Prawn Chowder Pies

Comfort winter food at its best

Ingredients

PASTRY / SAVOURY PASTRY

• 450g plain flour

• pinch salt

• 300g butter

• 2 egg

• 1 tablespoon water

500g peeled prawns |4x hero’s with tail on

• ¼ Leek diced

• ¼ Onion diced

• ¼ Fennel diced

• 2 celery sticks diced

• 1 tablespoon Lemon thyme

• 100ml White wine

• 1 medium potato peeled and diced Potato

• 100ml cream or more

• ¼ cup chopped parsley

• 20g Flour

• 20g butter

• White pepper

• Seaweedery Prawn Oil

  STOCK

• 1 kg mussels bearded

• 200ml chicken stock

Method

1. Rub butter through flour & salt until fine crumb, add egg & water to bring the pastry together, rest  for 20 minutes

2. In a medium pot bring the chicken stock to the boil, add the mussels, cover with a lid & cook for 2 minutes or  until the shell open,.Reserve the cooking liquid & deshell the mussels, stand aside.

3. In a medium saucepan add the butter & leek, onion, celery, fennel , and thyme cook , for 2 to 3 minutes, add the wine & reduce by 2/3rds

4. Add the flour and stir, for 30 seconds add the mussel stock & bring the base  to the boil add the potato & simmer for 10 minutes

5. Roll the pastry out 3 mm thick and cut  to the size of your individual pie tin 9cm.Cut out your lids, and make a small hole in the top for your prawn.

6. Add the  prawns to the chowder, cook for 3 minutes or  until they are cooked, add mussels.

7. Finish with cream & parsley, cool down

8. Fill the pies just under the rim,brush the pies with egg wash &  sprinkle with  thyme salt & pepper

9. Bake in a hot oven 220  degrees for 12 minutes.

10. Serve with your prawn sitting out of the hole, drizzle  a few drops of prawn oil over it for the ultimate aroma of Prawn shell

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Prawn Oil

$25.00

:: NEW BATCH ::

This is a flavour bomb, a natural prawn shells flavour to use as a seasoning when you cook. A secret chef’s ingredient

This flavourful ingredient is often featured in MasterChef recipes. When chefs are making all those delicious dishes the flavour is actually coming from the prawn shells and heads, not from the prawn itself. And there is a bit of process involved which requires time, skills and labor to extract it. We replicated this process saving over wise discarded premium Australian wild caught prawn shells and made this amazing flavour bomb, all natural.

Just one teaspoon can make any pasta a prawn pasta – I use it for fried rice, paellas, laksas, wontons … anywhere you want to add a layer of the prawn taste

Our delicious prawn oil is made from discarded prawn shells
of premium wild caught Skull IslandTiger Prawns

A bit of a background story

When you buy frozen prawns their shells are often missing – have you ever wondered about what happens to them?

Well, usually they go straight to the landfill, sharing the same route as almost 50% of seafood catch, which includes prawn shells, fish carcasses and heads. And these parts hold the most flavour and nutrition, used by chefs at the restaurant kitchens to create delicious meals!

We set our mission to rescue these flavours and nutrition and bring them to your table

Flavour enhancer + health boost

Use it on: risottos, pastas, fried rice, mix with pork mince (think prawn and pork wontons) - check our recipe page for an inspiration

Tiger prawns from Skull Island in the Gulf of Carpentaria are the biggest you can find in Australia!

Measuring up to 26cm in length and 100g in weight, these juicy behemoths of the prawn underworld are truly king on the plate.

Certified ‘sustainable’ by the Marine Stewardship Council (MSC), Skull Island tiger prawns caught by Austral Fisheries are the world’s first certified sustainable tropical prawns. They are only caught during the months of August to November each year, and only caught during the night to ensure minimal impact on bycatch.

Now we ensure that all parts of these precious catches are consumed with shells transformed into delicious prawn oil for you to enjoy.

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