How to level up your prawns with Curtis Stone

Learn to cook prawns like a pro with Curtis' tips.

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Curtis Stone's spicy chipotle cocktail sauce
Prep 5 mins

1 1/2 cups (420g) tomato sauce (ketchup)
3 pieces lime peel (about 2cm x 7cm), removed with vegetable peeler avoiding white pith
3/4 cup (185ml) fresh lime juice
3 garlic cloves
1 1/2 tbsp chipotle hot sauce (such as Tabasco)

1. In a blender, place tomato sauce, lime peel, lime juice, garlic and hot sauce. Blend until smooth. Season with salt and pepper. Transfer to a serving bowl. Refrigerate until cold.

Curtis Stone’s gazpacho cocktail prawns
Serves 8 Cooking 10 minutes Prep 20 mins (+ 1 hour chilling time)

50g-piece ciabatta bread, split
500g ripe truss tomatoes, coarsely chopped
1/2 red capsicum, coarsely chopped
1 jalapeño chilli, seeded if desired, coarsely chopped
1 large shallot, coarsely chopped
2 garlic cloves
1/3 cup (80ml) extra virgin olive oil
1/3 cup (80ml) lemon juice
2 pieces lemon peel, about 7cm x 2cm, removed with vegetable peeler avoiding white pith
2 inner pale celery stalks with leaves, stalks finely chopped, leaves reserved for garnish
24 cooked black tiger prawns, peeled
Extra virgin olive oil, extra, to drizzle

1. Heat a medium frying pan over medium-high heat. Add bread, cut-side down, and toast for 6 mins or until bread is charred. Tear charred bread into pieces.
2. In a blender, combine bread, tomatoes, capsicum, chilli, shallot, garlic, oil, lemon juice, lemon peel and half chopped celery. Blend until smooth and thick. Season gazpacho sauce with salt and more lemon juice if necessary. Strain sauce through fine sieve. Cover and refrigerate for 1 hour or until cold.
3. Meanwhile, place 8 small shallow serving bowls in the freezer to chill.
4. Spoon about 1/3 cup sauce into each bowl. Place 3 prawns in each. Drizzle with extra oil. Sprinkle with remaining chopped celery, celery leaves, sea salt (flakes preferred) and freshly ground black pepper. Serve with a spoon.