Post by Janny on Mar 27, 2005 14:42:48 GMT 10
1. Enjoy an autumn picnic in the park witha big pile of cooked pranws. Make a mess and peel them yourself while drinking beer or champagne.
2. Create a classic prawn cocktail with cooked peeled pranws (leave their tails on) served over silkly avocado with a creamy cocktail sauce.
3. Crunch into a stack of crumbed, deep-fried prawns; serve them with a selection of dipping sauces such as tartare sauce, sweet chilli, green tomato chutney and tahini.
4. Saute garlic, chilli and prawns in a pan with some olive oil and then toss through your favourite pasta. Finish this easy, tasty dish with sun-dried cherry tomatoes and chopped, fresh basil.
5. For simpe prawns brochettes, put four or five prawns tails on a bamboo skewer and grill them on the barbecue. Top the brochettes with herb butter while still hot.
According to Michael Bacash, Bacash Restaurant, South Yarra.
2. Create a classic prawn cocktail with cooked peeled pranws (leave their tails on) served over silkly avocado with a creamy cocktail sauce.
3. Crunch into a stack of crumbed, deep-fried prawns; serve them with a selection of dipping sauces such as tartare sauce, sweet chilli, green tomato chutney and tahini.
4. Saute garlic, chilli and prawns in a pan with some olive oil and then toss through your favourite pasta. Finish this easy, tasty dish with sun-dried cherry tomatoes and chopped, fresh basil.
5. For simpe prawns brochettes, put four or five prawns tails on a bamboo skewer and grill them on the barbecue. Top the brochettes with herb butter while still hot.
According to Michael Bacash, Bacash Restaurant, South Yarra.