Crispy Green Prawns with Chinese Garlic from the Co-op

This time of year there are green prawns to be bought from the local Fish Markets.  As recently of last month it was not possible to buy local prawns "green" - instead they were flown in from South Australia.  The unseasonable rain has flushed out a supply of medium green prawns that having been cooking well - moist, with succulent flesh and that al dente mouthfeel.

Living with my daughter humming the co-op radio ad can be a little embarrassing at times!!  Fresh Fish from the Co-op, boom, boom, repeat and on it goes..

But the revelation that KC had sourced some local Hunter Valley green prawns "still wriggling" was a fantastic way to leave Bar Beach and wait patiently with snadpaper undies whilst the car idled outside the co-op.



Once we returned home we shelled, and deveined the prawns.  The process of deveining the prawn lends each 'little lobster' a delightful tendency to butterfly on the grill.  And with the increased surface area available for flavour absorption and crispiness, we watched as the prawns made slow stretching arcs like yoga poses whilst they cooked.  Room temperature Audrey Wilkinson Semillon made for a smart and crisp wine to sip on whilst the barbeque flamed and the prawns curved.

And here are the Hunter Valley Prawns - note the honey barbeque colour contrast with the clean alabaster of the deveined dorsal?

Simple, hands on eating with a fresh nor-easter and some clean semillon... enjoy.