RECIPES: Easy seafood festive feast



1 kg green prawns

2 litres tap water

Juice of 1 Lemon



Add the lemon juice, salt and raw prawns to water and gently heat the liquid.

Cook on a gentle heat until the prawns have changed colour and are just opaque - this should take about 3 minutes. Be careful not to overcook the prawns, or they will become rubbery and unpleasant. Drain and refrigerate.

Variations: Extra flavour can be added to the poached prawns by using a stock, or flavouring the water with herbs and spices.



1 cup (300g) whole-egg mayonnaise

2 tablespoons tomato sauce

1 tablespoon lemon juice

2 teaspoons Worcestershire sauce

1/2 teaspoon Ground Paprika

Mix together until blended.


1 medium hood is enough for one person

Slice in to rings 5mm wide think toss in rice flour with lots of salt and pepper and flash fry.

Serve with a garlic aioli.


1 cup of good quality mayonnaise

1 dessert spoon of crushed garlic or as much as you enjoy

Mix together. Voilà!

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