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To submit a Prawn or Shrimp recipe click here.
16 large, cooked prawns, peeled
4 small, cupped lettuce leaves
2 ripe avocados
French dressing
paprika thin lemon wedges
thin tomato wedges
parsley sprigs
Put 4 prawns aside for garnish. Chop remaining prawns and put aside. Take 4
individual serving dishes and put a lettuce leaf in each one. Wash avocados
and dry. Split in two lengthwise and remove the seeds. Put one avocado half
into each lettuce cup. Pour dressing into the centre where the seed has been
and grind over a little black pepper and salt. Fill the avocado centres with
prawns, pour over more French dressing then top each serving with one of the
whole prawns kept aside. Sprinkle with paprika, and decorate dishes with lemon
and tomato wedges, and a parsley sprig or two.
Serves 4 as an entree
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1/2 cup of olive oil
500g butter
2 bays leaves
2 cups of beer
3 tbsp. minced garlic
1 cup lemon juice
1/3 cup hot pepper sauce
1/4 cup Worcestershire sauce
1 tbsp. salt
1 tsp. black pepper
1/4 cup dried thyme
1 tsp. dried oregano
1kg prawns
Simmer all ingredients except prawns together 10 min.; set aside
and cool. Transfer to a large ovenproof container and marinate prawns in this
mixture 30-40 min. Place in preheated 220ºC oven until shrimp are just
cooked through, about 15-20 minutes, turning occasionally. Serve in deep bowls
with cooking liquid and plenty of French bread.
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Coconut Shrimp with Easy Peanut Sauce
Easy Peanut Sauce
1/3 cup chicken broth, preferably homemade,or use low-sodium canned broth
1/4 cup unsalted peanut butter
1/4 cup hoisin sauce
1 tablespoon Asian fish sauce
Coconut Batter
1 cup all-purpose flour
1 teaspoon baking powder
1-1/2 teaspoons Madras-style curry powder
1/3 teaspoon salt
1/8 teaspoon cayenne
1-1/4 cups flat lager bee
r2 large eggs, beaten
1 cup unsweetened desiccated coconut (available at natural food stores)
1 pound extra-large to large shrimp, peeled with the tail segment left on and
deveined
Vegetable shortening, for deep-frying
To make the sauce:
Whisk all of the ingredients in a small bowl and set aside. (The sauce can be
prepared up to 2 hours ahead, covered, and kept at room temperature. If the
sauce thickens upon standing, thin to a thick dipping consistency with broth
or water.)
To make the batter:
In a medium bowl, whisk the flour, baking powder, curry powder, salt, and cayenne
to mix. Add the beer and eggs and stir with a spoon just until combined (do
not over mix). Fold in 1/2 cup of the coconut. Place the remaining coconut on
a plate.
Preheat the oven to 200° F. Place a wire cake rack over a jelly-roll pan.In
a large, heavy saucepan, melt enough vegetable shortening over medium-high heat
to come 3 inches up the sides of the pan and heat to 360° F. Working in
batches, dip the shrimps, one at a time, in the batter; then roll them in the
coconut. Deep-fry until golden, 2 to 3 minutes. Using a slotted skimmer, transfer
the shrimps to the wire rack and keep warm in the oven. Repeat with the remaining
shrimps, batter; and coconut, allowing the shortening to return to 360°
F. before frying each batch. Serve immediately, with the peanut sauce for dipping.
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Just say we have 1 kg (2 lb) of freshly caught prawns. (You may
have lots more - I hope you do.) If the prawns are alive, put them into fresh
water first and they will "bring up" any sand, etc. Have a big saucepan
ready with about 21/2 litres (5 pints) of water and bring to the boil; throw
in a handful (about 2 tablespoons) of common cooking salt - the good, old-fashioned
salt. Please do not use table salt. The salt helps to preserve the prawns if
they are not to be eaten straight away, and retains the heat of the boiling
water. Small school prawns should be cooked in 3 minutes, the larger prawns
in 4 minutes. To be sure, make a test: the prawns will come to the top of the
water and float, which is a good indication that they are nearly done. Take
out a prawn and hold it to the light. If it is cooked, you will see that the
flesh has shrunk from the shell slightly, and the prawn looks translucent. Be
careful not to undercook your prawns you will know if you have because they
will get a black look on part of the body when cold. As soon as you are sure
the prawns are done, remove them from the boiling water and place in a big bowl
of iced water, to cool them.
Now they're ready to peel, devein and eat with vinegar or lemon and bread and
butter, or in salads, fried rice, curry and all the other dishes that call for
cooked prawns. Don't forget to keep the prawn heads and shells to make stock.
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Curried Prawns in the Old-fashioned Way
1.5 kg (3 lb) cooked prawns, shelled (reserve shells and heads)
2 tablespoons butter or olive oil
3 large onions, chopped
4 small cloves garlic, chopped
1 tablespoon curry powder
salt and freshly ground pepper
4 large sticks celery, chopped finely
2 small capsicums, seeded and chopped
4 tomatoes, chopped, or 1 small can tomatoes, drained
2 teaspoons sugar
1 bay leaf, crushed
1/2 teaspoon basil
1 tablespoon tomato paste
2 cups stock made by cooking the prawn shells and heads in salted water or tomato
juice or wine or water
grated rind and juice of 2 lemons
chopped parsley
Make stock with prawn shells and heads. In a heavy pan melt butter or oil, add
onions and garlic and fry until a pale golden colour. Add curry powder, pepper
and salt, celery, capsicums, tomatoes, sugar, bay leaf, basil and tomato paste.
Cook slowly over a medium heat for 15 minutes. Stir in stock, add peeled prawns
and warm through. Do not cook the prawns or the dish will be spoilt. When dish
is hot, stir through lemon rind and juice. Serve the curried prawns on a bed
of fluffy rice or with lots of fresh, crisply cooked vegetables, hot rolls or
toast fingers. Garnish with parsley.
Serves 4-6
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1 can sardines or 6 king prawns, shelled
juice of 1 lemon or a little water or vinegar
3 gherkins
onion
salt
parsley, finely chopped finely
chopped celery
Pepper (cayenne if preferred)
6 pastry boats
small quantity mashed potato
Mash sardines with lemon, water or vinegar (if using prawns, squeeze
juice over them). Add 2 of the gherkins, chopped (keep one for garnishing),
onion, salt, parsley, celery and pepper. Place mixture in pastry boats.
Cover with mashed potato, streaked with a fork or left plain. Garnish with thin
rounds of remaining gherkin and place on a tray or pavlova plate. Put in a moderate
oven or under the griller for slow heating and browning. Garnish with more parsley.
Serves 6
The dish may be prepared beforehand and popped in the oven just before serving.
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Fisherman's Wharf Garlic Prawns
4 cloves garlic
1/2 teaspoon salt
2 teaspoons black peppercorns, crushed coarsely
2 teaspoons lemon Juice
1 tablespoon brandy
500 g (1 lb) fresh prawns, shelled, cleaned and split lengthwise
olive oil
chopped parsley
1/2 cup cream
Crush garlic with salt, add crushed peppercorns, lemon juice and brandy. Mix
well. Place prawns in saucepan or in those heavy, individual iron dishes you
can now buy to cook and serve garlic prawns in. Add garlic mixture and enough
olive oil to just cover and cook quickly until prawns just change colour. Stir
in cream. Serve hot and sizzling in small bowls garnished with chopped parsley.
Serves 4 as an entree, 2 as a main course
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16 large fresh prawns
8 teaspoons Olive Oil
1/3 cup dry white wine
4 large cloves of garlic, crushed
Chives for garnish
4 Bamboo skewers
Shell and deveine the prawns, leave the tail fan & last segment of the shell
on. Mix olive oil, wine and garlic well in a medium bowl. Place prawns in bowl,
stir until coated and marinate for at least 1 hour. Soak bamboo skewers in water
to prevent burning while cooking. Thread 4 prawns on each skewer. Preheat a
grill to high, or a hot barbeque. Place prawns on foil covered grill, or in
a pan, brush with marinade and grill for 2-3 minutes until they turn pink. Turn
once. Brush with marinade while cooking.
Makes 4 servings.
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Large shrimp, tail on, peeled, devained
3 cloves chopped garlic
1oz. brandy
4oz. dry white wine
juice of one lemon
3 Tbsp. oil
2 Tbsp. butter
1 tsp. white flour
salt and white pepper, to taste
Marinade shrimp, a few hours or overnight, in a mixture of wine, lemon juice,
chopped garlic, one Tablespoon of oil, salt, and white pepper to taste.Heat
a no-stick pan with two Tablespoons of oil and the 2 Tablespoons of butter.
Sauté shrimp one minute, add the two ounces of brandy and flambe. Add
marinade and sprinkle with the one teaspoon of flour. Stir and cook for two
minutes.Serve on a bed of boiled rice.Reduce the juices to a medium sauce and
add to shrimp and rice. Makes 2 servings.
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KING PRAWN SALAD WITH CHILI, CUCUMBER & WATERCRESS
1 tablespoon fish sauce
1 tablespoon palm sugar
3 tablespoons lime juice
1 tablespoon lemongrass, very finely chopped
2 eschalots, finely sliced
3 small red chillis, de-seeded and finely chopped
700g large cooked King or Tiger prawns
1 red capsicum, seeded
2 small cucumbers seeded & finely sliced
1/4 cup mint leaves
1 cup watercress springs
2 tablespoons roasted unsalted peanuts, finely chopped
Prepare the dressing in a medium sized bowl. Mix together the fish sauce, palm
sugar, lime juice, lemongrass, eschalots and chili and allow to stand while
you prepare the other ingredients. Peel and de-vein the prawns leaving the tail
section intact. Add the prawns to the dressing. Cut the capsicum into chunks
and add to the dressing along with the cucumber, mint, watercress and 2/3 of
the peanuts. Gently toss the salad to ensure it is evenly mixed, arrange on
serving plates or a large platter and sprinkle with the remaining peanuts. Makes
6 servings.
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1 kg (2 lb) large fresh prawns, gutted, cleaned and headed
150 g (5 oz) butter
1 tablespoon pure olive oil
1 tablespoon finely chopped white onion
1/2 teaspoon chopped garlic
1 teaspoon Dijon mustard
1 teaspoon chopped fresh herbs (basil, dill, oregano, or your own choice-if
using dried herbs, use only a pinch of each)
1/2 cup brandy
1/2 cup cream
freshly ground black pepper
salt (if needed)
Cut cleaned prawns down the centre and open out butterfly-style,
leaving the tail intact. Melt half of butter and oil in a deep pan; add prawns,
onion, garlic, mustard, herbs, pepper and salt (if used). Cook over medium heat
for 8 to 10 minutes, according to size and thickness of prawns. Add brandy to
pan; flame. Add cream, then thicken with remaining butter. Serve immediately
on very hot plates, garnished with sprigs of parsley and/or fennel, and accompany
with a crisp salad or wild rice. You can adjust quantities according to the
number of prawns you wish to serve per person.
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24 large fresh prawns
2eggs
4 tablespoons cream
1/4 teaspoon tabasco
pinch basil
plain flour seasoned with pepper and salt
about 16 Sao biscuits rolled out to make crumbs
olive oil
lemon wedges
parsley
cocktail sauce
Prepare the prawns as for Prawn Cutlets. Beat eggs, cream, tabasco
and basil together on a large dinner plate. Spread paper on your work bench
and put the seasoned flour on one part and the Sao biscuit crumbs on another.
Dip the prawns first in flour, then in egg and cream, and finally in the biscuit
crumbs. In a large, heavy frying pan, put enough olive oil to cover the base.
Heat. Add prawns and fry over a medium heat, first on one side, then on the
other, for about 10 minutes, until golden. Drain and serve very hot on hot plates
and garnish with lemon wedges and parsley. Serve plain or with creamy cocktail
sauce.
Serves 4 as an entree, 2 as a main course
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2 tablespoons vegetable oil
1 brown onion, chopped finely
1 teaspoon salt
freshly ground pepper
2 large stalks celery, strings removed and chopped finely
1/2 capsicum (green pepper), chopped finely
1 cup tomato sauce
1 cup canned crushed pineapple
1-1.5 kg (2-3 lb) cooked prawns, shelled
Heat oil in a large pan, add onion and cook until tender, being careful not
to burn the oil. Add the salt and pepper, celery, capsicum, tomato sauce and
pineapple, stir well. Bring to the boil, then reduce heat and simmer for about
5 minutes. Add the prawns, mix well, and heat through, remembering that the
prawns are already cooked. Serve over a bed of rice.
Serves 3-4
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125 g (4 oz) butter
Juice of 2 lemons
500 g (1 lb) cooked prawns
1 teaspoon anchovy sauce
2 2/2 cups white sauce
lemon slices
Melt the butter in a pan with the lemon juice and then add the
prawns and anchovy sauce. Allow to stand in a warm place for 30 minutes until
a nice pink colour. (The lemon draws the colour from the prawns). Stir in the
warm white sauce and add cayenne pepper to taste. Allow to boil, stirring, simmer
for 2 minutes and serve very hot on toast with slices of lemon.
Serves 2
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Prawn and Brandy Savoury Spread
500 g (1 lb) cooked or fresh prawns
1/2 cup dry white wine
90 g (3 oz) butter
4 drops tabasco
salt and freshly ground pepper
1 stick celery finely chopped
pinch nutmeg
pinch cayenne pepper
juice of 1 lemon
1/2 cup fish stock (from green prawns, if used) or water
1 tablespoon brandy
sprinkle paprika
melted butter for sealing
lemon Juice
If using green prawns, cover them with water, add salt, bring to the boil and
simmer 8, minutes. Drain prawns, reserving stock. Peel prawns, put in blender
with wine, butter, tabasco, salt and pepper, celery, nutmeg, cayenne, lemon
juice and stock and blend for one minute or until smooth. Remove from blender,
add brandy and paprika. Pack in small jars, seal with melted butter and screw
lids on tightly. The spread should keep for 3 to 4 days in the refrigerator.
Serve on fingers of hot buttered toast or on savoury biscuits and sprinkle with
lemon juice. If you don't have a blender, this can be made in the old-fashioned
way with a mortar and pestle.
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Prawn, Asparagus & Noodle Stir Fry
Sauce
1/4 cup fish or vegetable stock
2 teaspoons hoisin sauce
1 tablespoon salt reduced soy sauce
2 tablespoons rice vinegar or white wine
Ingredients
700g cooked Prawns
100g Cellophane noodles (or rice noodles)
2 teaspoons peanut or macadamia oil
few drops sesame oil (optional)
1 tablespoon chopped fresh ginger
1 spring onion, chopped
1 bunch asparagus, woody stems discarded and chopped
1/2 cup lightly packed coriander leaves.
Peel and devein prawns, leaving tail intact. Pour boiling water over noodles
and soak for 10 minutes, then drain. Combine sauce ingredients. Heat oil in
a wok or non-stick frypan, add ginger and onion and stir fry 1-2 minutes. Add
asparagus and stir fry 1 minute, then prawns and cook a further minute. Pour
over sauce, add drained noodles and coriander and stir quickly just to heat
through. Serve immediately.
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PRAWNS AND CORIANDER BRUSCHETTA
400g cooked Prawns
Coriander Pesto:
1 bunch coriander
1/3 cup cashews, almonds or pine nuts
1 tablespoon olive oil
2 tablespoons lemon juice
1 clove garlic, chopped (optional)
Italian, sourdough or Ciabatta bread
Peel prawns. Place the pesto ingredients in a food processor and process until
just combined, but still coarse. Toast bread, spread with pesto and top with
prawns.Serve with wedges of lemon or lime.
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1 kg (2 lb) fresh prawns
pepper and salt
flour
water
oil or deep-frying
lemon wedges or cocktail sauce
The time-consuming part of making prawn cutlets is the preparation beforehand.
Cut or pull off heads. Shell, being careful not to remove tail. Split prawns
down back and devein. Wash and pat dry. Open prawns out and flatten, using the
flat side of a cleaver, a rolling pin or a broad-bladed knife. Season the prawns
with pepper and salt and refrigerate, covered, until ready to cook. Make a very
fresh batter of just plain flour, adding cold water slowly and beating until
you have a thin, runny batter, just like pancake batter. Heat oil in a deep
saucepan or fryer, which should be at least half full. Dip the prawns in the
batter and add to oil, a few at a time. The prawns come straight up to the surface,
and in a couple of minutes they are cooked. Drain well.
Serve straight away with lemon wedges or, as we do, a creamy, freshly made cocktail
sauce. Nothing to it -no secret batters, just very fresh batter, good prawns,
the best of cooking oil and cooked to order, not reheated.
Serves 4 as an entree, 2 as a main course
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BBQ Tiger Shrimp or Prawns cleaned and marinated in Teriyaki and
Pineapple juice. (Can hotrod marinade any way you choose.) For kabobs wrap shrimp
in 1/3 slice bacon, tomatoes, mushrooms, pineapple, onions, peppers, what ever
you want and soak kabobs for 2 hours. BBQ until bacon is crisp on med heat of
BBQ. *Soak skewers first for 1 hr in water.
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Prawn Salad with Avocado Dressing
1 kg (2 lb) cooked prawns, peeled lettuce cups, tomato,
spring onions, cucumber and any other ingredients you care to add
For the avocado dressing
2 avocados
grated rind and juice of 1 lemon
freshly ground pepper and salt
1 onion, grated
1/4 teaspoon paprika
1 tablespoon olive oil
1/2 teaspoon tarragon vinegar
Wash the avocados and dry. Cut in half lengthwise, remove seed. Scoop flesh
out into basin, mash a little with a silver fork or wooden spoon. Add grated
rind and juice of lemon, pepper and salt, onion, paprika and vinegar Mix. Beat
in olive oil with a wooden spoon, or puree mixture in a blender. Cover and refrigerate
until needed. This makes 3 cups of puree. Put lettuce cups on plates and fill
with prawns. Arrange other salad ingredients attractively around prawns. Serve
salads with dressing poured over, or in a separate bowl so that guests can help
themselves.
Serves 6
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1 kg (2 lb) large fresh prawns, shelled
(It doesn't really matter if they are small;
they just take longer to shell and devein.)
1 egg beaten in 2 tablespoons cream
plain flour seasoned with pepper and salt
2 cups cooked rice
2 tablespoons butter
4 cloves garlic, crushed, or a pinch dried basil
2 brown onions, chopped finely
4 large sticks celery, strings removed and chopped finely
1 small or 1/2 large green capsicum (pepper), washed, seeded and chopped finely
1/2 teaspoon tabasco
olive oil
parsley, chopped finely
lemon wedges
Split prawns down centre of back and remove vein. Flatten a little if prawns
are large and thick. Dip prawns in egg and cream mixture and toss in flour.
Put on a plate, cover and put in fridge until ready to cook. Put cooked rice
in a colander, cover with a damp cloth and place over saucepan of gently boiling
water to reheat.
In a saucepan melt butter over a low heat. Add garlic, onions, celery, capsicum,
pepper and salt and tabasco, mix well and cook slowly for about 12 minutes,
when vegetables should still be fairly crisp. Keep warm but do not cook further.
Heat olive oil in a shallow pan, add prawns and fry over a medium heat for 5
to 10 minutes, according to size and thickness, until golden brown. Drain well.
Serve on very hot plates, using the rice as a foundation, flattened on plate.
Pile green vegetable mixture on top and put the prawns in the centre. Garnish
with finely chopped parsley, or any green garnish you may have, and plenty of
lemon wedges. This can be eaten as an entree or as a main meal, with soy sauce
or sweet and sour sauce as desired (see sauces).
Serves 4
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1/2 lb of prawns
2 onions
4-6 garlic flakes
1 inch piece of ginger
1/2 tsp of mustard seeds
1/2 tsp of cumin seeds
1-2 tsp of red chilli powder
2 tbsp of brown vinegar (see below for recipe)
Brown Vinegar: In 2 cups of water add 5 cloves, 1 inch piece of cinnamon and 5 big cardamoms. Boil it for 15-20 minutes. Turn off the fire and add 2 table spoons of white vinegar and 2 table spoons of caramel syrup (In a bowl add 2 tbsp of sugar and 2 tbsp of water. Keep it on stove without stirring. When sugar starts to burn add 2 tbsp of water).
Marinate prawns with above ingredients for 1 hr. Heat little oil. Add the marinated
prawns in it and stir it till prawns are well fried. Then add puree of 2 tomatoes
and cook it till tomatoes become tender. Add two cups of water and cook it on
low heat till prawns become tender and gravy becomes thick.
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2 tablespoons olive oil
2 spring onions, chopped
1 clove garlic, crushed
1-1/2 cups Arborio rice
grated rind and juice of 1 lemon
250ml (1 cup) dry white wine
1 litre hot chicken stock
1 cup chopped fresh herbs (eg. basil, parsley, chives, mint)
cracked black pepper to taste
600g cooked Prawns peeled, leaving tails intact
Parmesan cheese shavings & chives for garnish
Heat olive oil in a heavy based large saucepan. Add onion and
garlic and cook for 1-2 minutes or until translucent. Add rice and cook 1-2
minutes. Pour in wine and cook, stirring until all liquid is absorbed. Add half
the chicken stock and cook, stirring occasionally until all stock is absorbed,
add the other half of the stock and cook, stirring occasionally for 15-20 minutes
or until just cooked. Stir through herbs, pepper, lemon juice and prawns, turn
off heat and let stand covered for 3 minutes or until prawns are warm Serve
immediately scattered with a few parmesan cheese shavings and chives
Makes 4 servings.
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SATAY PRAWNS WITH GARLIC SNAKEBEANS
500g fresh medium prawns, peeled, deveined, tails left intact.
125ml (1/2 cup) Satay marinade
1 tablespoon vegetable oil
1 teaspoon freshly crushed garlic
1 bunch snakebeans, cut into 10cm lengths
2 green onions (shallots), sliced thinly on the diagonal
Place prawns into a bowl and coat in satay marinade. Cover and refrigerate
for at least 20 minutes to marinate. Heat half the oil in a wok over a high
heat and add prawns. Cook, stir-frying for 3-5 minutes or until just tender
and crisp. Remove and keep warm. Reheat the same wok and add remaining oil.
Add garlic and snakebeans and stir-fry for 1-2 minutes. Remove from heat and
toss through green onion. Place snakebean mixture on a plate and top with prawns.
Serve immediately. Serves 2 as a main, 4 as entree
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500 g (1 lb) cooked lobster meal (fresh or frozen), chopped very
finely,
or 500 g (1 lb) peeled prawns, fresh or frozen, chopped
3/4 cup mayonnaise or salad dressing
1/2 teaspoon chilli sauce
1 teaspoon finely chopped capsicum
1 teaspoon grated onion
pinch salt
1 tablespoon chopped parsley
16 hard-boiled eggs
thinly sliced red capsicum
Defrost lobster or prawns if frozen. Combine lobster meat, mayonnaise, chilli
sauce, capsicum, onion, tabasco sauce and salt. Cut eggs in half lengthwise
and remove yolks. Fill each egg white with 1 tablespoon of the lobster mixture.
Sprinkle with chopped parsley and chill. just before serving, place a strip
of red capsicum across each egg -remember, eye appeal does the trick every time.
Makes 32
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500 g (1 lb) large fresh prawns, peeled,
deveined
2 large capsicums (green peppers)
8 rashers bacon, cut into sixths
3 115 g (4 oz) cans champignons, drained
1 cup vegetable oil
1 teaspoon salt
pepper
Cut prawns into quarters. Wash green peppers and cut into 3 cm (1 in) squares.
Alternate prawn, bacon, mushrooms and green pepper on 48 small skewers or round
toothpicks, the toothpicks about 8 cm (3 in) long. Place kebabs on a well-greased
griller. Combine oil, salt and pepper to taste and brush kebabs with sauce.
Grill quickly, brushing with oil mixture and turning until cooked (10 to 15
minutes).
NOTE: You can make these earlier on the day of the party, but please
be careful when reheating them. Remember, preheat oven to very hot, then lower
temperature when you put the seafood in. Seafoods cook in a few minutes, and
the prawns will be ruined if cooked too long.
Makes about 48
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1 lb shrimp pealed and cleaned
2 tablespoon of garlic paste
1 teaspoon of tandoori powder
1 tablespoon lemon juice
1 tablespoon ginger paste
1 tablespoon of corn starch powder
1/2 teaspoon red chilli powder
oil for frying
salt to taste
Take the cleaned shrimp and mix all the above ingredients. Take a deep frying
pan with oil and after the oil is heated deep fry the shrimps and strain the
oil and serve with green chutney or ketchup
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500g prawns or shrimp
1/4 cup olive oil
4 lg. garlic cloves, crushed
1 tsp. oregano
6 Italian tomatoes cut in strips, seeded
1/2 cup Greek black olives
500g fettuccine
1 cup crumbled feta cheese
1/4 cup parmesan cheese
1/2 cup fresh basil
Heat oil in skillet, add garlic, and cook. Add tomatoes, oregano, and cook
2 minutes. Add olives and keep warm. Meanwhile, grill shrimp and cook pasta.
Drain and add to skillet. Add feta, parmesan and fresh basil. Toss with shrimp
and salt and pepper to taste.
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Stuffed Fresh King Prawns
with a luxury filling and sauce
24 large fresh king prawns,
raw oil for frying
beer batter
Beer Batter
2 large cups plain flour
1 can beer
1 teaspoon salt
2 egg whites, lightly beaten
To prepare the batter, put flour in a deep basin and add the beer
slowly. Add salt, mix to a smooth, thin batter, and then add the egg whites.
You may have to add a little more flour at this stage -the batter has to be
well mixed and kept thin, yet retain "body".
Filling
6 slices thick bacon
1 tin spinach
1 large egg
1 onion
butter
1 clove garlic, crushed
parsley
breadcrumbs
pinch salt
1/2 cup sultanas, soaked in wine and drained
Sauce
1 small jar chutney
1 tablespoon curry powder
6 fine shallots, chopped
1 small jar mayonnaise
1 egg white, beaten
Butterfly the prawns by cutting each one down to the start of the tail and gently
flattening both sides. Devein and remove the heads. Remove bacon rinds and chop
bacon finely. Drain the spinach well. Chop the onion and fry lightly in butter
with the garlic. Mix the filling ingredients together, using enough breadcrumbs
to bind. Fill the cut section of the butterfly prawns with the mixture, press
the sides firmly together and set aside in the refrigerator for a while to firm.
Prepare the sauce by blending all ingredients together carefully, adding the
egg white last. Serve in a large bowl or individual dishes. When you are ready
to cook, dip stuffed prawns carefully in the batter, and fry in your favourite
cooking oil (mine is olive oil) for 5 minutes in a deep pan. Remember to have
the oil hot, but not at boiling point or the prawns will cook outside first.
Serve with the delicious fruity curry sauce. Serves 6
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3 tbsp butter
2 tbsp minced garlic
1 and 1/2 lb fresh shrimp, peeled and deveined
1/4 cup dry white wine
1/2 cup tomato sauce
1 and 1/4 cup heavy cream
1/2 tsp basil or 1 T. fresh basil
1/2 tsp oregano
2 egg yolks
2 tbsp minced fresh parsley
Salt and white pepper
Melt butter in skillet. Add garlic and cook, stirring constantly, for about
a minute. Add shrimp and cook over medium heat until pink. Add white wine and
tomato sauce and cook for another minute. Blend in 1 cup of the cream, basil
and oregano. Beat egg yolks with remaining 1/4 cup cream and add to sauce, stirring,
over medium heat until sauce thickens. Do not boil! Season to taste with salt
and pepper. Serve over hot buttered pasta and sprinkle with fresh minced parsley.
Serves 4
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1-1. 5 kg (2-3 lb) cooked prawns, shelled
4 tomatoes, chopped
250 g (1/2 lb) button mushrooms
1 12 cup warm white sauce
25 g (4 oz) butter
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon mustard
parsley
Put the prawns, tomatoes and mushrooms through a hand mincing machine or blender,
or chop together very finely. If using a blender, be careful not to blend too
long - just a few seconds will do. Put mixture in saucepan with white sauce
and other ingredients, except parsley. Allow to come to boil; simmer for 5 minutes.
Serve over rice or noodles, and garnish with parsley.
Serves 4
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TROPICAL PRAWN KABOBS WITH PINEAPPLE MINT CHUTNEY
600g fresh or cooked Prawns, peeled leaving tails intact.
2 cups diced paw paw or mango
Fresh Basil leaves
Juice of 1 lime
Freshly ground pepper to taste
2 teaspoons basil or lemon myrtle seasoning
Chutney:
1&1/2 cups diced fresh pineapple.
2 tablespoons chopped fresh mint
2 tablespoons mint relish
1 small red chilli, seeded and finely sliced
1 tablespoon wine or cider vinegar
2 tablespoons orange juice
2 tablespoons finely diced red onion
Soak bamboo kabob skewers in water for 15-20 minutes to prevent burning. Thread
prawns, paw paw and basil onto kabobs and place on a high sided dish. Sprinkle
with the juice and seasonings and refrigerate for 20-30 minutes. Combine chutney
ingredients and refrigerate until ready to use (This can be made the day before).
Heat a grill or barbecue and cook kabobs until prawns are just cooked (too long
and they won't be as tender and moist). Serve with the chutney spooned over
or on the side and some crusty bread. Makes 6-8 kabobs.
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Dressing
1 chilli, finely sliced
1 tablespoon fish sauce
1 tablespoon rice wine vinegar
grates zest and juice of 1 lime
1/2 teaspoon sesame oil
Ingredients
16 cooked Prawns, peeled.
1 cup Pineapple
1/2 diced paw-paw or papaya
1 Lebanese cucumber, diced
1/2 Spanish onion, finely diced
1/2 cup fresh chopped mint (or coriander or dill leaves)
1/4 cup raw cashews.
In a bowl, lightly toss together the prawns, fruit, cucumber and onion. Scatter
over the coriander and cashews. Place the dressing ingredients in a jar and
shake to combine. Pour over salad. Allow to sit in refrigerator for at least
15 minutes before serving to allow flavours to develop.
Makes 4-6 servings.
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500 g (1 lb) cooked school prawns, peeled
1 cup foundation white sauce
1 teaspoon sugar
1 teaspoon worcestershire sauce
cayenne pepper, to taste
few drops lemon juice
Use the shells and heads of the prawns to make the stock you will need for the
foundation white sauce.
To heated white sauce add the prawns, anchovy essence, cayenne pepper and lemon
juice. Cover the saucepan and let sauce cook on a low flame without boiling
for a few minutes. Serve hot.
Serve over fish casseroles, grilled or steamed fish. You'll get
plenty of praise for this one.
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