40 days ago

Recipe: Fried Garlic Prawns with Mayo

New Zealand School of Food & Wine

Prawns are a fast and convenient choice of protein for the busy cook. Straight freezer, they can defrost quickly and be pan-seared to make a delicious dinner course.

Prawns can be confusing. Firstly, they are referred to as crustaceans and are also sold by size -shrimps are small and prawns are larger. There are both freshwater and marine varieties. Most prawns are imported frozen into NZ although there is growing local supply. So when you see “fresh” prawns they have generally been defrosted. Fresh prawns in many cases appear green or grey and it is only when cooked, that the colour changes to what we recognise as “pink” prawns. If you buy prawns or scrimps that are pink, this means that they have been cooked.

Then, there are a series of questions to ask:
• Do you cook them in their shells or peel before cooking?
• Do you remove the head and just cook the tail?
• Do you remove the vein (intestinal tract) or black line that runs down the back?

You can use prawns for the same recipe whether they are peeled or deveined. Many people believe that cooking prawns with the shell will enhance the flavour of the broth and result in more succulent prawn meat. The downside is that they are a bit messier to eat. To peel the prawns, you just need to wriggle them a little and ease off the shell, piece by piece.

There is no big deal about cooking prawns with the head on – it is more a cultural thing about people not wanting to see the eyes! The head pulls off easily if you twist it. The tip of the tail can be removed in the same way.
The prawn is de-veined or has the intestinal tract removed as many consider it the prawn more attractive without the black line. It also removes the prawn's stomach waste so that you do not need to eat it! See below for the method.

Like all seafood, prawns should be eaten as soon as possible and not left in the refrigerator for days. If they smell off when you come to cook them, your only choice is to throw them out!

Fried in garlic and paired with home-made mayo showcases these crustaceans at their best.

Check out the full recipe on the link below.

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Jellyfish blooms

The Team Reporter from Auckland Stuff

Hi neighbours, warm waters around Auckland are attracting tiny jellyfish towards our shores, causing some people to break out in a rash. Have you been affected by these jellyfish this summer?

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8 hours ago

Join our new Auckland Parenting group

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Join our new Auckland Parenting Group - a safe place to connect with other parents, grandparents and guardians.

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8 hours ago

*WIN* Place des Anges hits Auckland Arts Festival

Auckland Arts Festival

Aucklanders are in for a night of awe-inspiring wonder when Place des Anges hits Auckland Arts Festival in March. Hailing from France, Place des Anges is the outdoor event of the summer – an evening of stunning beauty.

As the sun sets, the angels come out to play, appearing high above the heads of thousands in Auckland Domain. And so begins a night of magic…one which you will remember forever. Performed by a talented team of aerial acrobats high above the treetops, this family-friendly show is stunningly beautiful and an unmissable experience.

Place des Anges takes over Auckland Domain for three magical nights only from March 13-15. Find out more and book tickets.

“Mortgage the house. Sell your possessions. Do anything that makes it possible to see Place des Anges. It is absolutely wonderful” The Advertiser (Adelaide)

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