Recipe: Lemon and Aniseed Myrtle Prawns
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
Ingredients:
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
Method:
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.
