brutus

Totally agree with you. Garlic and chilli is for all manner of other things where it tastes good.
Good quality seafood on the other hand needs little in the way of additives.
Fry in a little butter perhaps, maybe a drizzle of olive oil here and there, but not pickling, rich sauces ETC....
Better yet, try it raw! Nothing beats a super fresh piece of tuna sliced thinly and eaten as is. Yum

I used to take a jar with some lime juice and chilli in it whilst out taking for crabs over Panga's way. Whilst taking and stepping in RF cut em open take the meat out throw in the jars and leave guts in the water. Keep walking a few hundred more metres getting crabs before turning around and getting twice the amount of crabs on the return trip feasting on the guts.Time you get back to the car and load up you have a jar of scrumptious razor fish to mung out on👍

I used to take a jar with some lime juice and chilli in it whilst out taking for crabs over Panga's way. Whilst taking and stepping in RF cut em open take the meat out throw in the jars and leave guts in the water. Keep walking a few hundred more metres getting crabs before turning around and getting twice the amount of crabs on the return trip feasting on the guts.Time you get back to the car and load up you have a jar of scrumptious razor fish to mung out on👍

Totally agree with you. Garlic and chilli is for all manner of other things where it tastes good.
Good quality seafood on the other hand needs little in the way of additives.
Fry in a little butter perhaps, maybe a drizzle of olive oil here and there, but not pickling, rich sauces ETC....
Better yet, try it raw! Nothing beats a super fresh piece of tuna sliced thinly and eaten as is. Yum

Pickling is done with vinegar, lemons or limes.
It's also a personal thing in that there are no hard and fast rules for what amount of vinegar to spices.
Personally I wouldn't do so a fine seafood as Scallops, nor any other seafood as I am not a fan of vinegar.
But if I were I would use cider vinegar say roughly 60%, white wine roughly 30% and the rest in lemon juice.
Then it's up to your own taste buds. Like it hot? Slice a chilli or two and throw into the mix with seeds and all, the longer you leave it the more kick you get.
Other ingredients include some or all of the following. Bay leaves, whole peppercorns, coriander root, lemon grass, ginger, palm sugar, ETC... and again, up to your taste buds, no set amount I can give you. This is where some chefs can't give you a written recipe as it's all about tasting as you go and adjusting.
You can put your raw scallops straight into the mix and leave till it's pickled (possibly overnight, possibly longer, size dependant.
You can kick start the whole process by warming the liquid to just below boil point then throw the scallops in.
As we spoke te other day Lindsay my fav was whilst out on the boat dice up fresh snapper or other firm flesh fish like queen fish, throw in lime juice with ground pepper and a few hot chillies. An hour later delicious, next day delicious with a bigger heat kick.
One thing I have never understood is why people like taking something as delicate and sweet as blue swimmer crab and subject it to pickling? All that vinegar destroys that delicate wonderful flavour

Pickling is done with vinegar, lemons or limes.
It's also a personal thing in that there are no hard and fast rules for what amount of vinegar to spices.
Personally I wouldn't do so a fine seafood as Scallops, nor any other seafood as I am not a fan of vinegar.
But if I were I would use cider vinegar say roughly 60%, white wine roughly 30% and the rest in lemon juice.
Then it's up to your own taste buds. Like it hot? Slice a chilli or two and throw into the mix with seeds and all, the longer you leave it the more kick you get.
Other ingredients include some or all of the following. Bay leaves, whole peppercorns, coriander root, lemon grass, ginger, palm sugar, ETC... and again, up to your taste buds, no set amount I can give you. This is where some chefs can't give you a written recipe as it's all about tasting as you go and adjusting.
You can put your raw scallops straight into the mix and leave till it's pickled (possibly overnight, possibly longer, size dependant.
You can kick start the whole process by warming the liquid to just below boil point then throw the scallops in.
As we spoke te other day Lindsay my fav was whilst out on the boat dice up fresh snapper or other firm flesh fish like queen fish, throw in lime juice with ground pepper and a few hot chillies. An hour later delicious, next day delicious with a bigger heat kick.
One thing I have never understood is why people like taking something as delicate and sweet as blue swimmer crab and subject it to pickling? All that vinegar destroys that delicate wonderful flavour

Could not agree more. Complement flavours when cooking or preparing food not destroy them.
 
@Panga, may as well cut circles out of stingray flaps and pickle them.

Pickling is done with vinegar, lemons or limes.
It's also a personal thing in that there are no hard and fast rules for what amount of vinegar to spices.
Personally I wouldn't do so a fine seafood as Scallops, nor any other seafood as I am not a fan of vinegar.
But if I were I would use cider vinegar say roughly 60%, white wine roughly 30% and the rest in lemon juice.
Then it's up to your own taste buds. Like it hot? Slice a chilli or two and throw into the mix with seeds and all, the longer you leave it the more kick you get.
Other ingredients include some or all of the following. Bay leaves, whole peppercorns, coriander root, lemon grass, ginger, palm sugar, ETC... and again, up to your taste buds, no set amount I can give you. This is where some chefs can't give you a written recipe as it's all about tasting as you go and adjusting.
You can put your raw scallops straight into the mix and leave till it's pickled (possibly overnight, possibly longer, size dependant.
You can kick start the whole process by warming the liquid to just below boil point then throw the scallops in.
As we spoke te other day Lindsay my fav was whilst out on the boat dice up fresh snapper or other firm flesh fish like queen fish, throw in lime juice with ground pepper and a few hot chillies. An hour later delicious, next day delicious with a bigger heat kick.
One thing I have never understood is why people like taking something as delicate and sweet as blue swimmer crab and subject it to pickling? All that vinegar destroys that delicate wonderful flavour

Pickling is done with vinegar, lemons or limes.
It's also a personal thing in that there are no hard and fast rules for what amount of vinegar to spices.
Personally I wouldn't do so a fine seafood as Scallops, nor any other seafood as I am not a fan of vinegar.
But if I were I would use cider vinegar say roughly 60%, white wine roughly 30% and the rest in lemon juice.
Then it's up to your own taste buds. Like it hot? Slice a chilli or two and throw into the mix with seeds and all, the longer you leave it the more kick you get.
Other ingredients include some or all of the following. Bay leaves, whole peppercorns, coriander root, lemon grass, ginger, palm sugar, ETC... and again, up to your taste buds, no set amount I can give you. This is where some chefs can't give you a written recipe as it's all about tasting as you go and adjusting.
You can put your raw scallops straight into the mix and leave till it's pickled (possibly overnight, possibly longer, size dependant.
You can kick start the whole process by warming the liquid to just below boil point then throw the scallops in.
As we spoke te other day Lindsay my fav was whilst out on the boat dice up fresh snapper or other firm flesh fish like queen fish, throw in lime juice with ground pepper and a few hot chillies. An hour later delicious, next day delicious with a bigger heat kick.
One thing I have never understood is why people like taking something as delicate and sweet as blue swimmer crab and subject it to pickling? All that vinegar destroys that delicate wonderful flavour

Holy cow!!!
Biggest bloody squid I've ever seen
Enough to feed a small town

I use the Inox as well but the light blue can, it's called Inox Lanox.
This one does not do any damage to rubber seals. I found out this the hard way as I used to spray it liberally over my enduro bikes after washing them (I even used it as a chain lube), but one day I had some major engine problems with water getting into the engine and doing some damage. First thing the mechanic asked me at Kessner KTM was "Have I been using Inox on the engine?". Yes was the obvious answer, and it was then explained they have lots of rubber seals on customers bikes deteriorate because of the use of the standard blue Inox. Inox Lanox was fine though. So be careful as you don't want your outboard seals going or anything else you spray it on.

This a quick one. Not as good as Brutus's but could not get fresh large prawns.
 
It is simple prawns (frozen) in Panko crumbs. I cooked the rice and mixed saffron and garlic.
 
So rice bed and prawns with sweet chilli sauce on the side. Looked good and went down a treat.
 

 
Enjoy. I did.

The sauce is the hero, so why not? Better with green prawns obviously but if that's all u have......

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?

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 😂😂😂)

Hell, make it three bottles and have a party 😂😂😂👍

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 😂😂😂)

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 😂😂😂)

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 😂😂😂)

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

Hell, make it three bottles and have a party 😂😂😂👍

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 😂😂😂)

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 😂😂😂)

Hell, make it three bottles and have a party 😂😂😂👍

Hell, make it three bottles and have a party 😂😂😂👍