Milowise

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THAI SEAFOOD STIR FRY

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You will need :

1 tablespoon butter

2 tablespoons oil

2 cloves garlic, chopped

500g green medium size prawns

1 large squid body, cut into 4cm strips, or 2 small bodies

cut into rings

1 small red capsicum, cut into strips

1 bunch asparagus, cut into 2cm chunks

3 shallots, cut into 2cm strips

salt and pepper

2 cups cooked spaghetti

½ cup Thai sweet chilli sauce (if you like it sweet) OR

½ cup light soy sauce and 1 teaspoon chilli paste       

Method :

 Heat butter in a large pan or wok and par cook garlic.  After a short time add 1 tablespoon of oil and the vegies and stir fry for a couple of minutes.  Then add the remainder of the oil, squid and prawns.  Stirring all the time.  When almost cooked, add spaghetti and soy sauce and, when heated through, serve. 

 Mike loves this dish!

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FONDUE CURRY SAUCE FOR 4

Date: Author:

You will need :

          ¾ cup whole egg mayonnaise

          2 tablespoons olive oil

          1 tablespoon mild curry powder

          1½ tablespoons brandy

          1 heaped dessertspoon cornflour

          1 cup milk

          Salt

 Method :

Heat milk in saucepan and thicken with cornflour.  Set aside to cool.
Heat oil in pan, fry curry powder till fragrant.  Add all ingredients to curry and stir well.  Store covered in fridge till required.

Note : This is the sauce we use all the time for a prawn fondue.

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THE OLD GIRL’S GARLIC PRAWNS

Date: Author:

You will need :

 500g raw prawns, peeled and deveined

4 cloves garlic, finely chopped

1 tblspn oil and 1 tblspn real butter

Salt  and pepper

 Method :

 Mix together in a bowl and cook on the barbie, lifting and turning constantly for three minutes or until prawns are cooked. 

 Serve with French stick slices, toasted and sop up the juice, yummm.   

 How easy is that?

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EASY PRAWN CURRY (or Fish, Cherabin or Red Claw Yabby)

Date: Author:

You will need :

 500g uncooked prawns, peeled and de-veined

1 tablespoon rice bran oil

1 brown onion, finely chopped

1 clove garlic, chopped

1 teaspoon minced ginger

1 tablespoon curry powder

½ cup fish stock

½ cup coconut milk

A pinch of sugar

¼ cup coriander leaves, chopped

 Method :

 Heat oil in a large saucepan.  Cook onion, garlic and ginger until onion is soft.  Add curry powder and cook, stirring, until fragrant.
Add prawns and cook, stirring for about a minute.  Stir in stock, coconut milk and sugar.  Bring to boil, then simmer, uncovered, for about 5 minutes or until prawns are cooked and sauce has thickened a little.   Serve over rice, topped with coriander.

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SEAFOOD OMELETTES ON THE BARBIE

Date: Author:

You will need :

2 dozen large green prawns, peeled, deveined and quartered

          6 eggs

          200ml reduced fat cream

          ½ cup chopped parsley

          salt and pepper

Method :

Whisk eggs, cream and parsley
Heat barbie to medium and cook prawns in a half oil/half butter mix.
Grease large egg rings and sit on barbie plate.
Spoon seafood evenly into the rings then pour the egg mixture over, but don’t fill to top.
Turn barbie to low, cook, covered.  Turn to seal other side.  Should make about 8.

 Great served on toasted Turkish bread.

PS.  This recipe can also be cooked in a frying pan with a lid, on the rack over coals.

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