Seafood Recipes ....... ( Grilled Spot prawns )

[Islandgirl]

Found a new recipe thought whoever is catching would like a new way of cooking them.

*Butterfly the prawn from the belly and snap it flat, slice down the centre does it.

Basting sauce

*In a pan put 1/4 cup olive oil ,1/2 tsp sesame oil and 4 cloves crushed garlic and sweat for 2 min .

*add sake which i prefer or white wine which is still tasty 1/4 cup

*1/2 a lemon

*good pinch salt to taste

cook for 5 min You can adjust all the ingredients i go heavy garlic and sake

When the shell is grilled it gives a real great prawn taste very intense prawn flavour.

On a high heat grill shell down, baste meat heavy , cook to your desire time, i do 4o sec on shell
then 20-30 sec on meat side, do a last heavy meat side baste a 5 sec grill then off. flames are good.

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Reeltime this is a great recipe thank you for sharing,

 

[Reeltime]

Reeltime this is a great recipe thank you for sharing,

Your welcome...Thanks for the reminder might pull some prawns out and and do some up

 

[getbent]

Hey Marco,

in your soy ginger sauce how much rice wine vinegar do you use?
It says just 1/2...

Cheers amigo

 

[Reeltime]

Hey Marco,

in your soy ginger sauce how much rice wine vinegar do you use?
It says just 1/2...

Cheers amigo

Hey Guy,

*Its 1/2 a cup of vinegar, one of our favourite sauces that's the Benihana dipping sauce..from above.....

@getbent all soy sauces are different so i would balance it out with more or less vinegar to cut
the salt or for a perfect balance

*My tuna Tataki one is grated ginger, rice wine vinegar, sesame oil, light soy sauce and a touch of chilli sauce if you like heat drizzled over tuna or salmon

 

[fishin solo]

Lotsa time to be working on that cook book

 

[Reeltime]

Lotsa time to be working on that cook book

haha i know right, i've almost got a book full now...

 

[getbent]

Hey Guy,

*Its 1/2 a cup of vinegar, one of our favourite sauces that's the Benihana dipping sauce..from above

*My tuna Tataki one is grated ginger, rice wine vinegar, sesame oil, light soy sauce and a touch of chilli sauce if you like heat drizzled over tuna or salmon

I figured as much...thanks Marco

 

[Derby]

haha i know right, i've almost got a book full now...

Can i get the first copy signed please

 

[adanac]

Hey Guy,

*Its 1/2 a cup of vinegar, one of our favourite sauces that's the Benihana dipping sauce..from above.....

@getbent all soy sauces are different so i would balance it out with more or less vinegar to cut
the salt or for a perfect balance

*My tuna Tataki one is grated ginger, rice wine vinegar, sesame oil, light soy sauce and a touch of chilli sauce if you like heat drizzled over tuna or salmon

I make the exact same tataki sauce for many Asian dishes, soo delicious. We always add tons of scallion and cilantro stem

 

[Reeltime]

I make the exact same tataki sauce for many Asian dishes, soo delicious. We always add tons of scallion and cilantro stem

Great idea on the cilantro stems, so much flavour never thought of using it like chopped chives gonna add that to dishes now ...
got a craving now for tuna just rubbed with sesame oil and roll in black sesame seeds..

 

[Reeltime]

Green onion, ginger tuna, tataki ginger sauce on spot prawns and tuna with red chillies

Recipe for Green onion ginger- finely chopped ginger, green onion, couple drops of sesame oil, enough olive oil to coat ingredients and a pinch of salt

 

[Reeltime]

Made some nice thicker loins for the tuna roll not like the little mini pieces you get in the restaurant, was much better in taste, just mayo and avocado

Spot prawns are replacing the crab California roll... perfect snap from the prawn, the howesound cali roll

 

[Rain City]

Made some nice thicker loins for the tuna roll not like the little mini pieces you get in the restaurant, was much better in taste, just mayo and avocado

Spot prawns are replacing the crab California roll... perfect snap from the prawn, the howesound cali roll
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We did that with the prawns for California rolls last time. My wife insisted we shredded them thin though. Same texture as a California roll but way better flavor obviously

 

[Reeltime]

We did that with the prawns for California rolls last time. My wife insisted we shredded them thin though. Same texture as a California roll but way better flavor obviously

good idea i'm gonna try that next round.. man it sure beats having to shuck a ton of crab for that, prawns are so much easier, not ordering out so once a week sushi
night at home

 

[Rain City]

good idea i'm gonna try that next round.. man it sure beats having to shuck a ton of crab for that, prawns are so much easier, not ordering out so once a week sushi
night at home

Us too! Been loving it.

 

[Reeltime]

Making spot prawns so many different ways and this got polished like it was candy, butterflied and seared halfway in a pan with butter and olive oil for some colour
then removed, tossed in a nub of butter in the pan drippings from the seared prawns tossed in garlic good squeeze of lemon and tossed prawns through it
all the steamed prawns were still sitting in a bowl...



COLD SUMMER POTATO SALAD ... red onion, garlic, olive oil, salt n pepper, white vinegar, fresh thyme or any herb you have, a great summer go-to

 

[Reeltime]

Some fresh west coast cod and tuna taco's.. in a fried corn tortilla ... seared the cod skin side only till brown then put a lid on a steam it out, like butter

*Sauce thats on the cod- in a blender , basil, cilantro, lemon, lime, garlic, red whole chilli, sea salt and olive oil... turned out better then i expected

*Spicy mayo sauce- mayo, lemon, lime, sesame oil, light soya sauce, sriracha mix put in a squeeze bottle

 

[Reeltime]

Honey Glazed Coho with a hint of alder smoke, this was a 6 hour eat the same day salmon, cooked to perfection it just melted in your mouth

*Butterflied, a good dusting of pickling salt, good drizzle of honey and let sit at room temp for 2 hours most of the salt will get washed away from melting and the surface moisture

*In the smoker for about 4 hours or when it's perfectly cooked, not dried out, it has a poached texture to it, in the last hour baste with honey, remove and eat
while it's hot while all the oils are melted, will try it with out smoke chips next time ...Half a pan of alder

 

[sasqman]

Honey Glazed Coho with a hint of alder smoke, this was a 6 hour eat the same day salmon, cooked to perfection it just melted in your mouth

*Butterflied, a good dusting of pickling salt, good drizzle of honey and let sit at room temp for 2 hours most of the salt will get washed away from melting and the surface moisture

*In the smoker for about 4 hours or when it's perfectly cooked, not dried out, it has a poached texture to it, in the last hour baste with honey, remove and eat
while it's hot while all the oils are melted, will try it with out smoke chips next time ...Half a pan of alder
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Holy crap that looks so good!
Nice pics

 

[Reeltime]

Salmon Wellington made this a few times now, so easy to make and very delicious

In a pan, butter, sauté garlic, onions 10 min •then add spinach and a pinch of salt cook down for 10min •then add cream cheese, Borsin cheese optional, touch of lemon, pinch of dill and parmesan cook for 10 min • then chill in fridge
.
.
Place salmon on puff pastry, salt n pepper, layer spinach mixture on top of salmon, fold pastry, brush with egg wash, scoring optional, bake 425 for 20-25 min