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Posts tagged ‘prawn’

Prawn Ravioli on Butternut Squash Puree with Crab Meat and Prawn oil – inspired by my visit to The Herdsman

When I came home from the Herdsman with my basket of goodies, I set to work cooking, newly inspired by what I had seen and sensed in the shop. My first recipe was a home made prawn ravioli on a butternut squash puree, with crab meat and prawn flavoured oil. This is based on a Gary Mehigan recipe but has my own personal twist.


Prawn ravioli with crab and pumpkin puree

Large tiger prawns Swimmer crab

The amount that I made was enough to feed 3 people comfortably or 2 greedy people ! I bought a ready cooked swimmer crab from the Herdsman and used a crab pick to remove the meat, but you can cook a raw crab if you prefer. Once the crabmeat is prepared, you need to get the ravioli filling ready, and the oil infused with flavour.

For the oil you need :

6 large tiger prawns (approx 200g)

200ml of good olive oil

Extra virgin olive oil

2 bay leaves

1 star anise

1 teaspoon of tomato paste/puree

1 small fennel bulb


I had 6 huge prawns, which I de-shelled and removed the black food canal from (you do this by gently running a knife along the back of each prawn and easing the black tube out with the knife tip). I then sliced a fennel bulb thinly (you need about 30g but the exact quantity doesn’t matter too much). I placed the prawn shells in a pan with approx 2 tablespoons of olive oil, the sliced fennel, 2 bay leaves, and a star anise. When the fennel is soft, add more oil (up to 200ml) and a teaspoon of tomato paste/puree. Put the lid on and continue to heat gently for 20-30 minutes to infuse the flavours into the oil. Keep the prawn meat for the ravioli filling. When the oil is done, pass it through a sieve to remove the shells and spices, discard the shells.

Prawn oilPrawn infused oil

For the filling you need:

Prawn meat as above (approx 200g)

1 egg white

a pinch of cayenne pepper or smoked paprika

the zest of half a lemon

1/8 – 1/4 teaspoon of salt

100ml cream

Whizz up all of the ingredients in a food processor, adding the cream last as you may not need all of it. Try 50mls of cream first and check the texture – it should be soft but not runny. We want the filling to hold together inside the ravioli.

Ravioli filling

To make the ravioli, you can either make fresh pasta or buy lasagne sheets. I bought lasagne sheets both for convenience and because I wanted to test the quality of the Herdsman’s produce. You can make your own pasta dough by mixing 200g of ’00’ flour with 2 beaten eggs, a tablespoon of olive oil and a pinch of sea salt in a food processor. This dough should be left to rest for a while at room temperature before passing it through a pasta machine.

Lasagne sheetsPrawn ravioliPrawn ravioli in the pot

To make the ravioli, cut a rectangular piece of dough approx 6cm x 12cm. Place a small spoonful of filling in the centre. Brush some milk around the edges and fold it over, making sure that you push out all of the air while you are sealing up the pasta. If the edges look uneven you can trim them with a knife or a wavy pasta cutter. The ravioli take approx 5 minutes to cook in boiling salted water.

For the butternut squash puree you need:

Butternut squash Grated squash

300g of grated butternut squash

60g butter or dairy free spread

80ml milk

Melt the butter in a large saucepan and add the butternut squash. When it starts to soften, add the milk, cover and cook for 6-8 minutes. Season with salt and pepper, then use a stick blender to puree it. You can also sieve the mixture if you want it to be really smooth. This can be made in advance and reheated while the pasta is cooking.

Butternut squash puree

To assemble the dish, place some butternut squash puree on the plate, the ravioli on top, and some fresh crab meat on top of the ravioli. Drizzle some of the flavoured oil around the dish.

I served this with one of the Herdsman’s pre-prepared garden salads and the olive and onion bread.

Garden saladOlive and onion bread


Jhinga Caldeen – Goan Prawn Curry

This curry is fairly quick and easy to make – if you want to be super organised, you can make up the sauce in advance and then just heat the sauce and drop the prawns in when you want to serve it. Make sure that you use raw prawns – they are readily available in supermarkets or your local fish market. Make sure that you remove the shells if you buy them shell-on, and the black gut (as it will be bitter). If you want to make your prawns go further you can slice them lengthways or chop them up. You can also use fish or crab in this curry. The curry is light and coconutty, and you can add as much chilli as you want depending on your ability to cope with chilli. If you are allergic to garlic like my friend Kara, just replace the garlic with half a small red onion, and season a little more (i.e. add extra salt and garam masala at the end when you are tasting it).

This recipe serves 4 people.


400g fresh or thawed raw prawns, gut removed (prawns are ‘jhinga’ – it’s fun to learn the Indian names)

1/2 teaspoon of salt

2 tablespoons white wine or cider vinegar

1 teaspoon ground cumin (jeera)

2 teaspoons ground coriander (dhania)

1 teaspoon ground turmeric (haldi)

1/4 teaspoon chilli powder (mirch) you can double this amount if you like a hotter curry

1/2 teaspoon freshly ground black peppercorns (gol mirch)

1 small onion finely chopped

2.5 cm fresh ginger peeled and grated

4 large cloves garlic peeled and crushed

2 fresh green chillies seeded and sliced (you can ad extra at the end if the curry is not hot enough)

1 tin of coconut milk (approx 400ml)

2 tablespoons fresh coriander leaves chopped

1. Put the prawns in a mixing bowl with the salt and white wine or cider vinegar – leave to marinate for approx 15 minutes.

2. Mix the dry spices together in a bowl and set aside – this is the cumin, coriander, turmeric, chilli and black pepper.

3. Heat 3 tablespoons oil (sunflower, peanut or similar non-flavoured oil) over a medium heat and fry the onions gently until they are golden – this will take about 8 minutes, don’t burn them.

4. Add the ginger and garlic and fry for a minute.

5. Add the little bowl of ground spices and fry for another minute.

6. Add the coconut milk and the fresh green chillies. After warming this through, taste and add more salt and chilli if required.

7. Add the prawns and cook until they are just opaque – don’t overdo them or they will be tough. Garnish with the fresh coriander.

8. Serve with rice and veggies (e.g. aloo gobi, bombay aloo, mushroom bhajee)

Loh Bak (Ngoh Hiang)

Until a few years ago I had never tried Loh Bak before, and I had my first taste at a wonderful little canteen style Malaysian restaurant in Malaga called “Sense Lah”. It was one of those little gems of a restaurant owned by a guy from Penang called Patrick who had  a hearty asian laugh, and one day Patrick pointed out that he was the only Malaysian restaurant in Perth that served Loh Bak, so I tried it and I was hooked.

I have made Loh Bak at home a few times, and this recipe is very good, but I will always fondly remember Patrick’s version – unfortunately for me he has now retired and Sense Lah has closed.

The dish consists of a mixture of minced pork, prawn, carrot, water chestnuts and seasoning in a beancurd wrapper and then deep fried. When I have seen this dish in asia, some of the hawkers steam it first and then deep fry it – this may help the rolls to hold their shape better in the oil, but I haven’t tried this method yet.


200g raw prawns deveined

250g minced pork

3 tablespoons grated carrot

6-8 water chestnuts finely chopped

2 tablespoons coriander leaves finely chopped

2 spring onions finely chopped

1/2 teaspoon five spice powder

pinch salt

1 tablespoon light soy sauce (this is quite salty, so you may not need the pinch of salt above)

1 egg beaten

1 pack of dried beancurd skins (available at chinese supermarkets)

1 teaspoon corn flour


Mix together all of the ingredients except for the beancurd skins and cornflour. While the mixture is standing, cut the beancurd skins to a uniform size – they will have ragged edges – cut them to approximately 15cm squares. Mix the cornflour with a tablespoon of water to make a thick paste.

To make a roll, take one of the squares of beancurd skin and wipe it with a new damp clean cloth to soften it slightly. Put 2 tablespoons of mixture in the corner of the skin and roll it up tightly towards the other corner, tucking in the sides as you go. brush some of the cornflour mixture on the edges to ‘glue’ them together otherwise it will burst open in the hot oil. Continue making rolls until all of the mixture is used up. You should be able to make approximately 10 rolls.

Heat oil in a deep fat fryer to 180 deg C. Fry the rolls for 3-4 minutes each until golden. Serve with a dipping sauce such as sweet chilli, hoisin, or make your own with fish sauce, lime, sugar and chilli.

Tell me if you liked them please.

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