This year on Saturday 15 March marks the fifth annual National Prawn Day, a day that celebrates Aussie Tiger Prawns established by Australia’s leading seafood producer, Tassal.
While nearly three times more prawns are sold in December compared to any other month, Tassal shopper data reveals that the appetite for prawns is growing. More households include prawns in their everyday shop than ever before. Tassal is expecting these numbers to rise, not just during Christmas, but also at other key moments like Easter, when seafood is a popular choice for gatherings and celebrations.
Dietitian Susie Burrell recommends Aussie Tiger Prawns because they are a low in fat, nutrient-rich protein, and packed with vitamins and minerals including selenium, Vitamin E and Vitamin B12. Very versatile and perfect for barbecuing, grilling or frying – it is an easy addition to everyday meals.
Tassal expects to produce 151 million prawns this season to keep up with demand. Playing these prawns end-to-end at a 15cm average length would stretch more than halfway around the Earth’s equator. Luckily, Aussies don’t have to travel far to find the best quality, homegrown, delicious Tassal Aussie Tiger prawns.
Celebrity Bondi Chef and Tassal ambassador Guy Turland says, “I have a deep appreciation for Tassal Aussie Tiger Prawns. I could celebrate prawns all year round, but National Prawn Day is a day I like to get my family and friends together to really make the most of it.”
Guy’s absolute favourite is an easy-to-follow Tassal Aussie Tiger Prawn sandwich recipe that will get the tick of approval and really highlight how delicious Tassal Aussie Tiger Prawns are. Aussie Tiger Prawns encased in two pieces of kimchi sesame prawn toast that really packs a punch in flavour.
Kimchi Tassal Tiger Prawn Sandwich
Prep time 15 mins | Chill time 1-2 hours | Easy | Serves 4-6
Ingredients
Toast:
- 200g Cooked Tassal Tiger Prawns
- 1 tsp minced ginger
- 1 egg white
- 3 tbsp kimchi
- Rind of 2 lemons
- ¼ tsp white pepper
- ¼ tsp salt
- 3 slices of thick white bread
- 3 tbsp white sesame seeds
- 3 tbsp black sesame seeds
- Vegetable oil for frying (around 1 litre)
Filling:
- 10 cooked Tassal Australian Tiger Prawns
- 1 tbsp of Kewpie mayo
- – or sauce of your choice
To Serve:
- Chili crisp oil
- Thai basil
Let’s make it:
- Add the cooked prawns, ginger, kimchi, egg white, salt, and white pepper to a mini food processor. Blend until you get a paste.
- Slice each piece of bread with 2 straight cuts from corner to corner, leaving you with 12 triangles.
- Spread the prawn paste evenly across one side of each bread triangle, using about 1 tbsp of paste per triangle.
- Place the sesame seeds onto a plate or shallow bowl.
- Dip each triangle, paste side down, into the sesame seeds for an even coating.
Place on a plate, ready for frying. - Heat the oil in a wok or deep frying pan over high heat until hot but not smoking. Working in batches of two to three, add the triangles to the oil, paste side up. Cook for 1-2 minutes, then turn and cook for an additional 30-60 seconds until the bread is golden and the prawn paste is cooked through. Transfer to a plate or tray lined with paper towels to soak up any excess oil. Repeat until all the prawn toasts are cooked.
- Assemble sandwich by layering 10 fresh, cooked and peeled tiger prawns onto one piece of toast, glazing with kewpie mayo (or sauce of choice).
- Pop the top toast top on to seal the sandwich. Enjoy with chili crisp oil and Thai basil.
