Queensland Week

Celebrate Queensland Week (4-13 June) this year by eating prawns!

The most popular prawn purchased in Australia are Kings, which are found up and down the coast of Queensland. The Eastern King Prawn is the favourite species. In South-East Queensland they are known as the Mooloolaba prawn. Other varieties include Banana Prawns, Tiger Prawns and Endeavour Prawns.

Prawns are a versatile option for lunch and dinner all year round. They are great in salads, curries and pastas. They marry well with butter, garlic, white wine, fennel and basil to name just a few herbs!

Retailers participating in the Queensland Week Promotions are Morgans, Scarborough; Samies Girl, Hamilton; Woolworths, Garden City and North Lakes; Fisheries on the Spit, Mooloolaba; Fish @ Chancellor, Chancellor Park and Woolworths, Kawana Waters.

Morrocan spiced prawns with couscous
Serves 6

Ingredients
24 green king prawn cutlets
150ml mayonnaise
1 medium chilli, deseeded and finely sliced
1 lime, juice only
12 mint leaves, finely sliced
1/2 tsp fish sauce

Mix together to combine.

Marinade
150ml vegetable oil
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground garam marsala
1/2 tsp ground ginger
1 tsp ground black pepper
3 cloves garlic, crushed
1 lime, zest only

Mix together to combine. Rub into prawn cutlets. Leave in fridge for 1-2 hours.

Cous Cous
200g couscous
1 generous pinch of saffron strands
1 tsp tumeric powder
40g dried currants
1 lime, zest and juice
1 dessertspoon of preserved lemon rind, finely chopped
18 mint leaves, finely chopped
18 coriander leaves, finely chopped
1 medium red chilli, deseeded and finely sliced
200ml chicken stock or vegetable stock, boiling

Place couscous, saffron, tumeric and currants in a stainless steel bowl.

Pour hot stock over and combine well. Add lime zest and juice, lemon rind, mint, coriander, chilli. Combine. Keep warm.
Remove prawn cutlets from marinade and pat dry.
Sear on a hot barbeque or preheated frypan for 40 seconds each side.
Remove and let rest.
Give prawns a generous slurp of extra virgin olive oil and sprinkle with sea salt.
Divide couscous evenly between 6 plates and place cutlets around it.
Serve with mayonnaise on the side.

To learn more about Queensland prawns visit http://www.queenslandprawns.com/
Find out what's on this Queensland week at www.premiers.qld.gov.au/events/queensland-week.aspx
Lunch on Q is back for the final time in 2011 so don’t miss the chance to taste the best seasonal Queensland produce accompanied by local wine. http://www.foodandwineonq.com/lunch.html