brutus 873 Posted August 19, 2017 Report Share Posted August 19, 2017 As a retired chef (amongst other things), one of the most popular dishs on my menu was a simple sweet chilli prawn dish served on rice. So simple it's stupid! In a frypan add a tub of cream, pinch of chicken stock powder, splash of white wine for the pan and a big slug for yourself, and a couple of good shakes out of the sweet chilli sauce bottle. Bring to boil then let it reduce till thick and yummy. Once ready use another frypan really hot, splash of olive oil, dob of butter then throw in shelled raw tiger prawns, flip the pan around a bit so they don't stick, turn once , don't overcook the buggers( you want to leave them a bit opaque in the middle, so they still have a nice crunch). Rip them out of the pan, arrange on your cooked rice the way you like to cook it then pour some sauce over the prawns and sit down with a nice bottle of white wine and enjoy 👌 (Don't give exact measures as it's to your taste how much chilli heat you like) If I had a function on for 250 people and this was an entree choice I would make around 200 and no complaints to be had. Cooked for the Clare Gourmet weekend at Eldridge winery one year and served around 950 serves on the one day. People were queued up for a long way. (I ended up pretty pissed on Lee Eldridge's Blue ribbon Shiraz by day's end, and had a great time at the pub after 😂😂😂) Underpants, doobie, Poppa Snake and 7 others 10 Quote Link to post Share on other sites
gregtech 1,029 Posted August 19, 2017 Report Share Posted August 19, 2017 Sounds delicious Brutus. Dribbled on the laptop reading it . Might be tomorrow nights tea. Chucking a Castle Rock riesling in the fridge right now. Might make that two bottles just in case BarneyB, doobie and brutus 3 Quote Link to post Share on other sites
brutus 873 Posted August 19, 2017 Author Report Share Posted August 19, 2017 Sounds delicious Brutus. Dribbled on the laptop reading it . Might be tomorrow nights tea. Chucking a Castle Rock riesling in the fridge right now. Might make that two bottles just in case Hell, make it three bottles and have a party 😂😂😂👠gregtech, Panga, BarneyB and 1 other 4 Quote Link to post Share on other sites
doobie 5,802 Posted August 19, 2017 Report Share Posted August 19, 2017 Sounds nice brutus and I'm going to try it I'll invite my BiL around as well - he was a head chef in the RAAF and I think he will enjoy this Panga and brutus 2 Quote Link to post Share on other sites
Dylbaa 174 Posted August 20, 2017 Report Share Posted August 20, 2017 Hey mate looks delicious! I have some peeled cooked prawns in the freezer, do you think it'll still make a cracking meal with them? brutus 1 Quote Link to post Share on other sites
brutus 873 Posted August 20, 2017 Author Report Share Posted August 20, 2017 Hey mate looks delicious! I have some peeled cooked prawns in the freezer, do you think it'll still make a cracking meal with them? The sauce is the hero, so why not? Better with green prawns obviously but if that's all u have...... Dylbaa 1 Quote Link to post Share on other sites
gregtech 1,029 Posted August 24, 2017 Report Share Posted August 24, 2017 Well Brutus, I might have cracked the first white a little early and overcooked the rice.....Oh, and the prawns . But the sauce was good. Will try again and take a pic this time. Being an ex-chef, you've probably got a few more " seafood dishes for dummies" I hope! Feel free to post them Cheers, Greg. Quote Link to post Share on other sites
nosaj 121 Posted August 24, 2017 Report Share Posted August 24, 2017 Brutus, a man of many talents ! Quote Link to post Share on other sites
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