ire on the barbecue.
For prawns, add honey, soy sauce, sesame
Marinate the prawns in the ingredients listed under Prawns.
Heat in a pot/pan 1 Tblsp of olive oil and 1 Tblsp butter on medium heat and melt butter into blend in oil.
Add prawns and simmer.
Separately make Sauce by combining all the ingredients for the sauce in a heavy based pan/pot.
when sauce is heated through and thick - sprinkle on chopped Cilantro leaves and remove from stove.
Serve prawns either with sauce separately on the side or toss in prawns into sauce and serve up family style with rice / chips.
Wash and devein prawns but retain the shell. Retaining
Dredge the halibut and shrimp in the Southwest seasoning.
Heat the oil in a saute pan and sear the seafood on both sides.
The fish will take about 4 minutes per side.
The shrimp will take about 3 to 4 minutes total.
Place rice in the center of you serving plates and place the halibut on top.
Spoon the Avocado Salsa on the fish, followed by the shrimp and Tropical Fruit Salsa.
Garnish with a sprig of cilantro.
The recipes for the Avocado and Tropical Fruit Salsas can be found on this site.
Wash the prawns/shrimps and pat dry. Cut
2 wooden skewers in water for 20 minutes. Preheat a griller
f celery, and cook, stirring, for 1 minute.
Stir in
Melt Butter in pan or micorwave and add garlic, rind of one lemon, 1 teaspoon of parsley and a dash off salt and pepper to taste. Then squeeze juice of half the lemon over the top.
Pour this over the prawns. (in a baking dish, I put them onto pre-soaked wooden skewers, but this is optional.).
Grill in oven at 180 degrees celcius for 4-5 mins (or till prawns turn orange) then flip prawns and repeat.
Squeeze the juice of the other half of the lemon, and remaining parsey and PRESTO! the best garlic prawns EVER!
an add all the prawns into mixture, but for better presentation add
For the racks.
Trim any
n open grill.
Peel prawns, discarding shells.
Optional step
r overnight)
Let the prawns marinate, for between 30 minutes and
garlic and pepper and saute for 2-3 mins. Add tomatoes
Shell and devein prawns, leaving the tails on.
For the filling: rub the pork
eep pan.
Shell the prawns, leaving the tail section intact
Peel off shell, devein prawns and rinse in cold water
rape your bowl and mix for just another few seconds to
Heat 4 tbsp oil in a large saucepan, saute onions and 1/2 the garlic until soft then add herbs (reserve 1 tsp for garnish). Deglaze with stock and bring to a boil. Add spaghetti and cook for 5 mins. Add tomatoes and cook for another 3-4 mins.
Meanwhile, heat 2 tbsp oil in a separate pan and saute prawns for 2 mins. Add remaining garlic, saute for 1 min, remove from heat and season.
To serve, add cream cheese to spaghetti and top with prawns. Garnish with herbs.
Whisk together flour, 1 cup water, egg. Season. Cover and set aside for 30 mins.
Heat oil in a heavy-bottomed saucepan over medium-high heat. Dust prawns in cornstarch, shaking off excess. Working in batches, dip prawns in batter then deep-fry for 1-2 mins, until crisp and golden.
Meanwhile, heat honey, vegetable oil and sesame seeds over low heat until smooth and loose. Toss with prawns to coat. Serve immediately with vegetables and rice.