Prawns

Scotch fillet and prawns

If you want to jump to the recipe, skip the introduction

Introduction 

Dear Reader, 

I hope you have enjoyed a good week. I spent five days in Brisbane visiting family. 

While I was there, I tried two new places. The first was Fuzzy Duck Cafe, and the second was the Sandgate Post Office Hotel. 

The Fuzzy Duck Cafe is located in Kedron and is close to where I was. The breakfast options looked good, and I liked the ability to modify the elements of a dish. Because I’m low carbohydrate, healthy fat eating, I went with eggs Benedict with crispy bacon and avocado sans bread. 

The lunch and dinner options looked great at the Sandgate Post Office Hotel. I had the rump steak with a seafood side and béarnaise sauce. The seafood side consisted of three plump oysters, three battered prawns, and a serving of crumbed squid. The meal came with chips and a leafy green salad. 

I had to compromise my eating, so I ate the prawns and squid with the carbohydrate coating, but I gave my chips to one of my daughters. 

I wrote two short reviews on Google Maps

Fuzzy Duck Cafe 

Read the review on Google Maps.

Sandgate Post Office Hotel 

Sandgate Post Office Hotel rump steak with oysters, prawns, and squid. Served with chips, salad and béarnaise sauce. I didn’t eat the chips and compromised with the battered prawns and squid.

Read the review on Google Maps.

Tonight I’m cooking reef and beef. It was good on Thursday; it will be good today. 

Recipe 

Equipment 

  • Precision cooker 
  • Water bath 
  • Gas torch 
  • Frypan 

Ingredients 

  • Scotch fillet steak 
  • Salt 
  • Butter 
  • Prawns 
  • Lettuce 
  • Olives 
  • Avocado 
  • Cherry tomatoes 
  • Olive oil 
  • Apple cider vinegar 

Instructions 

  1. Thaw the steak. 
  2. Cook the steak at 53.9 °C for 1 hour. 
  3. Remove the steak from the bag and dry the surfaces with a paper towel. 
  4. Sear the steak in a frypan with butter. 
  5. Cook the prawns in the burnt butter. 
  6. Make a salad with lettuce leaves, olives, avocado, and cherry tomatoes. 
  7. Dress the salad with apple cider vinegar and olive oil. 
  8. Place the steak on a dinner plate with the prawns atop. Add a knob of butter, and with a propane (or butane) torch, melt the butter over prawns and steak. 
  9. Add the salad to make the food look good. 😉 
  10. Give thanks to the Lord. 
  11. Eat with a steak knife and fork. 

Thoughts on the meal 

The steak was tender and juicy, while the prawns were firm and fresh. I considered making a compound butter with curry powder but decided against it because I wanted unadulterated flavours. 

The salad was a salad; it helped make the food look good. 

Final thoughts 

  • Would you give away perfectly cooked chips? 
  • Do you like venues that permit you to modify the dishes to suit your dietary requirements? 

Photographs 

Chilli garlic prawns and rice

Chilli garlic prawns and rice

I did a linguine and garlic prawns a few weeks ago. Tonight, I thought I’d do something with an Asian bent.

Stir-fried Garlic, Ginger, Chilli, and Prawns with white rice.

Ingredients

  • Raw prawns (large banana prawns)
  • Tomato sauce
  • Soy sauce
  • Sweet chilli sauce
  • Garlic (sliced with a mandolin)
  • Ginger (grated)
  • Chilli flakes
  • Chilli (cut in strips)
  • Spring onion
  • White onion
  • Whole black peppercorns (freshly ground)
  • Rice
  • Broccoli florets

Instructions

  1. Marinate the raw prawns (with the shell on) in a bowl of tomato sauce, sweet chilli sauce, soy sauce, garlic, ginger, and chilli flakes.
  2. Leave the prawns in the marinade in the refrigerator for a couple of hours.
  3. Cook the rice however you please.
  4. Heat a wok until it’s smoking hot.
  5. Add in some high vapour point oil, e.g., Queensland nut oil.
  6. Fry off some garlic, ginger, spring onions and white onions and then add in the prawns and marinade.
  7. Cook the prawns by stir-frying them until they turn red. 
  8. Add in the broccoli florets and mix everything until the broccoli florets soften a little.
  9. Serve in a bowl and eat with the rice using chopsticks.
  10. Some people will want to eat the prawns by sucking them off and then breaking the head off and sucking its head. The next step is peeling the prawns and eating the chilli-flavoured hot flesh. 
  11. I do it differently; I hold the prawn with my chopsticks and suck the juice off it and then eat the whole prawn, including the shell, head, and legs.
  12. If I was cooking this for someone else, I would peel the prawns and remove the alimentary canal first because I know most people would prefer it that way.

Final thoughts

How do you eat prawns?

Prawns and linguine in a tomato, chilli and garlic sauce

Prawns and linguine in a tomato, chilli and garlic sauce

Prawns and linguine in a tomato, chilli and garlic sauce
Prawns and linguine in a tomato, chilli and garlic sauce

Background

Prawns with spaghetti, chilli and garlic were suggested by GC after I asked how she would combine prawns and pasta. I spied some “fresh”* linguine at the supermarket and chose that instead of the spaghetti I had in the pantry.

Ingredients

  • 150 g “fresh” linguine
  • 2 tablespoons olive oil
  • 2–3 garlic cloves, finely sliced 
  • 1 fresh red chilli*, finely sliced 
  • 210 g chopped tomatoes (I use Mutti™ brand tinned tomatoes)
  • 2 tablespoons of lime* juice
  • 250 g peeled cooked prawns 
  • 1 tablespoon flat-leaf parsley, finely chopped
  • Iodised salt flakes
  • Whole black peppercorns, crushed with a pestle in a mortar
Prawns and linguine in a tomato, chilli and garlic sauce
Prawns and linguine in a tomato, chilli and garlic sauce

Instructions

  1. Hone your knives on a honing rod.
  2. Prepare everything ahead of time.
  3. Boil some salted water and add the prawn heads to add a little extra flavour to the water.
  4. Boil the prawn heads for about five minutes to extract the flavour from them. After five minutes, remove the prawn heads with a strainer or whatever tool you have that works.
  5. With the water in a rolling* boil, empty the packet of “fresh” linguine into the boiling water and cook according to the maker’s instructions for use.
  6. Heat the oil in a non-stick skillet or wok and add the garlic and chilli.
  7. Cook the garlic and chilli for about a minute then add the lime juice and tomatoes.
  8. Cook for about 5 minutes on high heat until the sauce begins to bubble and has reduced slightly.
  9. Add in the prawns and heat them through, this should only take about 30 seconds. Don’t ruin them by overcooking them because that would be a tragedy of epic proportions.
  10. After the instructed cooking time, drain the spaghetti, add it to the tomato and prawn sauce, and then add some parsley. Toss everything together over low heat combining the spaghetti with the sauce.
  11. Transfer everything to a bowl and garnish with more parsley as well as some salt and pepper.
  12. The question that beckons is how to eat this meal. When I look at it, it looks like a noodle stir fry so do I grab a pair of chopsticks? In deference to Italian friends though, I went with a fork and a spoon.
  13. Floss and brush your teeth multiple times because I went with three cloves of garlic.
Flat-leaf parsley, whole black peppercorns, iodised salt flakes, Mutti tomatoes, garlic, limes and chilli
Flat-leaf parsley, whole black peppercorns, iodised salt flakes, Mutti tomatoes, garlic, limes and chilli
Halved limes, ground pepper and salt, sliced and diced chilli, Mutti tomatoes and sliced garlic
Halved limes, ground pepper and salt, sliced and diced chilli, Mutti tomatoes and sliced garlic
Cooked prawns
Cooked prawns
Peeled prawns and prawn heads
Peeled prawns and prawn heads
Fresh linguine
Fresh linguine

Optional extra lobster meat

I was keen on a Moreton Bay bug (slipper lobster) but ended up with a small lobster tail. This tail had been frozen and was thawing when I bought it. I completed the thawing and then cooked it in some salted water for about 4 minutes. To stop overcooking the lobster meat, I plunged the cooked lobster tail into ice water. 

I could have sliced the tail and combined it with the prawns, however, I chose to keep the lobster meat separate and ate it along with the meal adding a forkful of pasta and prawns to a slice of lobster meat. 

Raw lobster tail
Raw lobster tail
Cooked lobster tail in a saucepan
Cooked lobster tail in a saucepan
Cooked lobster tail on kitchen paper
Cooked lobster tail on kitchen paper
Cooked lobster tail on ice
Cooked lobster tail on ice

If you’re thinking, “How can Gary afford this?” it comes down to the trade problems Australia is currently experiencing with China. China is refusing to import products like lobsters so there is a glut and lobster meat is cheaper than normal.

Final thoughts

  • This was a good meal.
  • Everything came together well.
  • I think this is the first time I used tomatoes and didn’t add any cream or cheese of any nature.
  • If you make this please let me know in the comments. Thanks.

Notes

  • “Fresh” in this situation with the packet refrigerated linguine means not dry.
  • Rolling or roiling boil? Roiling is an old word, so it’s suited to old farts rather than young people. 
  • Lime juice or lemon juice? I know many recipes suggest lemon juice, but I like the freshness of lime juice. 
  • Should you remove the seeds from the chilli? It’s really up to you. Last Saturday night, I ate a very hot chilli with my brother and his daughter on a dare. We all suffered. Our eyes watered. It felt like the mucosa in our buccal cavities was sloughing off. I was producing copious volumes of saliva. The pain lasted for about 30 minutes.
Lake Ginninderra
Lake Ginninderra

It was a nice day in Canberra today.

Garlic Udon noodles, coconut cream, pork belly, prawns, and choy sum

Tonight I cooked garlic Udon noodles, coconut cream, pork belly, prawns, and choy sum for dinner.

During the week, Lorraine from Not Quite Nigella posted a recipe for quick garlic prawns and spaghetti recipe, and it got me thinking that garlic prawns would be nice on the weekend.

In my refrigerator, I also had some strips of pork belly, which needed eating too, so I combined everything into a meal for Saturday night. 

Garlic Udon noodles, coconut cream, pork belly, prawns, and choy sum

Ingredients

  • Udon noodles
  • Coconut cream
  • Garlic
  • Choy sum
  • Pork belly
  • Fresh prawns

Instructions

  • Dry the skin of the pork belly strips and place into a hot (200 °C) oven for 45 minutes to get the crackling crispy.
  • Cook the Udon noodles in boiling water for about 7 minutes and then with 2 minutes to go, toss in the choy sum.
  • Rinse the noodles and choy sum in cold water and drain.
  • Heat a skillet with the leftover fat from the pork belly and sautée the garlic gently.
  • Add the noodles and choy sum.
  • Pour in some coconut cream and bring it to a boil and then reduce the heat to a simmer.
  • Add in the prawns and cook through.
  • Cut the pork belly into small pieces and add to the skillet.
  • Transfer everything to a bowl and eat with chopsticks.

The meal was delicious. The question is, is this Asian or Italian?

Garlic Udon noodles
Garlic Udon noodles, coconut cream, pork belly, prawns, and choy sum

I have no idea anymore what sort of food I cook. I take what I have bought and put it together into a meal I think will work. More often than not, the meal tastes okay. I don’t know that anyone else would like to eat it, but it keeps me going, and it keeps my imagination ticking over. In my mind, that’s the important thing. 

Over many years of living alone, I’ve worked out what I like and what I don’t like. The trick is keeping the things I want in a list that also aligns with keeping in good health.

Garlic Udon noodles, coconut cream, pork belly, prawns, and choy sum

The trick mentioned above is not a unique problem. I know other people struggle with it. It’s one of the advantages of the Internet and various cooking forums that we can get ideas from people from all over the world.

I’m not sure cooking with coconut cream is necessarily healthful though. It’s certainly delicious. 

I did buy some spaghetti instead of Udon noodles this week so that I can transition from Asian pasta to Italian pasta. 😉

Spaghetti

Prawn scallop and speck fried cauliflower rice

The Yummy Lummy Cooking for one podcast
The Yummy Lummy Cooking for one podcast
Prawn scallop and speck fried cauliflower rice
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Prawn scallop and speck fried cauliflower rice after a relaxing Saturday at home

Prawn scallop and speck fried cauliflower rice

Today was the first day since the long weekend that I’ve been able to work from home and not go into the office. I did dial into a teleconference but I got stuff done. The grocery shopping was relaxing. A walk to the shops for a coffee was relaxing. Watching some TV was relaxing.

Dedicated to a friend who gave me moments of light hearted joy during the week.

Frying cauliflower rice, mushroom, prawns, scallops, speck, and spring onions. Gary Lum.
Frying cauliflower rice, mushroom, prawns, scallops, speck, and spring onions.
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