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Here is a recipe we will be trying with the larger prawns. This recipe is from the owner/chef of the "Green Papaya" in Brisbane (who also happens to be the mother of Quan from Regurgitator for those who know what I am talking about...).
We ate this dish a few times at the Green Papaya in Brisbane, and it tasted great!
SBS Food :: Recipe :: Lemon myrtle prawns
Here is my effort from tonight. I picked up my prawns today from Ean.
A couple of chilli's a few cloves of garlic, and some butter.
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Well this looks crappy compared to Dannie's effort, but we made a simplified version of the above recipe tonight. We couldn't get any lemon myrtle, so just used a sliced lemon. We also added 7 large green chillis. All the ingredients were blended together.Quote:
Originally Posted by isuzurover
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No pictures of the finished article, but they tasted AMAZING. We ate them with mayo mixed with blended garlic. (tried a few lamb chops in the same marinade as well)
SWMBO makes up a pretty mean curried prawn dip using up the little tackers.
Use either philadelphia cream cheese or smooth cottage cheese (depends on how much you are thinking of your figure - I don't think of mine at all).
Add a little curry powder and a dash of worcestershire sauce (to taste) and mix thoroughly.
You can then either add chopped cooked prawns in and mix - use the misture as a dip with biscuits - or - don't chop and add the prawns, serve the prawns separately and they can be dipped in the cheese mix, or people who do not like seafood can simply use the cheese mix as a dip with biscuits.
Original recipe uses the little cocktail prawns you get at Coles or similar - but is much nicer using decent prawns.
Is now a good time to bump this?;)
As long as your not a big fat woman!:pQuote:
Originally Posted by Pedro_The_Swift
[ame="http://www.youtube.com/watch?v=yrqOG9U6VyU"]Joe Tex - Ain't Gonna Bump No More (TOTP) - YouTube[/ame]
:spudnikdiscoball::spudnikdiscoball: :spudnikdiscoball::spudnikdiscoball:
Way to bump Pedro!:D:D:D
(wasn't til I got 2 pages in that I realised it is an old thread!:whistling:)
I did some simple as prawns on the weekend.
LandyAndy olive oil,pink rock salt and cracked pepper,LOVERLEY.Also did some pink snapper at the same time MMMMMMMMMMM
Andrew
Prawns in Australia are great.
But waddya reckon about the prawns you can get in Mozambique?
Love them grilled and they also make some great dishes with the fine green leaves off the top of their cassava plants pulped, with prawns, coconut milk and garlic...it is called Matapa...yum!
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If you like the look of these, you should see the mud crabs...AND...the price of this stuff, compared to what is paid in Australia.......let us not go there!!
Made Tempura the other night...
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Ingredients:
U/8 Tigers (Ean)
Bug Tails (Ean)
Scallops
Calamari
Abalone (888 Abalone - Bremer Bay)
Assorted Veggies (including lots of whole chillies :twisted:)
Tempura Batter (Cornflour, Egg white, Ice water, salt), plus extra (wheat)flour and frying oil (canola).
Condiments:
Soy, Wasabi, Pickled Ginger, Lemon, Rice Vinegar
Prepare seafood and veges. Prepare empura batter (just before it is needed). Heat oil, fry in small quantities.
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We have also made Paella a few times, but sorry - no pics.
Cook as one does a galah.
Put 'em in a pot of water with a rock and bring to the boil. Boil until the rock is soft, throw prawns away, eat rock.
Ron (not a fan of seafood).