Angelakis Weekly Seafood Specials



Prue Keelan's Seafood Cocktail Sauce

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(8 votes, average 2.75 out of 5)


This fun and unusual sauce can be used with any variety of cooked shellfish such as lobster, crab meat, Moreton Bay bug meat or cooked prawns.  It will keep for a week in the fridge and you can vary the amount to suit your needs.
Ingredients:  (Serves 4)
1/2 cup vanilla icea cream (light)
100ml tomato sauce
1 tablespoon Worcestershire sauce
1 tablespoon sweet chilli sauce
1 tablespoon spicy red sauce (Fountain is suggested)
3 drops Tabsco sauce
1 tablespoon sherry
Small squeeze of lemon juice to taste
Freshly ground black pepper to taste
Use a fork to thoroughly combine all the ingredients in a bowl.
Cover with cling film and chill overnight in the refrigerator.
Place bite-sized portions of your favourite seafood on a bed of lettuce or mixed salad, add a dollop of sauce over the top and serve.

Salt & Pepper Squid

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(8 votes, average 3.63 out of 5)


Ingredients:  (Serves 4)
3 (about 600g) large cleaned squid hoods
1ltr (4 cups) vegetable oil
40g (1/4 cup) plain flour
1 tsp salt
1 tsp ground white pepper
1 tsp Chinese five-spice
1/2 tsp chilli powder
Lemon wedges and salad greens to serve
Use a sharp knife to cut through 1 side of each squid hood lengthways.  Open out flat with inside surface facing up and score surface diagonally.  Cut into 3.5cm squares and pat dry with paper towel.
Heat the oil in a large wok over medium heat until it reaches 190C degrees on a confectionary/oil thermometer.  (Or, add a 5cm cube of bread to the oil - it should turn light golden in 10 seconds.)
Meanwhile, combine the flour, salt, pepper, Chinese five-spice and chilli in a medium bowl.  Add the squid and toss gently to coat.
Remove half of the squid from the flour mixture and shake off any excess.  Add to the oil and cook, turning with a slotted metal spoon, for 2 minutes or until the squid just turns golden and curls.  Use the slotted spoon to transfer the squid to a large plate lined with paper towel to drain.  Reheat the oil in the wok to 190C degrees.  Repeat with the remaining squid.
Serve immediately with the lemon wedges and salad leaves.

Prawns: Curried Coconut Prawns

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(3 votes, average 3.00 out of 5)


Ingredients:  (Serves 4)
1kg raw or cooked prawns, peeled and de-veined
2 tablespoons butter
1 large onion, finely chopped
2 cloves garlic, finely chopped
1 tsp grated fresh ginger
3 tsp mild curry powder
3 tsp paprika
2 tsp lemon juice
2 cups coconut milk
Toasted coconut
Heat butter in a large frying pan.  Add onion, garlic and ginger and cook slowly until just beginning to turn golden.  Add curry powder and paprika and stir for 2-3 minutes.  Add salt, lemon juice and coconut milk and simmer until thick, stirring occasionally.  Add prawns.  If using raw prawns, simmer until they turn pink, about 5 minutes.  Cooked prawns will take only 2-3 minutes to heat through.  Sprinkle with toasted coconut.  Serve with boiled rice.

Prawns: Spencer Gulf Prawns, Roasted with Chorizo

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(Recipe with the compliments of Giallo Wine Bar, Kent Town)
Ingredients:  (Serves 4)
20 large green prawns (peeled, head and tail on, de-veined)
2 chorizo sausages
1/2 bunch washed oregano
2 cloves garlic
1 lemon, cut into quarters
1 lemon, cut in half for juicing
Extra virgin olive oil.
Pre-heat oven to 180C degrees.  Roast chorizo whole for 10 minutes.  Remove and cool, slice into 1/2cm pieces.
Wash oregano well, pick off leaves, place in food processor with garlic and blend, adding olive oil to form a thick paste.
Pre-heat a thick-based frying pan on the stove.  Lay out cleaned prawns and season with salt and pepper on both sides.
Add 3 tbsp of olive oil to pan along with prawns and sliced chorizo.  Add lemon wedges and colour all ingredients on both sides.  Add oregano mix and mix well.
Remove from stove and place in oven for 4-5 minutes.
To serve, squeeze half a lemon over prawns and check seasoning.
Serve in a large bowl and garnish with oregano leaves.



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