Masterclass - Prawn to be wild
In this month's masterclass, Jo Bruce looks at some innovative ideas for using prawns on your menu.
It seems to me that the prawn is suffering from being somewhat typecast when it comes to pub menus. Since the 1970s, it has had a star role in the prawn cocktail, but it seems a waste that its talents aren't maximised in other areas of the menu. Given their gross profit potential - recent prices at Billingsgate Fish Market were £1 per 1lb - their easy preparation and their versatility, prawns present a great opportunity. They can be cooked in all manner of ways - from baking to frying, steaming, microwaving or poaching.
As Mandy Queen, head of communications at industry marketing body Seafish, says: "Prawns are incredibly easy to incor- porate into any dish. They can be added to curries, stir-fries, salads, pizzas, sandwiches and are also ideal for dipping." Graham Thompson, development chef at Brakes' M&J Seafood is also keen to point out the versatility of prawns. "Not only are they very easy and quick to prepare, but they go with so many flavours and in so many different dishes and styles of food. They are popular, taste great, look fantastic and can really give your offering a lift. "The current trend is definitely towards using whole prawns in dishes, or presenting them with their tails left on because they look so spectacular on the plate - and we know that when dining out, presentation is vital to any premium offering." Graham says that as people travel more and ethnic-style eateries continue to diversify and spread, people are becoming increasingly aware of the many different ways they can enjoy prawns.
And prawns in oriental dishes are gaining in popularity. "Whether in stir-fries, skewered, or in a light-style tempura batter, or marinated with ginger, chilli, garlic and lemongrass, the oriental-style flavours compliment the subtle prawn and unique textures perfectly," Graham adds. "Prawns only take a couple of minutes to cook which means you don't need a Michelin-star chef to impress your customers with great tasting and looking prawn dishes. "To make it even easier for licensees, we can now take care of all the more timeconsuming aspects of preparation such as skewering, battering and marinating the prawns for them."
Among the products on offer from Brakes' M&J Seafood are Sawadee Tempura King Prawns, which are ginger and garlic marinated black tiger prawns (fan tail on) cut and coated in a tempura batter. Sumi Bi Yaki King Prawns are raw whole black tiger prawns split down the back, butterflied open, skewered and marinated in oil, ginger, garlic and chilli. Norway is one of the main suppliers of cold-water prawns to the UK, with the vast majority of them being used in pubs in sandwiches.
Tove Sleipnes, Norwegian Seafood's UK marketing manager, says UK pubs are one of the most important markets for its Norwegian cold-water prawns. "Many pubs brand their sandwiches and salads to show their customers that they know where their prawns have come from," he adds. "Norwegian prawns have the benefit of growing slowly in our cold, clear waters - this is what gives them their distinct sweet taste and their firm but juicy flesh. "In Norway, we know how important these characteristics are. "Quality and consistency are vital and as important for UK favourites, like prawn cocktail, as for more contemporary dishes like Norwegian Prawn Ciabatta with Pesto and Buffalo Mozzarella." John Goddem, sales manager of supplier New Wave Seafood, advises pubs to use frozen prawns that, he says, are fresher than fresh prawns as they are frozen on the boats from which they are caught. "Don't scrimp on price," he adds. "Always go for a good-quality product. It will pay off to do so."
Warm-water v cold-water There are 342 species of prawn available around the world, which are divided into two main categories: cold-water and warm-water prawns. Cold-water prawns are caught off the north of Scotland, Greenland, Iceland and Norway, while warm-water prawns are caught off countries such as Thailand, India, Taiwan, Madagascar and the USA. Cold-water prawns - which we have come accustomed to seeing in sandwiches and prawn cocktails - are slow growing and usually five to six year old when caught.
They have a firm texture, delicate neutral taste and coral-pink to white flesh. Some may be sold raw but the vast majority are pre-cooked, peeled then frozen. The UK uses approximately 31,000 tonnes of cold-water prawns per annum - 43% of the total world usage. Warm-water prawns include pinks, Indian whites and freshwater prawns, but the most common commercial species is the black tiger. These are raised in ponds similar to how trout are farmed in this country - in Thailand old rice paddy fields are being used. Quick growing, and around one to two years old when harvested, warm-water prawns have a soft white flesh when raw with a dark blue hue to the shell, which turns pink and the flesh firms up when cooked.
Source: Seafish/M&J Seafood
The low-cal option
1. Prawns have a very low calorific content compared to other proteins, with just 99 calories per 100g. They also contain a number of essential nutrients such as magnesium zinc and selenium, an important antioxidant. 2. Prawns are available all year round. 3. In America, most prawns and shrimps are referred to jointly as shrimps.
Source: Norwegian Seafood/Seafish.
Simple yet stunning prawn sandwich
Prawn recipe from chef Laurence Cowen of the Fox & Hounds, Christmas Common, near Watlington, Oxfordshire Norwegian Prawn, Parma Ham, Rocket and Walnut Sandwich on Stilton and Pear Bread
Ingredients: (makes 10 sandwiches) 300g/101/2oz Norwegian prawns - in brine 50g/2oz Rocket Sprinkling of walnuts 2 packs parma ham 1tsp walnut oil 5 Stilton and pear loaves (the Cottage Bakery)
Method: Cut and butter the bread. Toss the rocket in walnut oil and arrange as a first layer on the bread. Add the Norwegian prawns as the second layer. Layer the parma ham on top. Sprinkle the crushed-up walnuts on top. Add the second layer of bread. Cut and serve.
Tips on selecting, storing and serving prawns
1. Fresh, newly-boiled prawns should be stiff and shiny with a healthy colour and smell. 2. If raw, prawns should be removed from their original wrapping, rinsed in cold water, loosely dried, covered and placed towards the bottom of the fridge. 3. Cooked ready-to-eat prawns should be stored at the top of the fridge, separately from raw seafood. 4. Caterers should pack prawns with kitchen towel or paper to absorb the moisture. 5. Thawing slowly in the refrigerator is preferred. 6.When thawing in water, make sure the water is warm, and the prawns aren't left in for too long (maximum of 1 minute for 5kg of prawns). 7. Among the prawn recipe suggestions from Seafish are prawn & ricotta cheese dip, prawn kebabs, prawn bisque, pan-fried scallops and prawns with mango dipping sauce and prawn, melon and mango salad. For more recipe ideas visit www.seafish.org.uk
Source: Norwegian Seafood/Seafish
