Seafood stir-fryBy Christine Salins
At Sydney Fish Market, more than 170 tonnes of prawns are sold at Christmas alone, so I think it would be fair to say that Australians love their seafood.
And what better time to be enjoying magnificent fresh seafood than now when the days are long, the evenings balmy and dining takes a more relaxed approach.
With Christmas behind us, it’s hard to imagine that anyone could face more seafood, but with inspiration from a lovely cookbook, Out of the Shell (New Holland, $29.95) there’s still room for another prawn recipe.
These Stir-Fry Chilli Prawns are deliciously easy and packed with flavour. Indeed, all of the recipes in Out of the Shell are impressive in their simplicity, making the book perfect for everyone from novices to more experienced cooks.
Each section contains detailed information on how to buy, prepare and store seafood, while chapters are broken down into sections containing Mussels and Clams, Scallops and Oysters, Prawns and Shrimp, and Lobster and Crab.
There’s an eclectic assortment of recipes that anyone who loves crustaceans will be happy to add to their repertoire, from a San Francisco-style Seafood Chowder to Grilled Lobster with Chilli Salsa and Scampi with Basil Butter.
As we kick off with another year of good food, enjoy these Stir-Fry Prawns and raise a toast with a glass of fresh crisp Australian Riesling.
1 teaspoon vegetable oil
1 teaspoon sesame oil
3 cloves garlic, crushed
3 fresh red chillies, chopped
1 kg green medium prawns, shelled and deveined
1 tablespoon brown sugar
1/3 cup tomato juice
1 tablespoon soy sauce
Snow peas and mixed salad to serve
Heat vegetable oils and sesame oils together in a wok over a medium heat, add garlic and chillies and stir-fry for 1 minute. Add prawns and stir-fry for 2 minutes or until they turn red.
Stir in sugar, tomato juice and soy sauce and stir-fry for 3 minutes or until sauce is heated through. Serve on snow peas, with mixed green salad.
From: Out Of The Shell by Lesley Wilson. Published by New Holland.
To find out more about Christine Salins click here.