CRISPY BABY SHRIMP MEZZE
This Greek inspired appetiser recipe is perfect for those tiny river shrimp you see at the markets. Cook them in virgin olive or coconut oil for health.
1 heap uncooked whole baby shrimp, drained well
1 cup normal flour (or rice flour)
500ml extra virgin olive oil or virgin coconut oil
1/4 teaspoon white pepper
1/2 teaspoon salt
plastic bag to coat flour
1. Pour the olive or coconut oil in a heavy medium saucepan to a depth of 4 cm and place over medium-high heat.
2. Place the flour in a small plastic bag and season with salt and pepper. Add the shrimps, twisting the top of the bag to close, and shaking until they are coated with the seasoned flour.
3. Test the oil by putting one coated shrimp in to see if bubbles appear. Controlling the oil temperaure is important.
4. Shaking off the excess flour, fry in batches until the prawns golden and crisp. Drain well on kitchen paper.
5. Serve with a coleslaw or as a chaser
CLAM & TOMATO BROCHETTES WITH CITRUS
SEAWEED SALAD
Brochettes are a French way of saying skewers, and this recipe combines the technique of tavu or hot coal roasting with the tartness of a garlic, lemon & coriander marinade
2 heaps fresh clam meat (buy from the markets)
6 small garden tomatoes
2-3 cloves fresh garlic, chopped fine
zest of half lemon
1 cup fresh coriander leaves, chopped fine
2 tablespoons extra virgin olive oil, coconut oil or ghee
pinch of salt
salad of fresh lettuce leaves, lumi seaweed, squeeze of lemon juice
1. Grind the garlic, coriander, oil and salt together
2. Pour over the tomatoes and clam meat
3. Skewer on to bamboo skewers
4. Allow to marinate for 30 mins
5. Barbecue over hot coals or a wood fire
6. Serve with the fresh lumi salad
VASUA, KAI & WHITE RADISH IN OYSTER SAUCE
Chinese stir fries are always popular when using oyster sauce, but when combined with fresh seafood, this dish comes alive with the freshness of the ocean
1 small vasua, separate adductor mussel & lips
1 heap freshwater kai clams, soaked overnight to remove sand
1 white radish, peeled and sliced
1 small white onion
2-3 clove fresh garlic, minced
1 small piece fresh ginger, sliced thinly
½ bunch green spring onions, washed and sliced lengthways; 2 tablespoons oyster sauce
1 teaspoon light soy sauce
1 cup Chinese rice wine
1. Over a very hot heat, fry the onions, ginger & garlic
2. Add the vasua and kai, continue frying until seafood is just cooked
3. Add the sauces, white radish and spring onion, simmer for 5 mins
4. Serve immediately with rice or root crops
SMOKED OCTOPUS SALAD
This is a quick and easy way to enjoy the pre-prepared smoked octopus from the markets, and takes advantage of other textural seafood like sea cucumber and nama sea grapes.
1 whole smoked octopus, cleaned and sliced lengthways
1 cooked sea cucumber (cleaned whole & boiled till soft)
1 cup light soy sauce
2 tablespoon sugar
1 teaspoon Chinese sesame oil
handful nama sea grapes
1 tomato, sliced
1 cucumber, sliced on an angle
1 orange, cut segments
handful watercress or other green leaves
SWEET CHILLI MAYONNAISE
2 tablespoon egg mayonnaise
1 teaspoon sweet chilli sauce
¼ teaspoon chilli sauce
1. Mix the mayonnaise ingredients together, do not over whip
2. Simmer the boiled sea cucumber in sugar, sesame oil and light soy sauce for 15 mins to infuse flavour. Remove from heat and slice
3. Clean and rinse the nama in fresh water to remove excess salt
4. Build the salad by spooning sweet chilli mayonnaise on the base of the plate
5. Add the different ingredients on top, alternating the colours and textures
6. Top with watercress and drizzle with more of the mayonnaise
