Saturday, September 11, 2010


We attended at the Sydney Fish Markets a Seafood cooking night which was fun.  The tables were set up for 5 so we got to meet and share the experience with a nice young couple.   I had never cleaned and prepared Squid or Calamari before but am a fast prawn peeler.  After a demonstration we were put to work at our kitchen stations and later went to the dinning room to eat our cooking.  There is no reason these couldnt be cooked when camping.

The Wine we had was a Nepenthe 2009 Savuignon Blanc and came from the Adelaide Hills, Australia and was an excellent match to the seafood.  The recipes were simple and with ingredients that can be obtained at most places.

Salt & Pepper Prawns
Crab, oysters, squid or cuttlefish
Can also be used in this recipe
Serves 6 as an entrée

1kg medium sized green prawns
Vegetable oil to deep fry
3 egg whites lightly beaten
1 cup tapioca starch (you could use rice or corn flour)
¼ iceberg lettuce shredded
1 tablespoon prinkly ash (recipe follows)
3 green onion sliced on the diagonal to garnish
2 medium red chillies thinly sliced to garnish
Lemon/Lime wedges to serve.

Peel and devein prawns leaving tails intact.
Heat oil to 180C
When ready to cook, dip as man prawns as can be cooked in l batch in egg white. Drain well. 
(Frying needs to be done in 2 more batches.  Its important prawns are not coated in egg and tapioca starch until just before they are fried and that oil is skimmed of any debris after each frying and allowed to return to the correct temperature between batches, otherwise prawns will be soggy and oily instead of crisp.
Dip in tapioca starch and shake off excess.
Lower prawns into hot oil
Deep-fry prawns for approximately l minute (depending on size)
Drain on paper towel.
Repeat egg and tapioca steps with next batch, allowing the oil to return to correct temperature before frying next batch.
Arrange cooked prawns on a bed of shredded lettuce and sprinkle with prickly ash.
Scatter green onions and chilli over the top – serve with lemon/lime wedges.

Prickly Ash – Makes ½ cup

¼ cup salt flakes
¼ cup Sichuan peppercorns
Heat salt and Sichuan peppercorns in a dry frying pan over a moderate heat until salt is lightly browned, stirring constantly to prevent burning.
Pound to a fine powder with a mortar and pestle or spice grinder.
Sieve to remove any large particles
Set aside until required.  Best as soon as made but can be kept in an airtight jar for up to 2 months, use over vegetables, seafood or poultry.

Chilli Salt Squid – serves 6 as an entrée

1 K medium sized squid
Vegetable oil to deep fry
¼ cup salt flakes
¼ cup chilli powder (or to taste)
2 cups tapioca starch (or corn or rice flour)
2 egg whites lightly beaten.
Clean squid and slice into thin strips
Heat oil to 200C
Crush salt and combine with chilli and tapioca starch
Dip squid into egg whites.  Drain Well
Dip into chilli mixture and shake off excess
Deep fry squid in 2-3 barches for 30 seconds.  Allow oil to return to correct temperature before frying each batch.
Drain well and serve with Noodle Salad with Lime and Coriander dressing.

Noodle Salad with Lime & Coriander Dressing
Serves 6 as an accompaniment

2 tablespoons palm sugar
2 tablespoons rice vinegar
1-2 cloves crushed garlic
2/3 cup lime juice
2 tablespoons chopped coriander
250g rice noodles (best to use are between the size of spaghetti and linguine)
Combine all except for rice ingredients
Pour boiling water over rice noodles and loosen with tongs to separate noodles
Leave to stand until noodles soften (approximately 15 minutes)
Drain and rinse well under cold water.  Drain well.
Stir dressing to ensure sugar has dissolved andpour over noodles
Toss to combine.

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