• 24 Yamba Wild king prawns

  • 2 long green chillies, finely chopped

  • 1 teaspoon of grated ginger

  • 2 cloves of garlic

  • 1 tablespoon fish sauce

  • 2 tablespoons of vegetable oil

  • 2 cups jasmine rice

  • ¼ cup coconut cream

  • ½ teaspoon table salt

  • Garden salad

Steps for Prawns

  1. Mix the chillies, garlic, ginger and fish sauce in a small food processor until you get a rough paste texture, and then stir in vegetable oil.

  2. Peel the prawns with the tails and mix with marinate

  3. Thread onto skewers lengthways.

  4. Cover and refrigerate for 1 hour to infuse flavours.

  5. Preheat grill and cook for 1‐2 minutes each side or until just cooked through


Steps for rice

  1. Rinse rice under cold water and place in saucepan with 2½ cups of water.

  2. Bring to the boil and cook uncovered for 8‐10 minutes or until tunnels appear.

  3. Reduce heat to low and cook covered for another 5 minutes.

  4. Remove from heat and stir through coconut cream, salt and extra chilli. Allow to stand for 5 minutes, covered.


Serve with a beverage of your choice and garden salad.



  • 500g of Yamba Wild school prawns

  • 1 teaspoon grated lemon

  • 1 tablespoon lemon juice

  • 1 teaspoon of crushed garlic

  • 2 teaspoon lemon pepper seasoning

  • 2 tablespoon olive oil

  • 2 teaspoon parsley, fresh or dried


Steps for Prawns

  1. Mix all ingredients together.

  2. Toss in pan or on the barbecue until the prawns go pink and are cooked.

  3. Season with freshly ground pepper and salt,

Serve with a beverage of your choice, chips and salad.

Little River and Rebel II Trawlers, Yamba Marina, 3 Yamba Rd,
Yamba NSW Australia 2464 
Tel: 0428 460 261
Level 14, 309 Kent St Sydney NSW 2000 
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