How To Cook Prawns for Sushi Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Ever wondered how to cook prawns for sushi so that they sit flat across the rice? Normally, when prawns are boiled they curl. But prawns used for sushi need to be straight. Here’s how to […]
Prawn Kebabs Like this recipe? You’ll love my online Lebanese cooking class! I like to leave the shells on when I’m grilling prawn kebabs as they protect the flesh and keep it juicy and tender. They’re a bit messy to eat this way so ensure you have large serviettes, finger bowls, plus bowls for the […]
How To Clean A Crab Master Deliciously Simple Singapore Chilli Crab It is neither humane nor good cooking practice to put an animal that hasn’t first been killed humanely into boiling water as the stress will make the meat tough. As most amateur cooks don’t have the skills to kill an animal humanely, RSPCA Australia […]
How To Grill Prawns (Shrimp) Like This Recipe? Order Your Copy of the Sydney Seafood School Cookbook Now! I always grill prawns in their shells without turning them onto the flesh side. The shell protects the delicate meat from overcooking and keeps them deliciously juicy and tender. I find it easiest to remove the heads […]
Prawn Cocktail with Avocado Like this recipe? You’ll love my online Australian cooking class inspired by Matt Moran! No matter how retro, some recipes don’t go out of fashion because they simply taste good! Cooked prawns with crisp iceberg lettuce and tangy, pale pink cocktail sauce (sauce Marie Rose) is one such combination. Go full […]
How To Store Prawns (Shrimp) Order Your Copy of the Sydney Seafood School Cookbook Now! Once they’re taken out of the water, prawns oxidise quickly and blacken around the head and joints, just like some fruits turn brown shortly after being cut. This harmless but unsightly discolouration can be prevented by adding sulphur, freezing, cooking […]
How To Boil Prawns (Shrimp) Like This Tip? Order Your Copy of the Sydney Seafood School Cookbook Now! It’s essential to buy raw (green) prawns for cooking, as reheated cooked prawns will be tough. While pre-cooked prawns are a convenient standby, there’s a big difference in the texture and flavour of prawns you’ve cooked yourself. […]
Sate Lilit Ikan Like this recipe? You’ll love my online Indonesian cooking class! Sate lilit, made from minced meat or seafood, is a specialty of Bali. On neighbouring Lombok minced satays are known as sate pusut and in Sumatra, where the mince is moulded into balls then threaded onto skewers, it’s called sate pentul. Unlike […]
Udang Bakar(Indonesian Roast Prawns) Like this recipe? You’ll love my online Indonesian cooking class! I love the presentation of these prawns (‘udang’ in Indonesian) with their heads and tails intact but the meat easily accessible. While udang bakar would traditionally have been grilled over charcoal, these days they can just as easily be baked in […]
Prawn Salad with Mustard Fruits Like this recipe? Visit Modena with me on my small group food & wine tour of Northern Italy. This is the pescatarian version of a simple, delicious chicken salad I had in Modena. It’s the mustard fruit, pine nuts and balsamic vinegar that make it special. Of course you could […]
