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Australia Day prawn cocktail

A succulent starter for any Australia Day.

Shopping list:

  • 20 large prawn cutlets, peeled & de-veined
  • 500ml water
  • 10mls white wine vinegar
  • 1 tablespoon black peppercorns
  • 1 teaspoon salt
  • ½ wombok vinely shredded
  • 1 red onion, finely chopped
  • 1 carrot, finely chopped
  • 80mls mirin
  • 50mls rice wine vinegar
  • 1 teaspoon pickled ginger, chopped
  • 1 tablespoon coriander, chopped
  • 1 tablespoon Vietnamese mint, chopped
  • Freshly cracked black pepper, to taste
  • 1 roti bread
  • ½ iceberg lettuce, shredded
  • 200grams cooked shrimps
  • 2 eggs
  • 80mls white wine vinegar
  • 200mls vegetable oil

1 teaspoon sumac

Method:

  1. In a large pot add water, prawn cutlets, vinegar peppercorns and salt and bring to the boil.
  2. Once boiling turn off the hotplate and poach for 6 minutes, remove the prawns from the water and allow them to cool.
  3. In a large bowl add all vegetables, then season with vinegar, mirin and salt and pepper. Set aside.
  4. Finely slice roti bread and roast in 180C oven for approximately 8 minutes or until golden brown and crispy. Set aside and allow the bread to cool.
  5. In a food processor add eggs and white wine vinegar. Blend for 1 minute, then slowly add vegetable oil until thick and creamy. Season with sumac and salt and pepper.
  6. Mix the cooked shrimps through the creamy mixture. Set aside.
  7. In a large brandy balloon or plate layer the vegetable mix, then the creamy shrimp mix, roasted roti bread, shredded iceberg lettuce and top with the cooked prawn cutlets.

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