Easter may be a little different this year, so why not expand your cooking horizons with these quirky and delicious seafood dishes? With full flavours inspired by dishes from around the world, there's nothing fishy about these sensational seafood family feasts!
SIMPLE PRAWN COCKTAIL WITH CHIPOTLE MAYO
Recipe by Dan Hawkins (Jayco Ambassador & Executive Chef at The Prince Hotel)
Probably one of the most quintessential Australian food items, the noble Aussie prawn gets a new life in this simple four ingredient prawn cocktail by Jayco ambassador and Executive Chef at The Prince Hotel, Daniel Hawkins.
Making the mayo yourself is easy enough to do but to save you even more time and effort, buying a good quality mayo and adding smokey spicy chipotle to it will work just fine.
• 2 x egg yolks
• Juice of one lemon
• 200 ml Vegetable oil
• 1 teaspoon mild dijon mustard
• 50 ml chipotle adobe chili sauce
Step one: In a mixing bowl, combine egg yolks, mustard and lemon juice and whisk together.
Step one: Continue whisking the egg mixture while gradually adding the oil in a steady stream until fully incorporated and emulsified. Season with salt.
Step one: Add the chipotle to the mayo and mix together well.
• Freshly cooked Australian king prawns, allow 5-6 per person, peeled completely
• Crisp iceberg lettuce, finely shredded
• Chipotle mayo
• Extra virgin olive oil
• Lemon wedge
Step one: Place the finely shredded iceberg down the centre of the plate
Step two:Lay your prawns on top of the iceberg
Step three:Dress with olive oil
Serve with chipotle mayo and lemon wedges on the side
Using these tips will help ensure you have nicely cooked crisp prawn meat when finishedbr>
Cooking time will vary with the size of your prawns and the amount you will put in to the pot, but you can work around 3 minutes cooking time, give or take.br>
• Use rapid boiling salted waterbr>
• Keep a lid on the pot when cooking (Important to keep the rolling boil)br>
• Cook the prawns with the shell onbr>
• Do not overfill the pot, you can use the same water for each cookbr>
• Plunge your pawns into cold iced water once cooked
Baked Greek Seafood
• 2 tbs olive oil
• 2 baby fennel, trimmed, sliced
• 3 baby red capsicum, deseeded, sliced
• 2 garlic cloves, crushed
• 400g roma tomatoes, chopped
• 1/4 cup pitted kalamata olives
• 11/2 tsp dried oregano
• pinch chilli flakes
• 1/2 cup dry white wine
• 200g ling fillet, cut into chunks
• 250g Large Green Australian Banana prawns, peeled, deveined
• 1 squid tube, scored, cut into thick strips
• 125g marinated feta
• 1 lemon, rind finely grated, juiced
• crusty bread, to serve
Step one: Preheat oven to 200°c.
Step two: Heat 1 tablespoon of the oil in a large heatproof baking dish over medium-low heat. Add onion, fennel, capsicum and garlic. Cook for 5 minutes, stirring occasionally, until golden. Add tomato, olives, oregano, chilli and wine. Simmer for 10 minutes. Add ling, prawns and squid, stirring through sauce. Crumble feta over and drizzle with remaining oil.
Step three: Transfer to oven and bake for 15 minutes until seafood is cooked.
Step four: Sprinkle with lemon rind, lemon juice and fennel tips. Serve with crusty bread.
Pro tip: When you prepare the fennel, reserve the feathery tips and use as a garnish alongside parsley. It will add a fresh aniseed flavour.
Prawn Fried Rice
Recipe by Taste.com.au
Prawn fried rice is the perfect quirk good Friday dish. It’s perfect if you have leftover rice and can be created in just 30 minutes. It’s easy, delicious and guaranteed to make your kitchen smell heavenly!
• 1 cup (200g) jasmine rice
• 1 tablespoon peanut oil
• 2 Coles Australian Free Range Eggs, lightly whisked
• 250g raw prawns, peeled leaving tails intact, deveined
• 2 streaky bacon rashers, thinly sliced
• 1 garlic clove, crushed
• 2 teaspoons finely grated ginger
• 1 cup (120g) frozen peas
• 1 tablespoon salt-reduced soy sauce
• 4 spring onions, thinly sliced
Step one: Bring a large saucepan of water to the boil over medium-high heat. Add rice. Cook for 12 mins or until tender. Drain well. Spread the rice evenly over a baking tray. Place in the fridge for 2 hours or until rice is dry to the touch.
Step two: Heat a wok over high heat. Add 1 teaspoon of the oil and swirl to coat the base of the wok. Add half the egg and swirl to coat the base. Cook for 30 secs or until egg is lightly golden underneath and just set. Turn onto a clean work surface. Roll the egg into a log and thinly slice crossways. Repeat with remaining egg.
Step three: Heat half the remaining oil in the wok over high heat. Stir-fry the prawns for 2 mins or until prawns curl and change colour. Transfer to a bowl.
Step four: Add remaining oil to the wok. Stir-fry the bacon for 2-3 mins or until golden brown. Add garlic and ginger. Stir-fry for 30 secs. Return prawns to the wok with rice and peas. Stir-fry for 3-5 mins or until rice is heated through. Add soy sauce, egg and half the spring onion. Stir-fry for 1 min or until well combined and heated through. Remove from heat. Sprinkle with remaining spring onion.