recipe Prawns

Recipe: Lemon and Aniseed Myrtle Prawns

Image source: IN Noosa Magazine

Matt Golinski brings Australian bush flavours alive with seasonal produce to put a spring in your step and great dishes on your table.

Serves 4


1kg whole green king prawns

½ tsp lemon myrtle powder

¼ tsp aniseed myrtle powder

1 clove garlic, crushed

100ml vegetable oil

500gm bunya nuts

50gm spinach

50gm rocket

1 cup saltbush leaves

100ml vegetable oil

2tbs finger lime pulp

30ml lime juice

50ml olive oil

1 tsp Dijon mustard

Salt and pepper


Peel and devein the prawns and mix with the lemon myrtle, aniseed myrtle, garlic and vegetable oil. Refrigerate until required.

Boil the bunya nuts in salted water for 30 minutes, drain and cool slightly, then split each nut in half using a cleaver and prise out the flesh using a small knife. Slice lengthwise into slivers.

Whisk together the finger lime, lime juice, olive oil and mustard and season with salt and pepper.

Fry the salt bush leaves in hot vegetable oil until crispy and drain on absorbent paper.

Fry the bunya nuts in a little of the leftover saltbush oil until they are golden and crispy.

Fry the prawns quickly on both sides and add to the spinach and rocket with the bunya nuts and saltbush leaves.

Dress with finger lime dressing and divide evenly between four plates.

Serve immediately.

Spring Wines Prawns

About the Author /

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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