Thread: Looking for good prawn recipes.

Originally Posted by Driver

Over to you blokes - what else can we do with prawns?

Well I try and make sure I never come the raw prawn.

Seriously though, garlic, chilli, chuck 'em in the wok (green of course) for a few seconds, squeeze some fresh lime on them.

Not unlike your recipe really.

The family favourite: catch prawns, take home & throw into boiling sea water (or just salted water, not fresh) - catch the escapees & throw them in too. Cool in fridge over night, shell & have them on fresh bread with butter, salt & freshly ground pepper. Don't forget - you have to catch them yourself and cook them the same night.

Ditch the prawns and replace with fresh yabbies or marron... little bit of butter chardonay garlik touch of ginger simmer for a minute or 2, take out the yabbies add squeez of lime, pour over the yabbies, serve with cold VB...... yummmmmmm

Any interest in:

Salt & Pepper Prawns
Chilli Salt Squid
Goi Cuon (Red Lantern Fresh Rice Paper Rolls)
Masak Lemak King Prawns (The Malay)

I'd have to transcribe the recipies & notes from Sydney Sea Food School

Green, shelled prawns, marinate for a few hours in the frij in olive oil, chopped birds eye chillies (seeds too), whole pepper corns, hot chilli powder, heaps of smashed garlic (dont peel - just pulversie), cayenne pepper.

Chuck the whole lot on the bbq plate for about 2 minutes, constantly tossing (shouldn't be hard for some of youse), serve with fresh French sticks and parsley butter (not margarine)

Great, informal entree.

Originally Posted by bsrlee

Any interest in:

Salt & Pepper Prawns
Chilli Salt Squid
Goi Cuon (Red Lantern Fresh Rice Paper Rolls)
Masak Lemak King Prawns (The Malay)

I'd have to transcribe the recipies & notes from Sydney Sea Food School

Transcribe away, mate! They all sound good.

Driver I spent six years recently over in the West, the majority in Freo, and got to know heaps of woodies there and from down south. And i found it fascinating that the one passion they all had in common apart from excellent design and construction skills was cooking, and they were all brilliant at it. It seemed like a creative extension of their craft. Flavor Brothers i called them. On returning to Melbourne its the total opposite, or if they have it they keep their passion in the closet. Anyway Im off the subject, and as im not to fond of the prawn but have a great love of the Bug, ill give my fav receipt for Morton Bay or Balmain Bug tails.


Slice the Bug meat down the center and rub a smidgeon of extra virgin olive oil over the flesh then rub a clove of garlic that has been cut in half all over it. Place some good size strips of Jarlsburg or Stilton inside (depends on individual taste) and a little cracked pepper and light squeeze of lemon. Place onto some English spinach (or Silverbeet) and roll up folding the ends in as you go. Place in a heavy dish in the oven with some good `ol Margaret River Chardonay, butter and shallots and cover with foil and bake for 10 minutes max. Serve it with your favorite fresh herb and chilli tomato sauce. Its a flavor burst

Originally Posted by bsrlee

The family favourite: catch prawns, take home & throw into boiling sea water (or just salted water, not fresh) - catch the escapees & throw them in too. Cool in fridge over night, shell & have them on fresh bread with butter, salt & freshly ground pepper. Don't forget - you have to catch them yourself and cook them the same night.

Same but cooked in a kerosene tin over an open fire

Last one for the night as im getting hungry now and need to have a snack before bed time This is one of the nicest things iv ever tasted.

Medium size mushroom caps, stalks removed (If its field keep it small otherwise its to overpowering) and place Bug or Prawn meet inside and cover with a good size runny dollop of quality Brei thats been at room temp for a while, wrap in filo and brush with butter and bake until golden brown.

Sauce - Saute some finley chopped shallots in some butter until soft then add some white wine and reduce, add a cup of cream and simmer for four or five min not reducing to much. Puree or sive a large advocado and as soon as the pastry is goldern brown, add Advocado to sauce and stir (dont cook as it will go bitter) and right at the "last minute" just before serving, the most important ingredent, add a good pinch or five of "mild" curry powder (for the taste not the heat, this is important) stir in for 30 seconds no more, then pour onto plate and sit pastrys on and prepare for a major flavor burst

Boil them in the sea water that you just caught them in.
Cool them in the sea water.
Sit on sand and eat them, still slightly warm. Yum...
Nice finish to a night prawning.

Oh. And take the remainder home to family.

as above but with wasabi dip.

1 kg medium green king prawns
3 egg whites, lightly beaten
1 cup tapioca starch (or substitute corn flour, arrowroot, rice flour or plain flour)
1/4 ice berg lettuce, shredded
3 green onions, sliced on the diagonal (Sydney shallots)
2 medium red chillies, thinly sliced for garnish.
Oil for deep frying
lemon wedges

Method:
Peel & devein prawns (use a toothpick thru the mid-back to hook out the gut without butterflying the prawns) leaving the tails intact
Heat oil to 180 degrees
When ready to cook, dip as many prawns as will go in one batch in egg white, drain well.
Dip in tapioca starch & shake off excess
Lower prawns into hot oil
Deep fry for approx. 1 minute, depending on size of prawns
drain prawns on paper towel.
Repeat the egg & tapioca dipping.
Skim out any left over crunchy bits & make sure the oil is back to 180 before putting the next batch in.
Arrange prawns over shredded lettuce & sprinkle with Prickly Ash
Scatter green onions & chillis over top
Serve with Lemon wedges

Notes:
Can substitute crab, ousters, squid or cuttlefish for prawns.

Prickly Ash can be added to the tapioca starch

If the prawns are not coated JUST before frying & oil is not up to temperature, the result with be soggy & oily, not crisp.


Prickly Ash

1/4 cup sea salt
1/4 cup Szechuan pepper

Heat salt & pepper until salt goes 'grey' (original says brown?) in a dry frypan, stirring constantly to avoid burning.
Pound to a fine powder in a mortar

Will store in an airtight jar for up to 2 months. Use on vegetables, seafood or poultry.

Unfortunately catching and cooking prawns here ain't an option, so my recipe calls for ready cooked ones.

1Kg prawns of choice.





Get woman to peel and devein, then feed them to you with choice of sauce or dressing.





Simple I know, but sometimes they are the best.

Originally Posted by Lignum

Last one for the night as im getting hungry now and need to have a snack before bed time This is one of the nicest things iv ever tasted.

Medium size mushroom caps, stalks removed (If its field keep it small otherwise its to overpowering) and place Bug or Prawn meet inside and cover with a good size runny dollop of quality Brei thats been at room temp for a while, wrap in filo and brush with butter and bake until golden brown.

Sauce - Saute some finley chopped shallots in some butter until soft then add some white wine and reduce, add a cup of cream and simmer for four or five min not reducing to much. Puree or sive a large advocado and as soon as the pastry is goldern brown, add Advocado to sauce and stir (dont cook as it will go bitter) and right at the "last minute" just before serving, the most important ingredent, add a good pinch or five of "mild" curry powder (for the taste not the heat, this is important) stir in for 30 seconds no more, then pour onto plate and sit pastrys on and prepare for a major flavor burst

That sounded so nice I couldn't resist.

Had some prawn tails in the freezer, went to the store today for the rest of the stuff and....viola.......dam nice if I do say so meself.

Thanks Lignum....have a greenie from me.

Regards

Neil