Crumbed Calamari Rings Frozen Prepacked 1kg - Retail
Prepacked 1KG FROZEN CRUMBED CALAMARI RINGS $ 10.00 PER KG
GRILLED PRAWNS WITH CHILLI & CORIANDER SAUCE Serves 4
4 coriander roots with 4cm stem attached, cleaned
6 garlic cloves
1 teaspoon black peppercorns
20 RAW,LARGE ENDEAVOUR OR BANANA PRAWN shelled,deveined,tail on
OR 1KG CARPENTARIA PREMIUM PEELED/DEVENIED CUTLETS
2 teaspoons fish sauce
1 tablespoon vegetable oil
20 short bamboo skewers, soaked in water for 20 minutes (saves burning when cooking)
Chilli & Coriander sauce
1/2 cup white sugar
1/3 cup white vinegar
2 tablespoons fish sauce
1/2 fresh long red chilli,finely chopped (more if you like it hot!)
1 tablespoon finely chopped coriander leaves.
Place coriander root, garlic and peppercorns in a mortar and pound to a rough paste with a pestle. Transfer to large bowl, add the peeled, cleaned prawns, fish sauce and vegetable oil. Cover and refrigerate for 15 minutes to marinate.
Meanwhile, make the chilli and coriander sauce. Place the sugar, vinegar, fish sauce and 2 tablespoons of water in a small saucepan over high heat and cook for 3 minutes, or until the sugar has dissolved.
Set aside to cool, then stir through the chilli and coriander .
Preheat a BBQ, chargrill plate or large frying pan to medium. Thread each prawn onto a skewer. Grill the prawns for about 2 minutes each side, or until just cooked. Pile onto a platter and service with the chilli and coriander sauce.
Delicious - We recommend the endeavour or tiger prawns - as it has a firm flesh that responds well to high heat.
FISH AND CHIPS (The Family Favourite) Serves 4
Cooking Oil Spray
2 medium sweet potatoes (400gm) peeled and cut into wedges
1.5 tsp olive oil
1/2 tsp smoked paprika
Pinch of Salt
1/2 tsp ground black pepper
2 large egg whites
1 tsp Dijon mustard
Pinch cayenne pepper
1 cup Panko (Japanese) Breadcrumbs or standard breadcrumbs
1/2 tsp dried thyme
4 skinless white firm fleshed fillets of fish (BARRAMUNDI, LINE CAUGHT MACKEREL)
Lemon wedges to serve
1. Preheat oven to 220C. Spray 2 large oven trays with cooking spray oil.
2. Put sweet potato, oil, paprika, salt and half the black pepper in a large bowl and toss well to coat potatoes. Arrange potatoes on 1 of the prepared trays in a single layer. Bake for 30 minutes, turning once, or until browned and cooked through. Remove from oven and keep warm.
3. Meanwhile, whisk eggwhites, mustard, cayenne pepper and remaining black pepper in a bowl. Combine Panko crumbs and thyme in a separate shallow dish. Dip 1 snapper fillet in eggwhite mix, then shake off excess and roll in crumb mixture to coat well. Put on prepared tray.
Repeat with remaining fillets.
4. Bake Fillets for 12 minutes turning once, or until crumbs are golden and fish flakes easily. Divide fish and sweet potato wedges between 4 plates. Serve with lemon wedges (or malt vinegar on the side).
So scrumptious and no frying pans to clean, and healthful - love those omega 3's.