Sure, summer is slowly coming to a close. There’s a few hot days here and there, but winter is definitely knocking. While ordinarily that means the end of BBQs and particularly seafood, fear not! Winter is actually an excellent time for seafood. Plus, if you’ve got a great recipe up your sleeve, you’re already a step ahead.
Our regular food guru Blake Proud popped in not only with a recipe, but some samples! This week, he highlighted some beautiful seafood dishes, timed perfectly for Good Friday. The main attraction was a garlic butter crayfish roll. Doesn’t that just get your mouth watering. As an entree, you could even whip up the prawn San Choy Bow. Made with homemade cocktail sauce, it’s a whole new way to enjoy the usual prawn dish.
Here’s how you can do it.
Pulled crayfish roll
Blake made this one from leftover crayfish, so you can do that, or just cook your cray how you please. Then pull it like you would pulled pork, and refry it a little to caramelise it. Whip up a garlic butter with 125 grams of butter and two garlic cloves, some lime juice, pepper and paprika. Source yourself a brioche hotdog bun, and put it all together. Prepare yourself for a taste SENSATION.
Prawn San Choy Bow
The real key here is the homemade cocktail sauce. It may seem easy to just buy one, but it’s almost as easy to make your own! A third of a cup of mayonnaise, two tablespoons of tomato sauce, a teaspoon of Worcestershire sauce, some paprika, chilli sauce, a squeeze of lime, and a tiny bit of wasabi.
To hear all the good word about seafood specials, check out the podcast below: