Australian Ocean King Prawn Company

28/10/2026

🦐🏇 MELBOURNE CUP PRAWN COCKTAIL PLATTER! 🏇🦐

Don’t miss out! Come down and grab some delicious cooked prawns today and get your Melbourne Cup spread sorted! 🥂🍤
Looking for an easy, fresh and tasty platter to impress your guests?

Try this Easy Prawn Cocktail Platter — serves 6! 😍

INGREDIENTS
🦐 1kg cooked prawns
🥑 2 small avocados, sliced
🥬 2 little gem lettuces, leaves separated
🥒 1 Lebanese cucumber, finely diced
🧅 1 shallot, finely diced
🌿 ¼ bunch parsley, finely chopped
🍋 2 limes, cut into wedges
🥄 1 tbsp white w**e vinegar
🥣 140ml bottle Thousand Island dressing
🧂 Freshly ground black pepper

METHOD
1️⃣ Combine the shallot, cucumber, white w**e vinegar and parsley in a small serving bowl.
2️⃣ Place the Thousand Island dressing in another small bowl and season with freshly ground black pepper.
3️⃣ Arrange the lettuce leaves, dressing and cucumber mixture on a serving board.
4️⃣ Add your cooked prawns, sliced avocado and lime wedges.
5️⃣ To serve, place avocado, prawns and a small spoonful of the cucumber mixture onto each lettuce leaf. Drizzle with dressing, add a little cracked black pepper and enjoy! 🤤

✨ Fresh, easy and perfect for your Melbourne Cup celebrations!

🦐 Come down and grab your prawns today before they’re gone!

14/09/2026

QUICK STICKY SALMON WITH RICE AND SALAD

INGREDIENTS
1 tbs vegetable oil
500g Atlantic Salmon - Cut into portions (Salmon Sides available at Hervey Bay Cold Stores)
1/4 cup sweet chilli sauce
450g microwave white long-grain rice
315g Thai salad kit
1/4 bunch coriander, leaves picked (to serve)
1 lemon, cut into wedges (to serve)

METHOD
Step 1 - Heat half of the oil in a large frying pan over medium-high heat. Cook salmon for 3 minutes or until almost cooked through. Turn over, then cook for 2 minutes, brushing with sweet chilli sauce, until salmon is just cooked through.

Step 2 - Meanwhile, heat rice according to packet instructions, and also prepare salad according to packet instructions, reserving crispy onions.

Step 3 - Divide rice and salad among bowls, then top with salmon, and sprinkle with coriander and reserved crispy onion. Serve with lemon.

Simple and tasty!

https://www.woolworths.com.au/shop/recipes/quick-sticky-salmon-with-rice-and-salad?icmpid=sm-copy-recipe_detail_page-ingredients

07/09/2026

🐟🧈 BUTTER-CRUSTED RED EMPEROR 🧈🐟

Golden, crunchy, buttery crust over tender, flaky Red Emperor — an easy dinner that looks seriously impressive! 🤤

🛒 INGREDIENTS

FISH
4 × 150–200g Red Emperor fillets, skinless & pin-boned
1 punnet cherry tomatoes
¼ cup white w**e
Zest of 1 lemon
1 lemon, cut into wedges

BUTTER CRUST
150g softened butter
½ tsp crushed coriander seeds
1 French shallot, finely chopped
1 tbsp Dijon mustard
60g panko breadcrumbs
3 sprigs parsley, finely chopped
Salt & pepper

👨‍🍳 METHOD

1️⃣ Make the crust
Mix all butter-crust ingredients together. Place between two sheets of baking paper and flatten to 1cm thick. Refrigerate for 1 hour until firm.

2️⃣ Prep the fish
Preheat oven to 220°C. Cut pieces of the chilled butter crust to fit each fish fillet.

3️⃣ Roast
Pour w**e into a large oven-safe pan. Add fish and cherry tomatoes, then place the butter crust on top. Roast on the top shelf for 10–15 minutes, until golden and the fish is cooked through.

4️⃣ Make the sauce
Transfer fish to plates. Return the pan to the stovetop, add a squeeze of lemon and bring the juices to the boil.

5️⃣ SERVE & ENJOY! 🍋
Spoon over the buttery pan sauce and serve with waxy potatoes and lemon wedges.

✨ Crispy. Buttery. Fresh. Delicious.

31/08/2026

🌮 PRAWN TACOS WITH LIME-AVOCADO SALSA 🍤🥑

INGREDIENTS

🥑 1 just-ripe avocado, stoned,
peeled & finely chopped

🌿 ¼ cup finely chopped coriander

🌶️ 1 red birdseye chilli, seeded &
finely chopped (optional)

🍋 2½ tbsp lime juice

🍤 1kg raw, thawed prawns, peeled
with tails intact & deveined

🫒 1 tbsp olive oil

🌶️ 1 tbsp Mexican seasoning

🌮 12 small flour tortillas

🥣 ½ cup (150g) mayonnaise

🌶️ 1 tsp smoked paprika

🥬 ¼ red cabbage, finely shredded

🥕 1 carrot, peeled & cut into matchsticks

🌸 2 radishes, thinly sliced

INSTRUCTIONS

1️⃣ MAKE THE SALSA

Combine avocado, coriander, chilli
(if using) & 1½ tbsp lime juice.
Season with salt & pepper.

Set aside for 10 mins to develop
the flavours.

2️⃣ COOK THE PRAWNS

Combine prawns, olive oil & Mexican
seasoning in a medium bowl.

Heat a large frying pan over high heat.
Cook prawns, turning, for 5 mins or
until they change colour & curl.

3️⃣ HEAT THE TORTILLAS

Meanwhile, heat tortillas according
to packet directions.

4️⃣ MAKE THE MAYO

Combine mayonnaise, smoked paprika
& remaining lime juice. Season to taste.

5️⃣ ASSEMBLE

Divide tortillas among serving plates.

Add cabbage, carrot, radish &
lime-avocado salsa.

Top with prawns and drizzle with
the mayonnaise mixture.

Fold to enclose the filling.

🌮 SERVE IMMEDIATELY & ENJOY! 🍤🥑

26/03/2026

😍🍤🍻

Chefs Special is up starting Tomorrow .

Chilli Garlic Prawn Skewers (Local Australian Ocean King Prawn Company) with Jasmine Rice and with an Asian Style Salad.

Available until Sold Out.

Only $28

08/02/2026

Net Maker Position available, Experience required.
Full time for the right person, Working Monday - Friday @ Hervey Bay Coldstores Please Call Barry Murphy 0408 988 598

11/12/2025

26/11/2025

Boats have started unloading ready for Christmas!! Snap Frozen so shop early to avoid the rush!!
OPEN - Monday - Friday 7.30am - 4.00pm (Closed public Holidays)

05/11/2025

We are looking for an experienced Spray painter / Sand Blaster to join our team at Murphy Shiplifts, located at the Hervey Bay Marina. This will possibly become full time employment for the right candidate.
Experience in airless spraying preferred
Please contact Barry 0408 988 598

16/06/2025

Aussie Seafood Chowder!!

18 green King Prawns
(peeled & de-veined)
18 Qld Scallops
500 g Red Throat Emperor fillet (cubed)
2 tbsp butter + 1 tbsp butter, extra
1 onion (roughly chopped)
2 gloves garlic (roughly chopped)
1 small fennel bulb (finely diced)
750g potatoes (cubed)
1 litre fish stock
1 leek (sliced - wash carefully)
2 corn cobs (steamed until tender)
300 ml cream
Salt & pepper
Method:
-In large pot heat butter and saute onion, garlic and fennel until translucent
-Add potatoes & fish stock - simmer until potato is soft
-Remove from heat, add cream & blend/process till smooth (add some milk if necessary)
-Saute leeks in extra butter until tender
-Cut corn kernels from cobs
-Add seafood, leeks and corn and simmer for 5 minutes until fish is just tender
-Add salt & pepper to taste
-Serve immediately with fresh crusty bread and butter... Yum!