Spencer Gulf King PrawnS Salad with Fresh Peas, Grilled Asparagus, Blood Orange, Balsamic Onions and Rocket, Almond Dressing (summer) by Dennis Leslie
• 800gm Spencer Gulf King Prawns
• 1 Bunch Asparagus
• 400gm Fresh Peas
• 6 BloodOranges
• 3 Red Onions
• 100ml Balsamic
• 200gm Fresh Rocket Leaf
• 6 tblspn Harding’s Almond Paste
• Extra Virgin Olive Oil
• Sea salt
Preheat oven to 180 deg C. Peel the red onions and cut into wedges. Toss in equal quantities of balsamic and olive oil. Season in salt and pepper and roast for 10 minutes, stirring at 5 minute mark. Set aside to cool in the juices.
For the asparagus, bend one asparagus spear until it snaps. This will tell you where to cut the rest of the bunch, discard the woody end and toss the spears in olive oil salt and pepper.
Grill the asparagus until it starts to blacken slightly, then set aside.
Take the fresh peas out of the pods and blanch in hot water for 30 seconds then refresh in cold running water, set aside.
Make a dressing with the almond paste and about ¼ cup of olive oil, salt and pepper. Whisk until emulsified.
Toss the prawns in olive oil, salt and pepper and grill for 1 minute on each side and place into a mixing bowl.
• 1Kg Spencer Gulf King Prawns
• 1 Bunch Leeks, washed and finely sliced
• 2 Brown Onions, peeled and finely diced
• 200gms Button Mushrooms, finely Sliced
• 200gms Butter
• 2 Litres of chicken stock
• 1 Cup Cream
• ½ Bunch Tarragon
• 1 Cup White Wine
• 1 ½ Cups Arborio Rice
Heat up large pot on medium high heat and add the butter to melt.
Once the butter is melted, add the onions and leeks and sauté for 10 minutes or until the onions are nicely “creamed” and translucent, continually stirring.
Add the mushrooms and cook for a further 10 minutes.
Add the rice and cook until the rice is translucent.
Deglaze with white wine and cook until evaporated.
Add the chicken stock a little at a time, allow it to cook into the rice before adding the next bit of stock, and continue this process until the rice is cooked through. Check for doneness by biting into a kernel.
Once the rice is cooked, add the prawns and cook until they are cooked through.
Add the cream and take off the heat. Stir cream through.
Finish with chopped tarragon.
Grilled Spencer Gulf King Prawns with Vermecelli Rice Noodles, Asian Herb Salad and Vietnamese Dressing by Dennis Leslie
• 800gm Spencer Gulf King Prawns
• 1 Carrot Peel, using peeler, peel long, thick strips
• 1 Cucumber Quarter, deseed length ways and slice on angle
• 250gr Bag Bean Sprouts
• 5tblspn Palm Sugar
• ¼ cup Fish Sauce
• ¼ cup Water
• 3 Large Red Chillies
• 4 Garlic Cloves
• 500gr packet of Rice Vermicelli Noodles
• 1 Bunch Coriander Pick leaves
• 1 Bunch Mint Pick Leaves
• 1 Bunch Laksa Mint Pick Leaves
• 3 Spring Onion Finely sliced and placed into ice water
• Sea Salt
• White Pepper
Blanch the noodles in boiling hot water for 1 minute, take off the heat and allow to sit for 5 minutes. Strain with running cold water to cool it down rapidly. Set aside until needed.
For the dressing, place the palm sugar in a pot with the water and slowly bring up the heat, just to dissolve the sugar and set aside to cool down.
Pound the chilli and garlic in a mortar and pestle to a fine paste.
Add the chilli/garlic paste to the palm sugar solution.
Add the fish sauce to the dressing to taste. You may need a little more fish sauce or sugar depending on the balance.
For the Spencer Gulf King Prawns, heat up a large heavy bottom pan. Add oil.
Season the Spencer Gulf King Prawns with salt and pepper and seal the Spencer Gulf King Prawns on one side for 1 minute then turn to the other side and cook for a further one minute. Leave slightly undercooked.
Mix the Spencer Gulf King Prawns with the cooked noodles and use half the dressing to moisten the noodles.
Mix the carrot, cucumber, bean sprouts to the noodles along with the rest of the dressing.
Place the salad into a bowl and garnish with the mixed herbs and the spring onions which would have curled up from sitting in the ice.
• 12 large green Spencer Gulf King Prawns
• ½ handful sage
• ½ handful oregano
• ½ handful coriander
• 1 small knob ginger
• 1 clove garlic
• 2 dried long red chillies
• Zest of 1 lemon
• 125ml extra virgin olive oil
• Sea salt
• Freshly ground pepper
• Chiffonnade of parsley, to serve
Split the Spencer Gulf King Prawns in half and remove the intestinal tract—set aside in refrigerator until ready to marinate.
Finely chop all the herbs, ginger, garlic, chilli and lemon zest and mix together with the olive oil, salt and pepper. Smear the marinade on the cut side of the Spencer Gulf King Prawns and place on a baking tray, marinade side up.
At this point, you can either cook them in a pre-heated 250C oven for about 5 minutes or on a preheated barbeque or charcoal kettle barbeque—cook by pressing the Spencer Gulf King Prawns down to caramelise the flesh.
Season with a squeeze of lemon juice, salt and pepper and serve with a lemon wedge, extra virgin olive oil and parsley.
Preparation time 20 mins, cooking time 3 minutes, makes 1 cup of paste.
• 25 dried long red chillies
• 1tsp ground coriander
• 2tsp ground cumin
• 2 cloves garlic
• 8 green onions, chopped
• 2 sticks of lemon grass, thinly sliced
• 2cm piece fresh ginger, finely chopped
• 2 tsp shrimp paste (omit if preferred)
• ½ c roasted peanuts or almonds (depending on your liking)
• 2 tbs peanut oil
Place chillies in small heat proof jug, cover with boiling water and leave to stand for 10 – 15 mins, drain.
Meanwhile fry coriander and cumin in a pan, stir until you can smell the aromas.
Blend or process chillies and spice with the remaining ingredients until it forms a paste.
Serve on steamed rice.
- Serves 4, preparation time 15 minutes, cooking time 30 minutes.
• 2 x 400ml cans coconut milk
• ¼ cup Penang Curry Paste (see recipe below)
• ¼ cup fish sauce
• 4 kaffir lime leaves, shredded
• 2 tbs peanut oil
• 2 tbs palm sugar (grated)
• 1kg unpeeled or 500g–750g peeled Spencer Gulf King Prawns (uncooked) – depending on your taste
• 200g green beans
• ½ cup fresh basil leaves
• ½ cup roasted peanuts (or almonds)
• 2 fresh long red chillies thinly sliced
• 1 red capsicum thinly sliced lengths
• 1 clove garlic
Place coconut milk, paste, sauce, sugar and lime leaves in pan or wok for 15 minutes until mixture reduces by a third – stirring regularly.
Meanwhile heat oil in large frying pan, cook prawns and drain on paper towel.
Add beans, capsicum and prawns to curry mixture. Cook, uncovered for 5 minutes or until beans and capsicum are tender and seafood is cooked to liking.
Serve curry on rice sprinkled with basil leaves and nuts (of your liking).
- Serves 4-6
• Spaghetti, linguine or other long pasta
• 500grams raw shelled and cleaned Spencer Gulf King Prawn meat
• 8 tablespoons extra-virgin olive oil, or more to taste
• 3 plump garlic cloves, finely chopped
• 1 medium shallot, finely chopped
• 1 teaspoon coarse sea salt
• 1 cup white wine
• 1 tablespoon tomato paste
• 2 cups of seafood stock or clam broth
• Freshly ground black pepper to taste
• 1 tablespoon bread crumbs, or more if needed
• 2 tablespoons chopped fresh parsley
Bring a large pot of salted water to a boil. Cook pasta according to package directions. Meanwhile, prepare the seafood and sauce.
Lay King prawn meat on a baking sheet or tray lined with paper towels. Blot until dry. Season with a little salt and pepper.
Heat 2 or 3 tablespoons of olive oil in a large sauté pan, and set over medium high heat. Sear the prawn meat until lightly golden, about 1-2 minutes per side. Don’t cook them too long, because they will added back to the pan later. Remove and set aside.
Heat 2 more tablespoons of olive oil in a large sauté pan, and set over medium high heat. Scatter in the shallots and garlic and cook until sizzling. Take care not to burn the garlic. Stir in 1/4 teaspoon of salt and 1/4 cup of the wine. Simmer, stirring frequently, until the wine is nearly completely evaporated and the shallots have softened. Add the tomato paste and stir it around the pan for a minute, coating the shallots.
Pour in the rest of the wine, stock and another 1/4 teaspoon of salt. Bring to a boil, then reduce the heat and let the sauce gently simmer and reduce for about 5 minutes. With the sauce still bubbling, add the seared seafood back to the pan and mix to coat them all with sauce. Stir in the pepper and the tablespoon of bread crumbs. If the sauce seems too thin add a little more bread crumbs. Cook for another 2 minutes, then turn off the heat.
Pour the seafood and sauce over the cooked pasta. Drizzle in the remaining olive oil and mix well. Sprinkle parsley on top and serve immediately.