until well chilled. Stir in the chives or parsley and serve.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.24.

Prawns in Brandy Sauce

Microwave setting: Maximum (Full)

Serves 4 Cooking time: 12 minutes

2 Garlic Cloves peeled and crushed

500 gm shelled Green Prawns

1 med Onion, finely chopped

freshly ground Black Pepper

1.1/4 cups Milk

1 tblspn Cream

30 gms Butter

1.1/2 tbspns Cornflour

Salt

2 tspns Tomato Paste

2 tblspns Brandy

To Garnish

chopped parsley

lemon wedges

Method: Place the garlic, onion & butter in a large bow[l]. Cover & cook for 4 mins. Stir in the cornflour, then blend in the milk, tomato paste, brandy, cream, prawns and pepper. Cook uncovered for 8 Mins, stirring halfway through. Season with salt. Sprinkle with parsley & serve with lemon juice.

Source: contributed by D. Huppatz in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.14.

Spicy Prawns and Ham

1 onion sliced
2 tablespoons dry sherry
1 carrot, peeled and diced
1/2 cup sliced green capsicum
2 tomatoes peeled and chopped
1 125g (4 oz) tin mushrooms
1 tin pineapple pieces
1 teaspoon grated green ginger
1/4 teaspoon chilli sauce
1 tablespoon soya sauce
1.1/2 tablespoons cornflour
2 tablespoons stock
2 tablespoons cooking oil
500g (1 lb.) shelled and deveined prawns
1/2 cup chopped ham or bacon
1 packet noodles, boiled and drained

Method: Combine onion, sherry, green capsicum, tomatoes, mushrooms, pineapple pieces and syrup, ginger, chilli sauce and soya sauce in a saucepan. Heat until boiling. Blend the cornflour with the stock and stir into the mixture. Stir until it thickens approximately 3 minutes. Heat oil, add prawns and ham and cook, stirring constantly for 3-5 minutes. Add to the vegetable mixture. Serve over hot noodles or with rice.

Source: contributed by G. Smart in Gulnare Gourmets (Adelaide: Gulnare Primary School Welfare Club, 1984 [2nd edition]), p.25.

Lincoln Prawns

1 kg Lincoln prawns, shelled and deveined
2T oil
3T butter
1 clove garlic
1/2c white wine
1/2c sherry
1 small tin of tomato soup
salt and freshly ground pepper
2T chopped parsley
2T finely chopped onion
1T lemon juice

Method: Once the prawns are cleaned, dredge lightly with a little plain flour. Heat butter and oil until it froths, drop in the garlic and toss the prawns in this till golden - it should not take more than 3 to 4 minutes. Lift out the garlic and drain off the oil and the butter into a small saucepan. Pour wine and sherry into the pan with the prawns and cook until the wine is reduced down to about a 1/3. This will take another 3 or 4 minutes only. Into the butter and oil put the onion and cook this very gently, with the lid on over a low gas flame. When golden through add soup, parsley and juice and season well. Combine with the prawn mixture and serve hot with rounds of buttered French sticks.*

*=suitable for cooking ahead and freezing
Note: 'Lincoln' = 'Port Lincoln'.
T=level metric tablespoon
t=level metric teaspoon
c=level metric cup

Source: Festive Fair: Christmas Menus (Adelaide: South Australian Gas Company, 'From the Home Service Department'; n.d. [early 1980s?]), p.12.

Shrimp Cheese Balls

250g cream cheese
1&1/2 teaspoons prepared mustard
1 teaspoon grated onion
1 teaspoon lemon juice
dash of salt and cayenne pepper
1/4 cup shrimp (drained)
cup salted mixed nuts (chopped)

Method: Soften cream cheese. Blend in mustard, onion, lemon juice, cayenne and salt. Stir shrimp into cheese mixture. Chill. Form into walnut sized balls and roll in chopped nuts. Makes about 3&1/2 dozen.

Source: contributed by H. Koenig in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.9.

Crisped Prawn Sticks

1 French bread stick

Filling:
125g soft butter
1 cup grated matured cheese
1 can 100g cocktail prawns or shrimps, drained
2 tbspns. gherkin spread
1/2 tspn. salt
Pepper to taste

Method: Beat all ingredients together til well blended. Cut bread 3/4 way through into approx. 14 slices. Spread the filling between each slice and a little over the top crust of stick. Wrap in foil. Place on a rack over hot coals or bake at 200 degrees C for 15 mins til bread is heated through and crisp. Serve in a serviette lined basket.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia; n.d., after 1987), p.46.

Rice Salad

2 to 2 & 1/2 cups uncooked rice (boil and dry thoroughly)
1 small tin pineapple
1 tin shrimps
1/2 lb. shelled prawns
1 green pepper, finely chopped
1 pkt frozen peas (cooked)
4 cooked, diced carrots
Salt and pepper
1 onion - finely chopped
2 tbs. finely chopped Parsley

Method: Mix all ingredients together and add 4 tabspns salad or peanut oil (mixed) and 1 teaspoon salt, 1 teaspoon chives and 3 tabspns vinegar. (This makes a large quantity and can be halved.)

Source: contributed by Mrs. S. B. Forgan in Food for Thought. Favourite Recipes Specially Contributed By 222 Adelaide Hostesses to Aid the S.A. Association for Mental Health (Adelaide; n.d. [late 1960s?]), p.6.

Cantonese Prawns

1 pkt. Maggi Spring Vegetable soup
1 cup water
1 lb prawns, cooked and shelled
2 hard-boiled eggs, finely chopped
1/2 cup Ideal evaporated milk
1/2 teas. paprika
2 teas. chopped chives
2 teas. chopped parsley
2 tabs. sherry

Method: Prepare soup as directed using only 1 cup water. Add prawns, eggs, Ideal milk, chives, parsley, paprika, & sherry. Heat thoroughly over gentle heat, stirring so that ingreds. are well blended. Serve with fluffy rice. Serves four.

Source: Food for Thought. Favourite Recipes Specially Contributed By 222 Adelaide Hostesses to Aid the S.A. Association for Mental Health (Adelaide; n.d. [late 1960s?]), p.55.