PH Cooking Challenge - Shrimp/Prawn
Discussion
I'm not going to win any prizes for imaginative cooking here, however I thought I'd share for a laugh something I made last summer - écrevisses du Mole.
Ingredients
Method
(EA compliant) crayfish trap in local river, baited with bacon. It seems that no creature on Earth can resist bacon, and crayfish are no exception.
Keep them in the bath for 3 days to purge their guts of whatever they've eaten.
Pop them in the freezer for 10 minutes to send them to sleep, then into lots of boiling salted water.
Eat with lemon and mayo, in the society of a local fizz:
The flavour is subtle and delicate, like lobster but without the rubbery texture. A couple of PHers have tried them, and will hopefully back me up as to how good they are.
Ingredients
Method
(EA compliant) crayfish trap in local river, baited with bacon. It seems that no creature on Earth can resist bacon, and crayfish are no exception.
Keep them in the bath for 3 days to purge their guts of whatever they've eaten.
Pop them in the freezer for 10 minutes to send them to sleep, then into lots of boiling salted water.
Eat with lemon and mayo, in the society of a local fizz:
The flavour is subtle and delicate, like lobster but without the rubbery texture. A couple of PHers have tried them, and will hopefully back me up as to how good they are.
escargot said:
haven't tried yours though I can't see why they wouldn't be delicious, however, prawns they are not, and so therefore are irrelevant to this thread.
oilydan said:
...I suggest the subject be the humble decapod crustacean ...
Should include crayfish, lobster, langastine, bugs etc, as well as shrimp & prawns.Looks like hauling a few crays out Vanessa's cousins dam is out too. Just when you try to do meals on the cheap you get thwarted
Back to the prawns ....
Ok, first the ingredients. King prawns, crevettes, crayfish tails, lobster tails, crab, pancetta, double cream, watercress, cashew nuts, garlic, Thai fish sauce, Thai noodles. Also not shown in the picture are Thai red curry paste, and spring onions.
Method... not very complicated, just a stir fry. Throw garlic, spring onions and pancetta into the wok with a dash of sesame oil. Then add the fish sauce. Once the pancetta is nicely browned, throw in the seafood and a spoon or two of Thai red curry paste (depending on how hot you like it! Cook for a few minutes, then add the noodles, chopped watercress and a handful of cashews. After a couple of minutes, add some double cream. Give it another couple of minutes, then simply dish up and garnish with some chopped parsley.
Pic taken during the cooking...
And the final result plated up...
(Edited to limit number of pictures to three!)
Method... not very complicated, just a stir fry. Throw garlic, spring onions and pancetta into the wok with a dash of sesame oil. Then add the fish sauce. Once the pancetta is nicely browned, throw in the seafood and a spoon or two of Thai red curry paste (depending on how hot you like it! Cook for a few minutes, then add the noodles, chopped watercress and a handful of cashews. After a couple of minutes, add some double cream. Give it another couple of minutes, then simply dish up and garnish with some chopped parsley.
Pic taken during the cooking...
And the final result plated up...
(Edited to limit number of pictures to three!)
Edited by calibrax on Saturday 29th January 16:03
oilydan said:
Pics/dishes to be posted from Tuesday 1st February onwards, closing Saturday 5th.
Disqualified for posting too early
Also, are those 'lobster tails' actually made of lobster, or are they the reformed mechanically recovered fish brains that they use for 'crabsticks' pressed into a lobster tail shape. If so....
Disqualified for using fish and passing it off as lobster.
oilydan said:
Disqualified for posting too early
Also, are those 'lobster tails' actually made of lobster, or are they the reformed mechanically recovered fish brains that they use for 'crabsticks' pressed into a lobster tail shape. If so....
Disqualified for using fish and passing it off as lobster.
D'oh. I thought it ended on 1st Feb! In any case, I won't have time to do anything between the 1st and the 5th, as it's the busiest week of the month for us accountants. So please undisqualify me!Also, are those 'lobster tails' actually made of lobster, or are they the reformed mechanically recovered fish brains that they use for 'crabsticks' pressed into a lobster tail shape. If so....
Disqualified for using fish and passing it off as lobster.
And yes, those lobster tails are indeed 'shaped fishmeat' ... but in my defence I didn't realise that when I got them. Only discovered it shortly after taking that pic, when I went to cut them up! I did think they were suspiciously cheap. But seemed a shame to waste them... after all it's just made of the stuff that would otherwise be used to make stock, so it does add flavour. The dish was extremely tasty!
calibrax said:
D'oh. I thought it ended on 1st Feb! In any case, I won't have time to do anything between the 1st and the 5th, as it's the busiest week of the month for us accountants. So please undisqualify me!
And yes, those lobster tails are indeed 'shaped fishmeat' ... but in my defence I didn't realise that when I got them. Only discovered it shortly after taking that pic, when I went to cut them up! I did think they were suspiciously cheap. But seemed a shame to waste them... after all it's just made of the stuff that would otherwise be used to make stock, so it does add flavour. The dish was extremely tasty!
OK, undisqualified for being an accidental 'shaped fishmeat' eating accountant. And yes, those lobster tails are indeed 'shaped fishmeat' ... but in my defence I didn't realise that when I got them. Only discovered it shortly after taking that pic, when I went to cut them up! I did think they were suspiciously cheap. But seemed a shame to waste them... after all it's just made of the stuff that would otherwise be used to make stock, so it does add flavour. The dish was extremely tasty!
Just don't use Spam when we do the pork competition....
Pferdestarke said:
I love egg in soup
Pferdestarke is Dr Lucien Sanchez of Darkplace.http://www.youtube.com/watch?v=Od4quWl3zss
ETA I'm off to some retail outlets. -Not giving much away at this point, but expect prawncentric VIETNAMESE FURY on a plate(s).
captainzep said:
Pferdestarke is Dr Lucien Sanchez of Darkplace.
http://www.youtube.com/watch?v=Od4quWl3zss
ETA I'm off to some retail outlets. -Not giving much away at this point, but expect prawncentric VIETNAMESE FURY on a plate(s).
Jesus Cap', where did you find that? That's the first time I've ever been called a Doctor too!http://www.youtube.com/watch?v=Od4quWl3zss
ETA I'm off to some retail outlets. -Not giving much away at this point, but expect prawncentric VIETNAMESE FURY on a plate(s).
Pferdestarke said:
Jesus Cap', where did you find that? That's the first time I've ever been called a Doctor too!
'Darkplace' is a piece of comedy genius which I heartily recommend. -Whole 1st episode here: http://www.youtube.com/watch?v=6pQXGId_Oe4&has...Dr Sanchez's 'egg in soup' dish is the stuff of legend in Darkplace fanboy circles.
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