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Potted Prawns with Coriander

Sure to delight the tastebuds at any occassion, this recipe partners one of Australia's best loved seafood - green tiger prawns - with the crisp, savoury flavours of Tucker's Natural crackers.

Serves 10

15g preserved lemon zest
10g garlic, peeled and crushed (1 clove)
10g anchovy fillets (reserve the oil to sauté the prawns)
30ml Sambucca
300g green tiger prawn cutlets
1 bunch parsley, finely chopped
200g cream cheese
100ml cooking cream
Salt and freshly cracked black pepper
Tucker's Natural Coriander & Cracked Pepper Crackers



  • Combine the preserved lemon zest (blanch zest in boiling water), garlic, anchovies and Sambucca in a non-metallic bowl. Toss the prawns in the mixture, then cover and put in fridge to marinate for 1-2 hours.
  • Heat a medium sized frypan and add the anchovy oil. When the oil is hot, saute the prawns over a high heat until they turn opaque, approx. 2-3 minutes or until tender and cooked. Season the prawns with salt and pepper, remove from the pan and allow to cool.
  • Finely chop the prawns and parsley and mix them together well. Whip the cream cheese and cream together to combine then fold this mixture gently through the prawns. Spoon the mixture into medium sized bowls or serving dishes and refrigerate until needed. Take them out of the fridge about 20 minutes before required.
  • Serve with Tucker's Natural Coriander & Cracked Pepper crackers.