Tag Archives: prawns

Prawn Aglio Olio

Mona has been turning them out, dish after dish, and here’s the latest.

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  • Spaghetti, cooked al dente in salted water with a dash of olive oil, reserve a bit of the water
  • Prawns, marinated for 10 minutes with oregano, black pepper, salt and a dash of lime juice (optional)
  • Red chilies, sliced
  • garlic, finely diced
  • shallots, sliced
  • fresh basil, sliced
  • salt
  1. In hot oil, over high heat, stir fry the prawns and sliced chilies till just done; keep aside.
  2. Add more oil to the pan, saute the garlic and shallots till golden, taking care they don’t blacken.
  3. Add the cooked spaghetti and salt as required.
  4. Add the prawns and chopped fresh basil, toss lightly, adding a bit of the reserved water if too dry.
  5. Drizzle extra virgin olive oil and some more crushed black pepper, serve immediately.

Mmmm, mmmm, mmmmm ….

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Prawn Barley Risotto with Chili Gremolata

Here’s another one, part of the weekly mission to source and try out ‘something new’, something different. This was interesting and the addition of a fresh fig salad both brightened and lightened the density of the risotto.

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  • Olive oil
  • 1 medium onion, chopped fine
  • 2 cloves garlic, crushed
  • 1 1/2 cups pearl barley
  • 4 cups vegetable stock or water
  • peeled, medium king prawns
  • 1/4 cup grated parmesan
  • arugula
  • 160g labne

Chili Gremolata

  • 1 tbsp finely grated lemon rind
  • 1 fresh long red chili, seeded, chopped fine
  • 2 tbsp fresh parsley, chopped fine
  1. Heat oil in a large sauce pan on a high heat, cook onion and garlic till soft. Add barley, cook, stirring till coated.
  2. Add stock, bring to boil, reduce heat and simmer covered for a half hour, or till the barley is almost tender.
  3. Add prawns, simmer uncovered till the barley is tender, liquid absorbed. Add parmesan and arugula, stir to combine.
  4. Mix the gremolata ingredients in a bowl, serve risotto topped with labne and the gremolata.

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Notes

Didn’t have labne, so gave that a miss.

The gremolata would do well with a dash of salt and the spicier the chili, the better the piquancy and contrast.

Didn’t mix the arugula into the hot barley mixture – didn’t want it wilted or soggy – so a salad, with arugula, served on the side worked better.

And as for the salad, used whatever was on hand – fresh figs, mixed salad leaves, cherry tomatoes, olives, avocado …

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Phil’s Seafood BBQ

Fresh from start to finish : from wet market to grill !

It was a very early a.m. wake up, to get to the wet market as the stalls were opening and the fish unloaded … Tekka, stirring to gleaming scales and slippery heaps on the one side, vegetables being unpacked in another, eggs heaped, chicken/s diced, curry pastes in packets, meat prepared as chops, mince, cubes or for a stir-fry; the commerce and energy of food and food preparation on a Wednesday morning.

So as Phil inspected sea bass, king prawns, crab, salmon and more, moving from stall to stall, I got fresh salad leaves, some tempe and tahu from the busy, no-time-to-talk mother of two (the old grandmother packed them up for me, hands trembling, but careful and punctilious in her work), and then a couple of dozen organic, low cholesterol eggs, fragrant basil and a pomegranate.

Watching the vendor weigh and clean the fish was watching performance art of precision and detail : scaling and gutting the fish, the careful removal of fins, the drying and the packing, even as he beautifully sliced salmon for another customer and laid them in a perfect fan-shaped wedge on the scales.

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The wine was poured and the coals flared and settled to a heat.

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The fish was wrapped in a banana leaf, the prawns de-veined, the squid cleaned and skewered, and left-over grilled salmon was converted into a fried rice with toasted seaweed and sesame seeds.

And a salad was assembled : arugula, oak leaf lettuce and sliced fennel, pomegranate arils, crumbled feta, sliced mushroom and sunflower seeds, tossed with raspberry vinaigrette. And salt. And pepper. And a dash of freshly pressed avocado oil.

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Photographs : Anita Thomas