brutus

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 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

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 😂😂😂)

Check out Panga's post on bloodworms. He cleans up last night

That is the issue I had going back and forth. Took about 1 hour and then, even though it was on "auto save" I lost it all.I wish I could figure out how to be able to go back to the my photos instead of hunting for them.
You now know why Brutus. Would like to catch up before I go back to Adelaide (home) this week. I will be writing the story by hand then do it on the site AND then attaching the photos later today as Joy has given me a list of jobs to do.

To me this is my busiest time of the year for fishing as I regularly go out 2 to 3 times a week chasing KG's. Loss of licence has ended that this year till October 24th at 1130am....sigh......so near yet so far :-(

I was wondering what was happening, looking forward to the report

I was wondering what was happening, looking forward to the report

To me this is my busiest time of the year for fishing as I regularly go out 2 to 3 times a week chasing KG's. Loss of licence has ended that this year till October 24th at 1130am....sigh......so near yet so far :-(

To me this is my busiest time of the year for fishing as I regularly go out 2 to 3 times a week chasing KG's. Loss of licence has ended that this year till October 24th at 1130am....sigh......so near yet so far :-(

I got half way through my post on my trip to FNQ and lost it while transferring photos.
Will try again today.

i steam mine so keep for 3-4 days (not that they last that long) ..boiled u should be right for 2-3 days store upside down in the crisper if raw or boiled

I have a mate who is a Pro Fisher and suffers the same condition as you describe. He has been putting up with it for years and tells that it gets quite pain full. He has had heaps of tests and they have shown that he suffers an allergic reaction to a particular bait.
What he had to do to work out what was causing the reaction was to see what had changed as he always used this particular bait. Hand cleaners (as has been mentioned) medications etc all need to be evaluated. He even had to get rid of his bait board.
 
There is a product that you put in a hand basin and smells like biteumen that you get from a chemist, possibly need prescription.Works well in some cases.
 
There is a very good Dermatoligist , Specialist called Ivan Simmons that should be able to assist, however in my mates case you have to make a choice listen to the expert or make a living.