Saturday, 25 January 2014

Australia Day Recipes: Lemon Lime Marinated Prawns (with Citrus Salad, Mint Salsa Verde, Avocado Mousse and Toastettes)

Australia prawns are at their best during summer, and if you missed out on your prawn-fix over Christmas, Australia Day is the perfect occasion to throw a prawn (or half a kilo of them) on the BBQ!

http://www.closetcooking.com/2009/09/chipotle-lime-shrimp.html
 


Ingredients:
  • ½ kilo Australian Green Banana Prawns, peeled and deveined leaving the head and tail intact
Prawn Marinade:
  • Juice of 1 lemon
  • Juice of 1 lime
  • Good dash of Lemon Myrtle Olive Oil to taste
  • Murray River salt flakes
  • 1 red chilli (hot), sliced
  • 1 clove garlic, sliced
  • Dash of sweet chilli sauce
  • Fish Sauce, to taste

Method:

1. Stir all ingredients together and add the prepared green prawns. Let it rest for 30 minutes.

2. Preheat griddle and cook prawns on high heat – be careful not to overcook and to keep the prawns intact.

Citrus Salad
 
Ingredients:
 
  • 1 orange, segmented to avoid pith
  • ½ lime, segmented in the same manner
  • ½ lemon, segmented in same manner
  • ½ red chilli, thinly sliced
  • Salt to taste
  • Fresh mint, thinly sliced

Method:

Toss together and set aside in small bowl.

Mint Salsa Verde

Ingredients:
 
  • 5 sprigs of fresh mint
  • Lemon myrtle olive oil (one glug)
  • Lemon juice to taste
  • ½ clove garlic
  • Salt
  • Pepper

Method:
 
Blitz together with barmix. Taste and adjust seasoning if necessary.

Avocado Mousse
 Ingredients:
 
  • 2 ripe avocados
  • Splash of lemon myrtle olive oil
  • Salt
  • Pepper
  • ½ clove garlic
  • Lemon & lime juice to taste
  • 2 tbsp pure cream

Method:
 
1. Puree avocado with garlic and oil. Add seasoning and juice, taste and adjust if necessary.
 
2. Fold in the cream to finish.

Toastettes or Bread like German vollkorn
 Method:
 
Cut bread into rounds with a cookie cutter. Coat each piece in olive oil and put on hot barbeque. Cut in half before serving.
 To assemble:
 
1. Assemble dish using shot glasses. Fill ¾ of each glass with avocado mousse.
 
2. Top with a spoonful of mint salsa verde and curve a full, cooked prawn into each glass.
 
3. Top with several segments of citrus salad and garnish with a small sprig of mint. Position a toastette behind the prawn head.


 

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