This week I have a guest recipe post for you from Bombinifeaturing Skull Island tiger prawns. Found in the Gulf of Carpentaria, they claim to be the biggest tiger prawns you can find in Australia. Now I don’t know about you but I love big succulent prawns and with summer still going strong, it’s the best time to enjoy these.
So, a little bit about Bombini in Avoca Beach, NSW. Their focus is on sustainable, organic non-GM foods for a better health and ecosystem. They take pride in sourcing the best possible for their kitchen and they even have their own vegetable garden project. If you ever head that way, take a walk and explore the property, maybe even dine there. Anyway, they’ve shared their Skull Island Tiger Prawns with bagna cauda, white radish, cauliflower puree and sorrel recipe with us.
Skull island tiger prawns with bagna cauda, white radish, cauliflower puree & sorrel
12 skull island tiger prawns, peeled, tails left on and de-veined
2 tbsp extra virgin olive oil
8 leaves sorrel, washed, sliced into large pieces
1 bunch white radish washed, rough leaves removed, sliced in half
Ingredients for the cauliflower puree
1 cauliflower, cut into small pieces
40mls extra virgin olive oil
In a medium size saucepan over medium heat add the olive oil and the onion and sauté until transparent, then add cauliflower, good pinch of salt stirring well, sauté for 3-4 mins. Add ¼ cup hot water and sauté for another 2 mins, then place a lid over the saucepan and steam for 8 mins, by this time the cauliflower should be tender with a small amount of juice in the bottom of the pan. Place the cauliflower into a blender with the butter and juices from the pan and puree until very smooth. Keep warm
Ingredients for Bagna cauda
150mls extra virgin olive oil
5 cloves garlic
150 grams butter
Place a saucepan over medium heat add the oil and the garlic and simmer for 1 minute, add the butter and the anchovies and simmer until anchovies have broken down, but do not brown. Set aside and keep warm
Coat the prawns in olive oil then place prawns in a griddle pan or on a bbq grill and cook over medium high heat for 2-3 minutes until prawns are just cook, remove from grill onto a tray. On 4 large plates spoon small 3 teaspoon mounds of the cauliflower puree and place a prawn on top of the puree, scatter the white radish and sorrel leaves around the prawns, then dress a tablespoon of the bagna cauda over each of the dishes and serve.