PrawnTacos

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Our Tips

 

Ingredients

  • I packet of Spencer Gulf Prawns
  • soft tortilla wraps
  • 2-4 quarters of preserved lemon, flesh removed and finely diced
  • labbneh yoghurt, or if not available use plain greek yoghurt (drained in a sieve if necessary to remove excess liquid)
  • lots of fresh mint, finely chopped
  • lemon juice
  • 2-4 tomatoes, quartered seeded and finely diced
  • juice of one lime
  • big bunch of coriander

Method

  1. place mint and lemon juice and drained yoghurt in a bowl and mix well.  Season and let stand
  2. place diced tomato, coriander and lime juice in a bowl and mix well.  Season and let stand
  3.  Panfry the prawns in a little butter and garlic.
  4. while cooking prawns warm your tortillas in the microwave, or if prefer slightly crispy in pan brushed with oil.
  5. Construction method: place tortilla wrap on your plate, spread with labbneh, add tomato salsa, add prawns and top with preserved lemon to taste.  Wrap, roll or otherwise consume as desired.

Crispy Cornflake Crumbed Fishes for Mexican Tortillas

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Super crispy and a great idea for those gluten free amongst us

1. pound some cornflakes in your mortar and pestle (I tried the food processer but it was a bit of overkill.....)

2. dip fish pieces in flour (corn or another variety) and then slip into some slightly beaten egg

3. roll around in the corn flakes 

4. 1cm of hot vegetable oil in the fry pan for a couple of minutes each side (depending on how fat your fillets)

5. put together with your favourite Mexican tortilla accompaniments; lime wedges, chargrilled corn salsa (lime juice, corn and coriander) sliced jalapenos (I personally go for the mild ones), sliced red peppers, sour cream, or a mexican sauce (peri peri) loaded mayonnaise, thinly sliced red cabbage.

6. Voila

Creamy Blue-Eye Trevalla Pie

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One pot pie for a warming winter dish

Ingredients:

1. Blue Eye Trevalla fillets for however many people you are catering for.  Can 

probably cut down on fish portions a bit (maybe 100gms per person because 

other vegies and potatoes).  This recipe is otherwise for 4 persons.

2. 1 large carrot, small dice

3. 1 large stick of celery, small dice

4. 2 spring onion, sliced

5. Olive oil

6. 1x bunch Tarragon

7. 1 x bunch parsley

8. Salt and pepper (smoked salt if you would like to be a bit fancy)

9. 2 tspns Dijon mustard

10. ½ cup white wine

11. ½ cup (really good chicken or vegie stock)

12. ½ carton of cream

13. 1 big potatoe per person catering for (king Edward or other good mashing)

14. Butter and (warm) milk for mashing

15. Parmesan cheese for topping

Chefs tip:  would also be lovely served as individual pot pies – more pots but less plates!

King Dory with Pippi, White Wine and Fresh Herbs

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Serves 4 - 6

Ingredients

2 x 250/300 gm BSTP king dory

500gm BSTP discovery bay pippis

plain flour for dusting plus 2 tblspn

2 tblspn butter

175ml dry white wine

250 ml bass strait to plate organic white fish stock

2 tblspn olive oil

Method 

4 tblspn of roughly chopped fresh herbs  eg flatleaf parsley, basil, green part spring 

onion

Portion fish fillets into four even size pieces. Dust in well seasoned flour. Heat butter in 

fry pan and cook fish on medium high heat for 2-3 minutes each side.  Set aside on a 

plate.

Add 2 tblspn of olive oil to pan and add the garlic and spring onion (white part only).  Stir 

in 1 tblspn of flour and gradually stir in wine and stock to make a smooth sauce.  Bring to 

a simmer then place fish portions back into pan then add rinsed clams.  Cover and cook 

for 3- 5 minutes until the clams have opened and the fish is cooked through.