- 4 birdseye chillies, deseeded & rough chopped
- 2 or 3 long red chillies, deseeded & rough chopped
- 5 cm piece ginger, skinned & chopped
- 6 cloves garlic, rough chopped
- 4-5 shallots, rough chopped
- 1 stick lemongrass, fine chopped
- 1 bunch coriander root, fine chopped
- 2 Tbspn shrimp paste [maybe less – maybe fried off first]
- 75 mil peanut oil
- Heads & shells from 20 or so Prawns (not the front legs section)
- 3 Tbspn tamarind
- 1 litre shellfish or fish stock
- 2-3 tomatoes, peeled, diced
- 4-5 kaffir lime leaves, ripped
- 2 tspn fish sauce
- juice from 1 lime
- juice from ½ lemon
- 2 Tbspn palm sugar, crushed
- 10 peeled prawns
- 1 spring onion, fine chopped
- 1 tspn sesame oil
- 1 clove garlic, grated
- 1 cm piece ginger, grated
- 2 tspn fish sauce
- 1 egg white
- pinch sugar
- 12 prawns
- 25 ml sesame oil
- salt, to taste
Crispy Prawn Legs
- Approx 1/2 litre vegetable oil, for deep frying
- 20 front prawn leg sections (carefully cut off the prawn body leaving the “chest” holding the legs together)
- ½ cup plain flour
- 1 Tbspn salt
- 1 Tbspn ground pepper
- ½ cup roasted peanuts
- ½ cup fried shallots
- 12 leaves Vientamese mint
- ½ cup coriander leaves
- 1 cup bean shoots
- 1 red chilli, deseeded and juilienned
- 4 lime cheeks
- In a food processor combine the chillies, ginger, garlic, shallots, lemongrass, coriander root & shrimp paste – blend to a fine paste (the finer the better)
- In a large pot heat the peanut oil – sauté the paste and prawn heads/shells for 5-6 minutes. Stir regularly to ensure doesn’t burn
- Add the tamarind, stock, tomatoes & kaffir lime leaves – being to boil and simmer for 30 minutes
- Strain thru fine sieve & return to the pot – add fish sauce, lime juice, lemon juice palm sugar – bring to boil and simmer for 5 minutes until sugar is dissolved
[Note – Matt’s recipe strained last thing – more prawn shell contact may enhance flavour]
- In a food processor combine 1/2 the prawns, spring onion, sesame oil, garlic, ginger, fish sauce, egg white & sugar – process to a fine smooth mince (only 30 seconds or so).
- Add the remaining prawns and process briefly so added prawn meat still course (only a few seconds)
- Skewer the prawns. Brush with sesame oil & season with salt. Fry in hot pan until just cooked
Crispy Prawn Legs
- Heat vegetable oil approx 20 mm deep in a wok type frying pan to 200° c
- In a plastic bag combine the flour, salt & ground pepper – add the prawn leg & shake to coat well. Remove excess flour.
- Cook in the oil until crispy, drain on paper towel
To Finish & Serve
- Bring the broth to a simmer. Quenelle the prawn dumplings with a desert spoon – drop into the hot broth – cook for 4 minutes or so until the dumpling float
- In large noodle large – arrange the prawn dumplings & skewered prawns – garnish with roasted peanuts, fried shallots, Vietnamese mint, coriander leaves, bean shoots, juilienned red chilli, lime cheeks & finally on to the crispy prawn legs
- Serve with a jug of hot broth on the side – or pour the hot broth over immediately before serving
“Stolen” from Matt Sinclair – Masterchef Aussie 2016
- Approx 1 kg octopus
- 1 bunch of parsley
- Tops from a fennel bulb, chopped roughly
- Sprig oregano
- 3 Spring onions, chopped roughly
- 1 or 2 shallots, chopped roughly
- 2 bay leaves
- 4 garlic cloves, minced or fine grated
- 1/2 cup extra-virgin olive oil
- 1 tspn paprika
- 1/4 to 1/2 tspn smoked paprika (optional)
- 1/4 tspn cayenne
- Salt and black pepper
- Lemon wedges to serve
Tenderise the Octopus.
- Pre heat oven to 110° C
- Boil the whole octopus in the water for 2 minutes – remove & cool
- Line a Dutch oven or other heavy lid pot with the parsley, fennel fronds, oregano, green onions and the bay leaves.
- Cut the head off – Cut the octopus “hips” like a star. If using the heads – clean out the heads and cut into similar size to legs
- Nestle octopus pieces into the pot of greens.
- Cover the pot and cook for 2 1/2 hours (longer if octopus is large and tough) Don’t worry about the lack of liquid in the pot – octopus will release enough to make a flavorful broth.
Grill the Octopus
- When the octopus is tender, remove from the pot and cut into serving-sized pieces.
- Coat with some of the olive oil and BBQ or grill until you get some char marks, about 8 to 10 minutes.
- Toss the octopus with the rest of the olive oil, garlic, the paprika, smoked paprika and cayenne.
- Add salt and black pepper to taste and serve with lemon wedges, either at room temperature or slightly warm.
Acknowledgement : http://honest-food.net/2013/11/25/pulpo-gallego-recipe-octopus/
The recipe is a guideline for ingredient ratios. The aim is to try to keep the ratio of prawn meat to tapioca starch at 1:1 or less (ie more prawn than tapioca starch).
- 1 kg whole prawns to yield 500g prawn meat after deheading and shelling
- 500g tapioca starch – 100 g for making paste & 400 g for making dough
- 200ml prawn stock (made from heads and shells)
- 3 – 4 tspn salt or to taste
- ground white pepper
- 2 tspn baking powder
- Prepare Prawn Stock from the prawn heads & shells – drain and reduce to 200 ml
- Dry the prawn meat with a kitchen towel – the dryer the better
- Weigh out 100 g of tapioca starch for 500 g prawn meat – if you have less prawn meat then use proportionately less.
- Sift the starch into a small bowl.
- Gradually add boiling hot prawn stock to the starch to make a sticky paste.
- In a food processor fitted with a steel blade, blend the prawn meat together with salt and pepper to a fine paste.
- Add the tapioca starch paste that you have made in the previous step and blend until the mixture well combined and homogenous.
- Sift 400 g tapioca starch, salt, pepper and baking powder in a large bowl.
- Gradually work the sifted starch into the prawn paste until you get a malleable dough. You don’t want the dough to be too dry: add only enough starch to take the dough to a state where it can be easily handled and formed into rolls.
- Form the dough into cylindrical rolls of between 3 to 5 cm in dia using a sushi mat lined with cling film.
- Lightly grease the base of steamer trays or line them with damp muslin. Make sure the rolls are spaced well apart as they will double in size
- Steam the rolls over rapidly boiling water for about 45 minutes to 1 hour
- Place the cooked rolls on a wire rack to cool completely. Wrap each roll with cling film and refrigerate overnight.
- Using a sharp knife, slice the rolls into slices of around 1 mm thickness.
- Dry the crackers in a dehydrator at the lowest setting (35ºC) for at least 18 hours.
- When they are completely dry and hard, store them in an air-tight container in a cool dry place until required
- Deep fry in batches of 4 or 5 at a time