For this fortnight, if you purchase a kilo of fresh Australian Prawns from them they will give you a tray of 6 oysters absolutely free (this is a saving of $7.99).
With the beautiful weather that we are still experiencing , what better way to enjoy the sunshine than with some fresh prawns and oysters! (well the weather was beautiful, but anytime is a good time for seafood).
Please Click Here for the updated list of who's who on my Local Card this fortnight.
Amanda who owns and runs the Surf, Sun and Sand Cafe down at Ettalong is going to be hosting a Biggest Morning Tea on the 27th May with her goal to be raising $500 in the fight against cancer. Please Click Here for all the information about this fun morning.
If you cannot be there but would like to donate, please Click Here and your generous donation will be gratefully accepted.
This will be a wonderful opportunity to learn from a source that truly understands what it is to be able to tap into Mother Nature's creatures.
If you are interested, or know of anyone who would like to attend this wonderful opportunity, we still have some space available.
Animals so need to be heard right now!
For additional information don't hesitate to contact Virginia on 0414696355 or 4369 8893.
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All recipes from www.taste.com.au
Please enjoy the recipes below.
Gay and The Team from
my Local Card
Prawn spring rolls with plum and shiso
Makes
16
Ingredients
- 16 spring roll wrappers, brought to room temperature for 10 minutes
- 16 green king prawns, peeled leaving tails intact, deveined
- 120g hanpen (Japanese fishcakes), sliced to match the size of prawns
- 6 umeboshi (pickled plums), pitted, finely chopped
- 16 baby shiso or coriander leaves
- Vegetable oil, for deep-frying
- Lemon wedges, to serve
Method
Trim spring roll wrappers to 18.5cm square. Place a wrapper on a chopping board with a point facing towards you. Cut a small incision slightly off centre, below the west-facing point. Place a prawn horizontally across the wrapper and push its tail through the cut (this is so the tail protrudes when rolled).
Top prawn with a slice of hanpen and some chopped umeboshi. Fold bottom third of the wrapper up, then fold in the sides. Roll up once, place a shiso or coriander leaf in the centre, then roll up loosely. Repeat with remaining wrappers, prawns, hanpen, umeboshi and shiso.
Add enough oil to a wok or large saucepan to reach 1/3 of the way up the side of the pan. Heat over medium heat to 180°C. Deep-fry spring rolls, in batches, for 2-3 minutes or until golden and cooked through. Drain on paper towel. Serve with lemon wedges.
Notes
Hapen, Umeboshi, baby shiso available from Asian food shop
Sashimi oysters
Makes
18
Ingredients
- Crushed ice, to serve
- 18 freshly shucked oysters
- 100ml soy sauce
- 2 tbs pickled ginger
- 2 tsp wasabi paste
Method
Spread the ice on a large platter. Arrange the oysters on top and add a little soy, a small slice of ginger and a dot of wasabi. Serve immediately.
Notes
Pickled ginger is the traditional accompaniment to sushi. From Asian food shops and selected supermarkets.
Coconut prawns with chilli lime mayonnaise
These succulent coconut-crusted prawns are easy to make and will impress your guests!
Preparation Time
10 minutes
Cooking Time
20 minutes
Ingredients (serves 8)
- 235g (1 cup) whole-egg mayonnaise
- 60ml (1/4 cup) fresh lime juice
- 1 large fresh red chilli, deseeded, finely chopped
- 175g (1 cup) rice flour
- 3 eggs, lightly whisked
- 1 x 250g pkt shredded coconut
- 1kg green prawns, peeled leaving tails intact, deveined
- Vegetable oil, to deep-fry
Method
Combine the mayonnaise, lime juice and chilli in a small bowl. Cover with plastic wrap and place in the fridge.
Place the rice flour, egg and coconut in separate bowls. Holding prawns by tails, dip them, 1 at a time, into the flour and shake off any excess. Dip prawns into the egg, then press firmly into the coconut to evenly coat. Transfer to a plate.
Add enough oil to a large saucepan to reach a depth of 6cm. Heat to 170°C over medium-high heat (when the oil is ready, a cube of bread will turn golden brown in 20 seconds). Add one-eighth of the prawns to the oil and cook for 1-2 minutes or until golden brown. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat, in 7 more batches, with the remaining prawns, reheating the oil between batches.
Place the prawns on a serving platter and serve with chilli lime mayonnaise.
Notes
Note: You can prepare this recipe to the end of step 1 up to 2 hours ahead. Continue from step 2 up to 30 minutes before serving.
Chilled cucumber soup with garlic prawns
Ingredients (serves 4)
- 2 1/2 telegraph cucumbers, peeled
- 300ml thick Greek yoghurt
- 75ml creme fraiche
- 300ml chicken stock
- 2-3 drops Tabasco sauce
- 1 tsp sea salt
- 2 tbs chopped fresh mint
- 2 tbs chopped fresh chives
- 2 tbs chopped fresh dill
Garlic prawns
- 60ml (1/4 cup) olive oil
- 400g medium green prawns, peeled, tails on
- 4 garlic cloves, sliced
- 1 small red chilli, seeded, thinly sliced
- 3 tbs chopped flat-leaf parsley
Method
Cut two cucumbers in half and scrape out and discard the seeds. Roughly chop the flesh and place in a processor with the yoghurt, creme fraiche, stock, Tabasco, salt and herbs. Process to combine. Place in a bowl, cover and refrigerate. Use a vegetable peeler to cut long strips from the remaining cucumber. Set aside.
To make the garlic prawns, heat oil in a pan on medium-high heat. Add prawns, garlic and chilli and cook until the prawns are just cooked through. Season and toss in the parsley.
Place a pile of garlic prawns in each bowl, spoon around the soup and garnish with cucumber. Season with pepper.
Low-fat barbecued prawns with lime, chilli & coriander
A few of these prawns will spice up your average Sunday barbie, without adding to your waistline!
Preparation Time
20 minutes
Cooking Time
25 minutes
Ingredients (serves 4)
- 2 tbs fresh lemon juice
- 1 tbs fish sauce
- 2 tsp olive oil
- 4 kaffir lime leaves, deveined, finely shredded crossways
- 2 large garlic cloves, finely chopped
- 3 small fresh red chillies, deseeded, chopped
- Salt & freshly ground black pepper
- 1kg (about 12) large green king prawns, peeled leaving head and tail intact, deveined
- 2 tbs roughly chopped fresh coriander
- Lemon wedges, to serve (optional)
Method
Combine the lemon juice, fish sauce, oil, lime leaves, garlic and chillies in a large ceramic or glass bowl. Season with salt and pepper.
Add the prawns and toss gently until the prawns are coated in the marinade. Cover and place in the fridge for 30 minutes to marinate.
Heat a barbecue grill or chargrill on high. Cook the prawns in batches of 3-4 on preheated grill (depending on available space), brushing with the marinade, for 2-3 minutes each side or until they change colour, curl and shells are browned. Place the cooked prawns on a plate and cover loosely with foil to keep warm while cooking the remaining prawns.
Place the prawns on serving plates, sprinkle with the coriander and serve immediately with the lemon wedges if desired.
Thai green curry prawns
Preparation Time
15 minutes
Cooking Time
15 minutes
Ingredients (serves 4)
- 2 teaspoons oil
- 2 tablespoons store-bought green curry paste
- 2 cups (500ml) salt-reduced chicken stock
- 270ml can light coconut cream
- 1 small red capsicum, seeds removed, chopped coarsely
- 1 punnet baby corn, halved lengthwise
- 3/4 cup (45g) broccoli flowerets
- 75g snow peas, trimmed
- 20 uncooked king prawns, heads removed, peeled with tails left intact
- 2 teaspoons lime juice
- 2 tablespoons Thai basil leaves
Method
Heat oil in a large deep non-stick frying pan over medium heat. Add curry paste and stir fry for 1 minute. Stir in stock and coconut cream. Bring to a high simmer, then reduce heat to medium-low.
Add capsicum, baby corn and broccoli. Cook for 8-10 minutes or until tender. Add snow peas and prawns. Cook for a further 2-3 minutes or until prawns are cooked through.
Stir through lime juice and basil leaves, and serve with rice.
Notes
Thai curry pastes are named by colour, but all feature common ingredients such as galangal, shrimp paste and lemongrass. Green curry paste is fragrant and hot.
Use regular basil leaves if Thai ones are unavailable.
Well that's all for this fortnight so until next time stay safe and happy and
Bon Appetit!
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