Sunday, June 14, 2009

Steamed chilli snappa w' king prawns and fresh match stick salad

serves 4

fish and prawn marinade.

2 large snappa fillets (halfed)600g
10 large raw prawns 500g (heads on)1 lime (juice and jest)
1 knob garlic
5cm ginger
finely chopped shallots 
table spoon finely chopped lemmon grass 
one tablespoon finely chopped coriander 
2 birds eye chilli's finely chopped
2 tablespoons peanut oil
1 tablespoon honey

combine ingredients and bowl with fish a prawns and refrigerate for one hour

living utensils.

4 lemongrass sticks  skewer prawns
soaked banana leaf steam wrap
6 sprigs of lemon grass (bedding)
4 cups of basil (bedding)
1 lemon diced


2 cups rice
safron threads
teaspoon of palm sugar
combine ingredients and cook using the absorption method


mizuna letttue (green and black)
bannana leaf base
match sticked carrot
match sticked seeded cucumber
match sticked 

cut and arrange vegetables on a bananna leaf bed

salad dressing.

half cup water 
2 table spoons vinegar 
2 table spoons fish sauce 
1 shallot finely chopped
4 heads of mint finely chopped 
2 table spoons chilli jam
4 table spoons peanut oil
1 lime (juiced)
teaspoon ground coriander seeds 
1  small knob garlic

combine all ingredients let sit for 15 mins

marinate fish and prawns let sit for 1 hour.put the rice on.soak banana leafs in warm water for 50 seconds remove centre core.dry banana leafs and place on alfoil. base with lemon grass and basil.add diced lemon to each marinated fish on top and wrap.bbq steam or oven bake for 30mins.cut and prepare prawns on lemongrass skewers  bbq sear prawns.serve the goods.enjoy