Nin's place
On a visit to my friend Janine’s new house in Wollongong, we got a bit creative for dinner. After being in Timor for so long, where browsing through cookbooks is fraught with limitations and negative self-talk (“There are no avocados in the market today, so no guacamole for us”, “Mmmm...SORBET! Oh, that’s right. No electricity.” etc.), I was really enjoying the freedom of being able to open a cookbook at random and say, “I’m going to cook THAT today”, knowing full well that I could. Yay!
Rather than choosing at random however, I perused Janine’s collection of cookbooks with great scrutiny, and finally decided on these tasty little morsels:
From Good Weekend magazine
16 prawns, shell on but snipped down the back and de-veined
2 tsp fennel seeds
2 tsp black peppercorns
2 tsp sea salt
50mLs olive oil
1 bunch parsley, chopped
100mL white wine
Marinade
50mLs olive oil
4 cloves garlic, smashed to make a paste
Stir prawns into the marinade ingredients and set aside for half an hour.
Meanwhile, grind fennel seeds, peppercorns and salt in a spice grinder or mortar and pestle to make a powder. Mix this in with the prawns.
Heat a wok over medium heat for 3 minutes.
Add the olive oil, prawns and the marinade and cook for 2 minutes. Turn and cook for another 2 minutes.
Add the parsley and white wine, cooking for 30 seconds and then turn out onto a plate to serve.
No need to get the napkins ready as these are finger-lickin’ good.
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