Garlic King Prawn recipe
Here’s a really basic, quick, simple, fast recipe for Garlic King Prawns. it’s almost so simple that I don’t need to give you instructions, but I will anyway coz I’m nice like that.
Ok your ingredients for this Garlic King Prawn recipe are;
- Fresh King Prawns, raw (1/2 kg serves 2 people)
- 5 cloves of Garlic
- 3 small Chillies
- Olive Oil (try for virgin, or extra virgin)
First thing you’ll need to do is shell and devein the prawns, try and leave the tails on as well as they present better on the plate. Make sure you give them a good wash afterward, and pat them dry with some kitchen towel.
Thinly slice your garlic and chillies, once completed you’ll need a big, heavy based, pan or wok. Put some oil in the pan / wok about 1 cm deep, or enough to cover most of a prawns width.
Put the sliced garlic and chillies into the oil and heat it up slowly. The idea here is that you’re not trying to cook the garlic and chilies, you’re trying to infuse their flavour into the oil. If the oil starts to bubble away like it’s frying then the heat is up too high, lower it just a bit.
Give the garlic and chili about 7-10 minutes in the oil before adding the King Prawns.
Time to add the King Prawns. Place them in the oil, careful not to splash the oil on yourself! Once all the Prawns are in you can turn the heat up a bit, we want to get some colour on the King Prawns.
The King Prawns should only take a couple of minutes to cook all the way through, you’ll know when they are cooked because they go a nice pink colour.
Now that your King Prawns are finished cooking it’s time to plate up.
I like to keep this one really simple so that the Garlic King Prawns are the star of the show, a handful of mixed lettuce lightly dressed, and some nice crusty bread.
Serve it with a crisp white wine and that’s about it. Enjoy!
Prosciutto Wrapped Scallops recipe
Here’s a quick recipe I started playing around with over the weekend. These Prosciutto Wrapped Scallops with Grilled Asparagus are incredibly easy to make, and incredibly tasty! So let’s get straight into it!
Ingredient wise you’ll need;
- Medium to Large Scallops
- Slices of Prosciutto (1 for every 2 Scallops, ie. 4 Scallops = 2 Prosciutto Slices)
- Fresh Asparagus (3-4 per person)
- Balsamic Vinegar
- Pinch of Sea Salt
First things first, slice up the Prosciutto so that they are a similar width to the Scallops. Wrap the Prosciutto around the Scallop, if you’ve got large Scallops you can do it around the sides instead of over the top and bottom, and then secure them with either a skewer or a toothpick.
Once you’ve prepped all of the Scallops it’s time to start cooking them. I’m using a wok in these photos, you can also do them on the BBQ, or in a griddle. They only take about 2 minutes on each side, though it will depend on the size of your Scallops.
Don’t over cook them! Maybe do a test cook first to get the timing right!
Ok, onto the Asparagus. First up you need to trim the woody part off of the ends of the Asparagus. Once they are all ready put a splash of oil in a fry pad, or griddle, and once it has heated up chuck the Asparagus in.
You need to keep the Asparagus moving, you don’t want it to stick and burn on any one part. After about 20-30 seconds splash in a good slurp of Balsamic Vinegar and a pinch of Sea Salt.
Give the Asparagus another 10 to 20 seconds, moving them around the pan so they don’t stick.
And now you’re ready to plate up.
Place 3-4 Asparagus Spears down on a plate, then place 3-4 of the Prosciutto Wrapped Scallops on top and make sure you take out the toothpicks or skewers first!
This makes a great entree, serve it up with either a crisp white wine like a Sauvignon Blanc or even an Unwooded Chardonnay. Now go eat and enjoy!
Cashew Pork Stir Fry recipe
No time to waste so let’s get cracking, let’s get started on this super quick, and super easy, Pork Cashew Stir Fry.
Ingredient wise you’ll need these things;
- Pork Fillet (chicken would be nice too)
- 1 tablespoon of Light Soy Sauce
- 1 tablespoon of Fish Sauce
- 1/4 cup of Honey
- big teaspoon of fresh Ginger, finely grated
- 3-4 cloves of Garlic, crushed
- handful of unsalted Cashews
- splash of Sesame Oil for frying
Slice up the Pork Fillet, try and keep all your slices a similar size so they’re all cooked through at the same time. Heat your wok up, splash in the Sesame Oil. Once the oil has just started lightly smoking it’s time to get the Pork in.
Stir fry the pork for a few minutes, till it’s browned all over, add in the crushed Garlic and grated Ginger. Stir fry for a few minutes more.
Once the Pork is cooked all the way through it’s time to get the Light Soy Sauce, Fish Sauce, and Honey into the wok. Give it all a good mix around, then throw in most of the Cashews.
Your house will probably be smelling really damn good about now!
In a mortar and pestle, or just on a chopping board with the side of a knife, bust up the remaining Cashews to use as a ‘topping’ on the dish when you serve it.
Time to plate it all up. I like to have mine on a bowl of Jasmine Rice, with some sliced Shallots on top. Mmmm damn tasty!
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