Recipe: Fried Garlic Prawns with Mayo
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.
Poll: Does the building consent process need to change?
We definitely need homes that are fit to live in but there are often frustrations when it comes to getting consent to modify your own home.
Do you think changes need made to the current process for building consent? Share your thoughts below.
Type 'Not For Print' if you wish your comments to be excluded from the Conversations column of your local paper.
-
91.4% Yes
-
8.3% No
-
0.3% Other - I'll share below!
Food and product recalls
These items have been recalled during the last month. If you have any of these items at home, click on the title to see the details:
Product recalls
Avanti, Malvern Star & Raleigh bicycles
Yoto Kids Speaker
Anko Kids Pyjamas
Battery drill chainsaw attachment
Industrial pedestal misting fan
Yamaha adaptor
Zero Tower safety harness
Naturacoco moisturising cream
Thule child bike seat
Food recalls:
Maketū pies mussel pie
The Catering Studio cottage pie
Matakana Smokehouse gravlax/salmon
Our Fruit Box fruit juices
ProLife Foods value packs - nuts, raisins.
YY Dumplings & Fu Yuan ready-to-eat meat products
Waiheke Herbs italian herb spread
We hope this message was helpful in keeping your household safe.
ANZAC Day time of reflection
The Waiuku ANZAC parade will be leaving outside St Andrew's Centre, 85 Queen Street on 25 April. Prior to the parade, St Andrew's will be open for a time of quiet reflection. A short multimedia presentation about ANZAC Day will be played. The presentation lasts roughly 15 minutes and will be on a loop from 9.45am, finishing at 10.30am before the parade leaves. You are welcome to join this at any point between those times. Just come into the auditorium (large meeting space to the left inside the doors) and sit anywhere.