Place in the fridge until needed – this will keep for up to 4 days. To assemble, season the prawns with salt, pepper and a little lemon juice. Carefully take each tart case and transfer to a plate.

Heat the oil in a large saucepan and sauté the onion, mustard seeds and cumin for 1 minute. Add the prawns, ginger, garlic, coriander and mint. Cook over a medium heat until the prawns turn opaque and ...

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3. Heat half the oil in the same pan over high heat. Add prawns and cook for 1–2 minutes each side, until charred but not cooked through. Remove from pan and set aside. 4. Heat remaining oil in ...

Consuming prawns with certain foods can cause digestive discomfort and adverse reactions. Avoid pairing prawns with citrus fruits, dairy, foods high in vitamin C, sweet foods, alcohol, cold drinks ...

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Transfer to a serving platter. To make the prawns, place a heavy-based saucepan over a medium-high heat (or use a deep-fat fryer) and add enough oil to fill it by one-third. Heat to 180C ...

For many, the idea of firing up the barbecue and enjoying lamb chops or king prawns under the sun captures the quintessential Kiwi summer. Lamb, in particular, carries deep ties to New Zealand’s ...