Cone Bay Saltwater Barramundi with Spanner Crab
Bathed in sage and eschalot cream.
2 tsp vegetable oil
12 large uncooked prawns, shelled and deveined, leaving tails intact
2 tsp white sugar
1 Tbs fish sauce
1 Tbs lime or lemon juice
2 Tbs chilli jam
1 fresh small red chilli, sliced thinly
1 stick fresh lemon grass, sliced thinly
4 shallots or small red onion, sliced thinly
2 tsp thinly sliced fresh ginger
4 fresh kaffir lime leaves, sliced thinly
1/2 cup loosely packed fresh coriander leaves, chopped coarsely
2 spring onions, sliced thinly
1/3 cup tamarind juice
1/2 cup loosely packed fresh mint leaves
Heat oil in wok; stir-fry prawns until prawns change colour. Add sugar, fish sauce, lemon juice, chilli jam and toss to combine. Add chilli, lemongrass, shallots, ginger, lime leaves, coriander, spring onion and half of the mint leaves to prawns; toss to combine.
Serve prawns hot, garnish remaining mint leaves, this dish goes very well with cold Singha beer!