This might just be my favourite combination for a pasta sauce. Slice 400g (14 oz) of white zucchini (courgettes) and 400g (14 oz) of prawns (shrimp) into similar sizes. Have ready a little white wine, 4 minced cloves of garlic, chilli flakes, salt, freshly ground black pepper, lemon juice and the finely grated zest of…… Continue reading prawn and white zucchini pasta
Tag: prawns
prawn saté
Skewered prawns (shrimp) glazed with a sticky soy are cooked over hot coals in this recipe from FIRE ISLANDS Recipes from Indonesia by Eleanor Ford. For serving, I used my favourite saté sauce recipe. For the saté sauce, mince (very finely or in a food processor) an onion, 2 cloves of garlic, a chilli or two and a knob…… Continue reading prawn saté
fish pie
A delicious fish pie cooked by Thomas. Perfectly cooked fish and seafood topped with an excellent creamy mash. What’s not to like? Make the mash first. Peel 1kg (2.2 lbs) of starchy potatoes and cut them into 5cm (2″) dice. Place them in a pan, cover with cold water and bring to boil. Cook for…… Continue reading fish pie
seafood japchae
Japchae is amongst the most popular dishes in Korea. It’s a stir-fry of noodles, vegetables and, in my case prawns and squid. The transparent noodles are made of sweet potato starch and have a lovely chewy texture. Soak 6 – 8 whole dried shiitake mushrooms in boiling water for a few hours before you start…… Continue reading seafood japchae
prawns in spicy tomato sauce with caraway
This interesting recipe, from the wonderful Moro: the Cookbook by Sam and Sam Clark, hails from Turkey. In a heavy saucepan heat some olive oil and gently fry 3 thinly sliced cloves of garlic until they colour slightly. Add 1½ teaspoons of whole caraway seeds and 2 crumbled dried chillies and cook briefly. Add a…… Continue reading prawns in spicy tomato sauce with caraway
prawn and butternut curry
The acidity of tomatoes and the sweetness of butternut pumpkin (squash) lend a great balance to this prawn (shrimp) curry. If you’re looking for a way to impress, use the outside of the pumpkin as a serving dish. In a heavy saucepan, melt some ghee or vegetable oil and add a finely diced onion, 3…… Continue reading prawn and butternut curry
prawn and zucchini pasta
A delicious meal even with store-bought pasta. The flavour of this pasta dish is greatly enhanced by using the prawn (shrimp) heads and shells. Peel raw green prawns, approximately 6 to 8 per person. Slice the prawns in half lengthwise and set aside. Boil a large pot of salted water for the pasta and when…… Continue reading prawn and zucchini pasta
seafood stew
This hearty seafood stew (Cioppino) is Mexican in heritage and was lovingly recreated by Mary from this Rick Stein recipe. Instead of monkfish, Mary substituted Rock Ling. Remove the heads and shells from 12 large prawns (shrimp), leaving the last tail segment in place. Set the prawns aside and simmer the heads and shells in…… Continue reading seafood stew
spicy prawns + vegetables in coconut
These two dishes use Belacan, a shrimp paste pressed into a block and sun-dried. It’s an essential ingredient in Malaysian cooking which adds a unique depth of flavour. Pre-roasting, a necessary step, reduces it’s very strong smell and flavour. Wrap a piece in foil and roast it over an open flame or in the oven until…… Continue reading spicy prawns + vegetables in coconut
gnocchi masterclass
My lovely foodie friend Fifi took me along to Taste of Melbourne where we attended a Electrolux Chefs’ Secrets masterclass by Scott Pickett. The attendees divided into teams and helped to prepare lunch. The gnocchi were made with 1kg (2¼ lbs) of cooked and passed potatoes, 150g (5¼ oz) of plain flour, 1 egg + 1 yolk, 80g or more (3…… Continue reading gnocchi masterclass
michelle picker cooks 