Queensland Prawns

Queensland Prawns Recipes - www.queenslandprawns.com

Endeavour Prawn Tian

Endeavour prawn, avocado, bamboo shoot and taro chip tian – mango, lemon aspen and chilli salsa (*gluten free)

Chef: Craig Squire – Red Ochre Grill, Cairns [www.ochrerestaurant.com.au]
“Modern chefs tend to bastardise terminology for their own convenience or to make a dish sound nice. Thus a tian generally means a stack, as a form of presentation. In reality it’s a French provincial earthenware dish, usually square. In Chinese Daoism it is also translated as heaven, which I like the thought of when eating this dish.”


  • 20 freshly cooked Endeavour prawns, peeled and de-veined
  • 2 avocados, sliced
  • 60g marinated bamboo shoot
    (available at info@AustralianTropicalProducts.com.au )
  • 1 medium taro, available at Rusty’s Markets


  • 1 ripe but firm mango, finely diced


  • Chopped chilli
  • Chopped coriander
  • Finely slivered ginger
  • 60ml rice vinegar
  • 40g lemon aspen, available from Red Ochre, and food wholesalers
  • 60g palm sugar
  • 1 star anise


Simmer the vinegar, aspen, sugar and anise gently for 5 minutes.
Strain through a fine sieve, pressing out and retaining all the lemon aspen juice.
When cool, mix lemon aspen liquid, mango, chilli, ginger, coriander with a splash of fish sauce and sesame oil.


  • Peel and slice taro finely, fry in vegetable oil until golden, drain on paper towel.


  • Slice avocado and assemble in layers with prawns, taro and bamboo shoots.
  • Drizzle salsa around stack.
  • Serve with a fresh pinot gris.


Serves 4 as an entrée