Nettle risotto with lemon and black pepper
A good risotto is a glorious dish, easy to make but hard to perfect and just the kind of comfort food you need on a chilly winter's night. Many debates range regarding how wet a risotto should be, and you do see regional variations throughout Italy. However, I always prefer mine to be very wet, the rice almost pooling onto the very edges of my plate. I am also drawn to simple versions made with fewer ingredients. This recipe focuses on zesty lemon partnered with the earthy flavour of…
Green mango salad with tiger prawns
Luke Nguyen shares his recipe for possibly the most perfect salad. The green mango adds texture, freshness and tang while the prawns sing of summer. You could also use lobster or cooked, picked crab meat if you prefer.
Pupusas are maize flour pancakes filled with various ingredients. The recipe is from El Salvador where the most popular are with refried beans, pork and cheese. Other versions may use a combination of prawns, zucchini, or spinach and cheese. Lilian Funes de Murga, owner and chef of Los Latinos restaurant in Melbourne, talks us through this recipe of her childhood, which she developed in Australia. "To me, this "eat with your hands" kind of dish screams out for something cold, crisp and…
Crisp-fried pork belly with sticky tomato shrimp paste sauce (binagoongang baboy) | Filipinos’ devotion to their mother’s or cook’s food is notorious. It is always the best and, often, the only version worth eating. My cousin Bunny lives in Manila, about 200 kilometres from the family home. On trips to the capital, my tito and tita bring care packages of Bunny’s all-time favourite, binagoongan, which she stashes in the freezer to portion out until their next visit. I hear this kind of story…
Every fortnight, Martin Li takes us on an exciting journey of Chinese cuisine. In the first segment, chef Raymond Chan explains how to cook supreme seafood – a traditional Hong Kong dish using lobster, prawns, scallops and asparagus. Raymond Chan, the author of this recipe, is the president of the NSW Chef Association. He has more than 44 years’ experience and currently runs Chan’s Garden Chinese Restaurant in Sydney’s Burwood.
King prawns sauteed in coconut milk
Luke Nguyen adds classic Vietnamese herbs and spices to fresh prawns simmered in coconut milk in this deceptively simple seafood recipe. Nobody will believe how quick and easy this is to make!
King prawns with spiced honey, butter and crispy capers
A prawn on the barbie screams Australia. I love the flavour a slightly charred shell gives and I especially enjoy the extra flavour you get from all the goodness found in a prawn head. This recipe can be just as easily done on a barbecue or chargrilled on your stove. Preparing prawns this way can be a little fiddly, but it’s worth it as the shell protects the flesh and, once cooked, it’s very easy to get to all the succulent meat.
King prawn and tomato curry
This recipe for king prawn and tomato curry is typical of Burmeses curries in that it's simple, delicate and soft in flavour. Chef Luke Nguyen prefers to keep the heads on the prawns during cooking because of the added flavour they give. Remember to just cook the prawns and that they'll continue to cook once you've removed the pan from the heat.