Pot Roasted Noosa River Mud Crab with Roast Garlic Butter
Mud crabs are at their peak in February and March, with this dish showcasing Noosa's fresh, local pr...
200g Raw Prawns Peeled king prawns
250mL Fresh Lime Juice
Approximately 6 small tomatoes - Heirloom Tomatoes (mini tomatoes work better)
1 long red chilli
1 fresh Jalapeno
1 Tbs salt
1 Tbs caster sugar
3 garlic cloves
1 bunch coriander
Drizzle olive oil
3 or 4 leaves from a nasturtium
1yellow corn tortilla (La Tortilleria works best)
1 finger lime
250mL canola oil
Wash prawns ensuring that the prawns are deveined. Butterfly prawns by running a sharp paring knife from the fattest part of the prawn down to the tail end of the prawn. leave aside in the fridge.
Mash avocado with salt and pepper and a dash of lime juice, leave aside in fridge.
Slice tortilla into strips approx. 4cm wide.
Put canola oil into a pot and heat on a medium to low heat until the oil is at 170C.
Slowly place tortilla strips in hot oil and with a metal kitchen spoon slowly move around tortillas so they don’t stick to the bottom of the pot. Once tortillas are firm and crunchy remove from oil and place on some paper towel then hit them with some salt just to taste. Leave aside to cool.
Cut tomatoes into quarters, remove seeds with a knife leaving the flesh intact.
Place tomatoes and 4 sprigs of coriander, a sprinkle of salt and a dash of olive oil into a food processor and do a quick pulse (tomatoes should still have volume and not be mushy) leave aside in the fridge.
Thinly slice garlic, shallots, red chilli and jalapenos and place into cold lime juice then add 1 tablespoon of salt and 1 tablespoon of caster sugar to mix - make sure the mix remains cold.
In a metal bowl, place prawns into the bowl then pour over the lime juice mix, then place it in the fridge for 45 minutes or until prawns become a light pinkish colour and the blueish hue is gone from the prawn flesh.
Cut the finger lime in half length way and gently remove seeds and leaving the pearls intact, remove finger lime pearls from the skin.
Place an egg ring in the middle of a pretty serving bowl (flat bottom on the bowl).
Spread an even layer of avocado.
Arrange prawns on top of the avocado.
Spread a layer of tomato and coriander salsa.
Add finger limes and nasturtium as a garnish.
Remove egg ring.
Place crunchy tortillas (tostadas) around the bowl.
Drizzle with olive oil.
Recipe provided by South Of The Wall