I’m a prawn junkie. I love those little schoolies salt and spice rubbed and deep-fried to crispy perfection. Or king prawns skewered lengthwise, barbecued in their full body armour, and peeled to reveal plump, pink, almost steamed, flesh. Banana prawns dressed in Panko breadcrumbs, deep-fried and dipped in a chilli-kicked mango mayonnaise make me weak at the knees. I save prawn shells to make stock for tom yam goong (sour & spicy prawn soup) – my favourite Thai dish. But a generous handful of prawns cooked in a thick, rich, Indian butter curry is by far my guiltiest pleasure. Ah, yes, I love a good prawn.
Tag Archives: Sustainable seafood
If you’re anything like me your preparation of squid has not far surpassed the ubiquitous salt and pepper, deep-fried variety, or marinated, char-grilled curls served with a wedge of lemon. While squid lends itself to long, slow cooking on a low heat i’d had not ventured beyond the ‘cook it quick, eat it quicker’ mentality that deep frying or barbecuing demands. Continue reading
Bingo! The Food Sage’s Sustainable Seafood Challenge has got off to a cracking start. I was browsing the latest issue of Delicious when i spotted a recipe for Leatherjacket Oven-Roasted with Lemongrass & Garlic, by head chef at Sydney’s Red Lantern restaurant, Mark Jensen. It’s from his new cookbook The Urban Cook: Cooking and Eating for a Sustainable Future (published by Murdoch Books).
The photograph (above) looked amazing, the ingredients were relatively few and some of my favourites (lemongrass, garlic, bird’s-eye chillies) and i knew my local fishmonger sold leatherjacket – in all their shimmering, silvery, yellow-tipped splendour. I’d admired, but never dared purchase, them in the past. I decided to take the plunge. Continue reading