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!