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: Have you ever had a scary flight?
A plane flying from Christchurch to Wellington on Sunday had smoke billowing out of the engine and upon landing, passengers had to open the emergency exit and jump out. Have you had any scary flying experiences?
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56.7% Yes!
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43.3% No, it's always been smooth flying
LIVE Q&A: Financial well-being with Cat Rikihana
Today (Wednesday) we're having another Neighbourly Q&A session. This time with Cat Rikihana who is a financial mentor, educator and financial capability practitioner at Financial Freedom Trust in the Manawatū.
Cat Rikihana (Ngai Tahu) like many financial mentors around Aotearoa, works with individuals, groups and whānau to successfully navigate financial stress and hardship. Mentors work alongside whānau to increase confidence and skills in personal money management and advocate with and for clients. Cat enjoys delivering online and face-to-face workshops which provide opportunities to normalise money conversations and encourages people to make time to consider their financial well-being.
Cat is also an independent financial well-being coach, educator and indigenous life coach at Restore Wellness Network. She is a published writer and currently in the process of writing her first non-fiction book: 'A financial self-care guide for women in Aotearoa.'
She'd love to answer any questions you may have around your budgeting and spending habits, strategies for saving, retirement planning and debt. (Don't be shy, but be mindful about what you disclose!)
↓ Share your questions now and Cat will reply to your comment below ↓
Landscape painter
Make your own wall art from leftover MDF and Resene testpots. Nikki Kettle’s abstract piece was inspired by her local environment.
Find out how to create your own with these easy step by step instructions.
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