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.
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Some Choice News!
Many New Zealand gardens aren’t seeing as many monarch butterflies fluttering around their swan plants and flower beds these days — the hungry Asian paper wasp has been taking its toll.
Thanks to people like Alan Baldick, who’s made it his mission to protect the monarch, his neighbours still get to enjoy these beautiful butterflies in their own backyards.
Thinking about planting something to invite more butterflies, bees, and birds into your garden?
Thanks for your mahi, Alan! We hope this brings a smile!
You are never alone
This year, I was given news that took the wind right out of this solo mum’s stomach: I was diagnosed with two types of curable breast cancer. Even writing those words still feels surreal.
I’ve recently completed five rounds of radiation, and while that chapter has closed, my journey is far from over. I now take daily medication — which, if I’m honest, comes with its own wild rollercoaster of highs and lows — along with monthly injections and six-monthly IV infusions.
All of this while raising two incredible, energetic tween boys who are full of wonder, life, and light. They have been my anchors on the darkest days and my reason to keep putting one foot in front of the other.
I’m sharing this because, in the New Year, I want to create a support group for anyone walking this path — no matter where you are on your journey. Whether you’re newly diagnosed, in treatment, finished treatment, or supporting someone you love.
Let’s build a village.
A place to lean, to cry, to laugh, to talk openly, and to remind each other that none of us have to do this alone.
Because the story doesn’t end when they tell you you’re “in the clear.”
In many ways, it’s just the beginning. 🌻
If this story touches your heart, and you’re on this journey too, feel free to message me. Even a quiet “me too” is enough...
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