GARLIC PRAWNS & CUMIN CALAMARI


I am excited to bring you two of my favourite seafood recipes that the family also loves! I recently made this for Good Friday lunch and was the most perfect meal. I honestly don't know why I don't make it more often! It is an easy and delicious meal, with minimal prep and makes for a perfect entertaining dish also!
INGREDIENTS:
Prawns
Marinade:
2 garlic cloves grated/crushed
Good dash of olive oil
Pepper and salt and or chilli flakes
500g prawns (Fresh green prawns peeled with tails only)
Sauce:
Knob of unsalted butter
2 garlic cloves crushed/grated
White wine
1/2 cup vegeta stock
Pure Cream - 300ml carton
Handful of finely grated parmesan
Shallots to serve
Optional: A teaspoon of Mustard powder
Calamari:
1 Squid tube
Milk
Marinade:
1 Lemon - juice squeezed
2 Garlic cloves crushed/grated
1 tsp salt
1.5 tsp Cumin
1/2 tsp white pepper
Good dash of olive oil
Batter:
1/2 cup flour
1 tsp garlic powder
1/2 tsp salt.
Olive oil to fry
METHOD:
Prawns:
- In a bowl marinate prawns with 2 garlic cloves grated/crushed, good dash of olive oil, pepper and salt and or chilli flakes.
- Melt a knob of butter and cook prawns for a few minutes until they change to a red colour. Transfer to a bowl and cover with a plate
- Melt another knob of butter in same saucepan, add a couple of crushed garlic, once slightly golden add a good splash of white wine and cook it off until it no longer smells like wine. Add 1/2 cup vegeta stock and let simmer until reduced down. Add a small carton of pure cream and cook on low allowing to reduce and thicken, stirring occasionally. Add a handful of grated parmesan and return prawns to pan for approx 5 min until cooked through and sauce thickened. Salt if needed
- Top with fresh shallots and serve with rice

Calamari:
-
First you need to tenderise the calamari. Cut squid tube into strips. Place in a bowl and allow to sit covered in milk for a few hours in the fridge. Cover bowl with a plate or cling film
- After a few hours, place calamari in a colander and allow calamari to drain.
-
In a separate bowl, add marinade ingredients of garlic, lemon juice, salt, cumin pepper and oil. Add calamari and toss to coat.
-
Heat oil in frying pan.
-
Whilst heating oil (Oil is ready if it bubbles when you poke a wooden skewer or wooden spoon end into the oil) make batter and toss calamari into mixture. Shake off excess flour and place in a plate
-
Fry in frypan. Do not over crowd. Cook until lightly golden. Approx 1 to 2 min each side
- Serve with fresh lemon and or tartare

Enjoy!