Clarence river prawn/tamarind and tomato

Clarence river prawn/tamarind and tomato

By
From
Igni
Serves
6
Photographer
Julian Kingma

I don’t tend to use prawns all that much as I find it hard to get them in any decent condition, but one day my fish guy at Clamms Seafood rang me up and told me he’d got his hands on some really good ones. I told him to send me a kilo. When they turned up and they were as good as he said I knew they’d make the perfect match for this tamarind and tomato combo I’d had kicking around for a while.

In the restaurant we charred the prawns briefly over the coals and served them with coriander blossoms and a vinegar made from the prawn head juices, but they work just as well served raw like this with a sprinkle of this seaweed salt, which is a great seasoning for any fish or shellfish.

Ingredients

Quantity Ingredient
150g tamarind pulp
2kg over-ripe black russian tomatoes
15g salt flakes
6 large clarence river prawns
assorted mustard leaves, to garnish

dried seaweed salt

Quantity Ingredient
100g dried sea lettuce
45g salt flakes

Method

  1. Put the tamarind pulp in a bowl, cover with 200 ml (7 floz) boiling water and leave to cool to room temperature.

    Roughly chop the tomatoes and add to a bowl. Sprinkle over the salt and let sit for 30 minutes, then transfer to a blender with the tamarind pulp and water and blend together on high for 3 minutes. Pour the mixture into a sieve lined with muslin, cover with plastic wrap and set over a bowl in the fridge to pass through slowly – the broth will run clear.

    For the dried seaweed salt, add the sea lettuce and salt flakes to a spice grinder and blitz together to form a powder. Prepare the prawns by lightly washing in cold water, peeling away the shells and heads and carefully removing the intestines with a small toothpick, piercing the flesh and lifting them out. Trim away any excess flesh and slice thinly.

    To serve, arrange the prawns in a deep bowl in a single layer, sprinkle over a little of the seaweed salt and garnish with mustard leaves. Pour over the broth at the table to finish.
Tags:
igni
aaron turner
loam
melbourne
australian cooking
woodfire grill
geelong
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