SEAFOOD FEAST ON A STICK
METHOD
Light your fire and let it burn down until you obtain a medium heat. Place the chopped potatoes into a cast iron frying pan with a good few dollops of butter garlic and cook over the fire so they get golden brown and crispy.
Once the prawns are cleaned, run a stick though the mouth and out the tail of each pawn. Make sure you leave about 10 cm between the tail and the end of the stick so you can hold onto it while you cook it over the fire.
When you have secured all the prawn on sticks, place over the fire to cook either on a grill plate or just use your hands and hold it over the fire. It should take about 3 minutes on each side. Serve hot with lemon wedges.
Once you have devoured all the prawns get ready to prep your fish! Skewer the fish with a few twigs, this will you to flip it when it’s cooking on the fire. Place the fish onto the grill of the fire and let it cook for around 8 minutes on each side, depending on the thickness of the fish. When turned once, place a teaspoon of butter on the fish and a good sprinkle of salt. Allow to cook for another 8 minutes.
When cooked, place the fish in the frying pan, add a few dollops of creme fraiche with some chives and fresh chilli (optional)
Enjoy with your favourite wine!
We ordered our from Vinomofo!
INGREDIENTS
12 x king prawns, head on, shell removed and deveined
3 x 250g fillets of blue-eye trevalla
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400 g kipfler potatoes par boiled
100 g Butter
Half cup crème fraîche
5 cloves of purple garlic chopped finely
1 red chilli chopped finely
Small bunch of chives chopped finely
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Lemon wedges to serve with the prawns
Salt for seasoning
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