PIRI PIRI PRAWNS

Ingredients
125 ml (half a cup) olive oil
2 teaspoons dried chilli flakes
4 large garlic cloves, crushed
1 kg Australian King Prawns, peeled and deveined, tails still intact
75 g butter
60 ml (quarter cup) lemon juice

Technique
1. Put the oil, chilli flakes, garlic and 1 teaspoon salt in a large non metallic bowl and mix well.
2. Add the prawns and coat them in the mixture. Refrigerate for 2 hours, stirring and turning occasionally.
3. Preheat the BBQ to very hot. Put the prawns onto the hotplate and brush with the remaining oil and chilli mixture.
4. Cook for about 5 minutes, turning once, or until cooked through.
5. Meanwhile, melt the butter with the lemon juice in a small saucepan. Serve the prawns hot, drizzled with the lemon juice and butter mixture and accompanied with rice.
Serves 4

GARLIC PRAWNS

Ingredients
1.25kg Australian King Prawns, peeled and deveined, tails intact
85 g butter, melted
185 ml olive oil
8 garlic cloves, crushed
2 spring onions (scallions), thinly sliced
Crusty bread for serving

METHOD
1. Preheat over to 250 degrees Celsius. Cut a slit down the back of each prawn.
2. Combine the butter and oil and divide among four 500 ml (2 cup) cast iron pots.
3. Divide half the crushed garlic among the pots.
4. Place the pots on a baking tray and heat in the oven for 4 minutes, or until the mixture is bubbling.
5. Remove and divide the prawns and remaining garlic among the pots. Return to the oven for 5 minutes, or until the prawns are cooked.
6. Stir in the spring onion, season to taste. Serve with crusty beard to mop up the juices.
Serves 4

STEAMED WHOLE SNAPPER WITH ASIAN FLAVOURS

Ingredients
800 g whole Snapper, scaled and gutted
3 stems of lemongrass
Handful of coriander leaves
Small knob of ginger, peeled and cut into thin matchsticks
1 large garlic clove, peeked and cut into thin slivers
2 tablespoons of soy sauce
600 ml oil
1 tablespoon fish sauce
1 small red chili, deseeded and finely chopped
Fish substitution
Coral Trout or Sea Bass

METHOD
1. Score the fish with diagonal cuts on both sides. Cut each stem of lemongrass into 3 and lightly squash each piece with the end of the handle
of a large knife. Put half of the lemongrass in the middle of a large piece of foil and lay the fish on top. Put the remaining lemongrass and half
of the coriander leaves inside the cavity of the fish.
2. Mix the ginger, garlic, soy sauce, oil, fish sauce and chili together. Drizzle the mixture over the fish and scatter with the remaining coriander leaves.
3. Enclose the fish in the foil and sit in a large bamboo or metal steamer over a pan of simmering water.
4.Steam for 25 minutes, or until the flesh of the fish is opaque or white. Serve with stir-fry Asian greens or rice.
Serves 2

DRUNKEN PRAWNS

Ingredients
24 large Australian King Prawns, peeled and deveined
150 ml Chinese rice wine (see note)
2 red chillies thinly sliced
1 teaspoon finely grated fresh ginger
2 teaspoons sugar

METHOD
Put the prawns in a non - metallic bowl. Mix the rice wine with the chillies, ginger and sugar and pour over the prawns. Leave to marinate for 30 minutes.
Heat a wok until very hot. Take 60 ml of the rice wine out of the marinade and add to the wok. Heat it until it is very hot, then light it either with a
match or by tipping the side of the wok toward the gas flame. Let the flame burn and die down before adding the rest of the marinade and prawns.
Cook for 2-3 minutes, or until the prawns turn pink. Serve immediately.
Serves 4

Note: Chinese rice wine is a fermented rice wine with a rich, sweetish taste, similar to dry sherry. It is sometimes called Shaoxing rice wine.

BARBECUED SQUID WITH PICADA DRESSING

Ingredients
750 g small squid, cleaned.
Rocket leaves, for serving
Crusty bread for serving
Picada dressing
60 ml extra virgin olive oil
3 tablespoons finely chopped flat-leafed (Italian) parsley
2 garlic cloves, crushed

Fish substitution
Cuttlefish, octopus, prawns, or even chunks of firm white fish fillet

METHOD
1. Wash the tubes and tentacles and drain well. Place in a bowl; add quarter teaspoon salt and mix well. Cover and refrigerate
for about 30 minutes. Heat a lightly oiled BBQ flat plate.
2. For the picada dressing, whisk together the olive oil, parsley, garlic, half teaspoon freshly ground black pepper and some salt in a small jug or bowl.
3. Cook the squid in small batches on the BBQ for about 2-3 minutes, or until the tubes are white and tender.
4. BBQ the squid tentacles, turning to brown them all over, for 1 minute, or until they curl up. Serve hot, drizzle with the picada dressing,
with rocket leaves and crusty bread.
Serves 4

ROAST FISH WITH ROSEMARY AND GARLIC

Ingredients
1 kg skinless Barramundi fillets
3 large garlic cloves, peeled and sliced into thin slivers.
1 stem of rosemary, cut into 24 small sprigs.
6 streaky bacon rashers, cut in half
80 ml olive oil
Lemon wedges, for serving

Fish substitution
Cod, Monkfish tails, Halibut, Swordfish.

METHOD
1. Preheat the oven to 200 degrees Celsius. Using a small sharp knife, make small incisions in the fish and insert a sliver of garlic and a
small sprig of rosemary into each one. Season the fish with salt and pepper and wrap a piece of bacon around each piece of fish.
2. Put the fish in a roasting tin and drizzle the olive oil over the top. Roast for about 15 minutes, or until the fish is cooked through.
Serve with lemon wedges.
Serves 4

THAI FISH CAKES

Ingredients
450 g skinned firm white fish fillets, such as cod or hake
45 g rice flour, 1 tablespoon fish oil, 1 egg lightly beaten
3 tablespoons coriander leaves
3 teaspoons red curry paste
1-2 chopped red chillis (optional)
100 gr green beans, very thinly sliced
2 spring onions, finely chopped
Oil, for frying, Sweet chili sauce for serving
Chopped peanuts and finely diced cucumber (optional, for garnish)

Fish substitution
Ling, Snapper

METHOD
1. Roughly chop the fish into chunks, then process in a food processor for 20 seconds, or until smooth.
2. Add the rice flour, fish sauce, egg, coriander leaves, curry paste and chillies, if using. Process for 10 seconds, or well combined, then transfer to a large bowl.
Alternately, finely chop or blend by hand. Mix in the green beans and spring onion. With wet hands, form 2 tablespoons of mixture at a time into flattish patties.
3. Heat the oil in a heavy based frying pan over a medium heat. Cook 4 fish cakes at a time until golden brown on both sides.
Drain on paper towel, then serve with sweet chilli sauce. The sauce can be garnished with a sprinkle of chopped peanuts and finely diced cucumber.
Serves 4-6