Summer Seafood

 

Prawn salad with Asian dressing

Image and recipe courtesy of Khins kitchen – khinskitchen.com/prawn-salad-asian-dressing/

200 g king prawns peeled and deveined cooked prawns

100 g glass noodles cellophane/ mung bean or rice noodles

1 red onion cut thin slices

8 cherry tomatoes cut in halves

1 red chilli pepper cut thin slices (optional)

handful coriander roughly chopped

handful mint leaves

3 tbsp fish sauce or light soy sauce or salt to taste

3 tbsp lime juice fresh squeeze lime juice

3 tbsp sugar or honey/brown sugar

2 cloves garlic finely chopped/grated

2-3 finger chillies or bird eye chilli (adjust amount according to taste)

 

Defrost the prawns according to the packet instructions. Gather and prepare all the vegetables. Combine all the dressing sauce ingredients, in a small bowl. Mix well until sugar dissolved and set it aside.

Soak the glass noodles in hot boiling water for 8-10 minutes until soft and cooked through. Then drain the water out and shake the excess water out. Or you can boil according to the packet instructions.

In a large mixing bowl, place the cooked glass noodles, prawns, cherry tomatoes, onion, chilli, coriander and mint leaves.

Pour the dressing sauce and toss well to combine everything evenly.

Transfer to serving plate and sprinkle roasted crushed peanuts and fried onions.

 

 

Soy and lime calamari skewers

Image and recipe courtesy of taste.com.au – www.taste.com.au/recipes/soy-lime-calamari-skewers/6354a8e1-12ad-4f07-9074-4fc6dad0604c

1/2 cup rice wine vinegar

1/4 cup reduced-salt soy sauce

2 tbsp lime juice

2 tsp caster sugar

2 tsp sesame oil

3cm piece ginger, peeled, finely grated

2 green onions, thinly sliced

550g calamari tubes, cleaned, cut into 1cm-thick rings

olive oil cooking spray

 

Soak skewers in water for 30 minutes. Drain.

Combine vinegar, soy, lime juice, sugar, oil, ginger and onions. Stir until sugar dissolves.

Cut each calamari ring in half. Thread onto skewers in a concertina fashion.

Heat a barbecue plate on high heat. Spray skewers with oil. Season with salt and pepper. Barbecue for 2 minutes, turning, or until tender. Serve with soy and lime sauce.

 

 

Salmon with corn & capsicum salsa salad

Recipe and image courtesy of bbcgoodfood.com – www.bbcgoodfood.com/recipes/wild-salmon-corn-pepper-salsa-salad

1 garlic clove

½ tsp mild chilli powder

½ tsp ground coriander

¼ tsp ground cumin

1 lime, grated zest and juice, plus wedges to serve (optional)

2 tsp canola oil

2 salmon fillets

1 corn on the cob, husk removed

1 red onion, finely chopped

1 avocado, stoned, peeled and finely chopped

1 red capsicum, deseeded and finely chopped

1 red chilli, halved, deseeded and chopped

½ pack coriander, finely chopped

 

Finely grate the garlic into a bowl for the spice rub. Boil the corn for the salsa salad for 6-8 minutes until tender, then drain and cut off the kernels with a sharp knife.

Stir the spices, 1 tbsp lime juice and the oil into the garlic to make a spice rub, then use to coat the salmon.

Mix the remaining lime zest and juice into the corn and stir in all the remaining ingredients. Heat a frying pan and cook the salmon for 2 minutes each side so that it is still a little pink in the centre. Serve with the salsa salad with extra lime wedges, if you like, for squeezing over.

 

 

Garlic prawns

Image and recipe courtesy of  recipetineats.com – www.recipetineats.com/garlic-prawns-shrimp/

500g / 1lb prawns, peeled and deveined, tail on

4 garlic cloves, finely chopped (don’t use crusher)

1 tbsp extra virgin olive oil

1/2 tsp black pepper

1/2 tsp salt

1.5 tbsp olive oil

50g / 3.5 tbsp unsalted butter, cut into 1.5cm cubes

60 ml dry white wine (Note 3)

2 tbsp lemon juice

2 tbsp parsley, finely chopped (garnish)

lemon wedges

crusty bread

 

Place the prawns, garlic, olive oil and pepper in bowl. Gently toss then set aside for 20 minutes.

Add salt into prawns just before cooking and toss.

Sear in batches, heat oil and about 1/3 of the butter in a large heavy based fry pan over high heat. When the butter is melted, add half the prawns – don’t crowd the pan.

Cook for 1 minute until light golden then turn with tongs. Cook 1 minute then remove onto a plate. Cook the remaining prawns also for 1 minute each side.

Return first batch of prawns back into pan.

Add wine – it will sizzle and be steamy! Stir, scraping the bottom of the pan, until wine mostly evaporates – around 30 seconds.

Scatter remaining butter across pan, add lemon juice. After butter melts, stir for 30 seconds, then remove from stove.

Transfer to serving plate, sprinkle with parsley and serve with extra lemon wedges. Bread for mopping is essential.

 

 

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