Black Tiger Prawn
Hung’s Christmas Prawns
Look, I putting myself out on a limb here but I thought I would share an old family recipe for prawns.
Ingredients
20 cooked Black Tiger Prawns
2 Limes
Cracked sea salt
Method
Shell and de – vein the prawns
Sprinkle lightly with sea salt
Smoother with lime juice
Phew, after all that work I need a glass of French Champagne supplied by the mighty Julian London however beer is also a suitable substitute.
Eat, enjoy.
PS: I stayed up all night working on this recipe.
Window Dresser's Arms, Pig & Whistle 
What are ‘Hung’s Christmas Prawns’ called after Christmas?
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Dare I say your worship, post Christmas prawns?
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Or “The Prawns of Xmas Past!”
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How about
Of Pride and Prawns
Night of the Prawns
Prawn Wars: The Return of the Prawn
Harry Prawn and the Philosophers Net
The Prawnminator
Jesus Prawn, Supercast
Ferris Prawnheads Day Off
The Prawn Brothers
oh and so it goes
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…put them in a hub cap (if any left)
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The Prawns of Saint Stephen.
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What about War and Prawns
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A raw prawn by any other…
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You can always wrap the prawns shells in newspaper and put them behind the hub-cap of Merv’s zephyr ute if he keeps on refusing schooners on the slate.
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Under the bonnet is better. With some Dutch fish.
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…or kippers in England…no body eats them anyhow.
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Cheers Hung.♦♦♦♦♦♦♦
NOW! How long were the prawns cooked for; what sort of water; what kind of limes ??? Was the salt ground; from a salt cellar, or shaker or slightly pounded with a mortar & pestle?
Were they small, medium, or large prawns?
Without knowing all of this, I cannot savour, or partake..®
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…salt is salt.
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OMG, Helvi. What rubbish. There are many different kinds— and the size of the granules affect the rate at which they are either absorbed into the food item or tongue. Also they can give crunch to something…and…OH why do I bother?
I’m going for a chamomile.
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OMG, VL, don’t take me seriously, I was just teasing you…I noticed you popped over to Comma and About looking for a bit of excitement…take it all with a pinch of salt, I say, Old Mate 🙂
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I am NEVER serious Helvi.
.
Never, ever.
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Unlessen it is about food 🙂
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Buy the prawns cooked
Must be sea salt with iodine from a grinder
Prawns as large as possible
To get French champagne send one of your mates a few mp3’s
Use Key limes that have been rolled by hand on the bench
Use the salt sparingly, if not iodised tip on some betadine
If you can’t get good prawns use sausage
You need to know the difference between an African swallow and a European swallow, all good kings do
Some of these points are tongue in cheek
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🙂
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Viv, I’m kidding, there was too much to eat at the Christmas lunch…
Still, if truth be told, I’d rather eat Ato’s char grilled sardines than prawns any time, and good fresh fish to anything smoked…pavlova before mince pies..
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I had a glass of water to-day.
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I had a glass of beer, then, another one.
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Just about to have one as it appears that Agerninia the elder doesn’t appear to want a driving lesson.
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Big deal! All you’ve done is to substitute prawns and sea salt into my laksa recipe below –
Ingredients
20 hectograms cooked laksa
2 Limes
Method
Take the laksa
Smother with lime juice
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I hear a voice!
Is it of Moses?
Is it of Eve?
Is it of Aphrodite?
Is it of Echo, the unfortunate nymph and is she talking to me, Narcissus?
The trees are alive with the sound of a voice!
🙂
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Bet you try this every time Mrs At calls for help with the washing up!
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Not quite. It’s usually, “I hear Hera, wife of Lord Zeus!’
Or, “Have you called, my darling lokumaki?” (Turkish delight)
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Hi Hung. I don’t know when prawns became such a christmas tradition, I don’t remember it from the past. I thought I maybe should get some but my brother is allergic to them so I got cherries instead. They were good just on their own. Did you enjoy christmas? It’s a nice time to sleep. The sleep of angels.
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This may surprise you but having a prawn starter is something that I (and possibly many others) have been doing for 30 years.
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Quite so, quite, so, Vivie! A good diner began with a sharp knife up a prawn’s arse!
Still love prawns, though I love just about every morsel spawned in water, sweet or salty.
In a big political party I held many years ago, in the back yard of our old house, a Greek member of my branch prepared some raw sardines. Just the right amount of salt, olive oil and vinegar. I don’t think he added anything else. He had prepared some 10 kilos or so of them. We also had a goat and a lamb on the spit as well as a piglet and tons of other things, like prawns, oysters, souvlakis, mousaka and suchlike. The sardines were the first to disappear. Amazingly morish and delish! Al Grassby (to drop but one name) was most taken by them!
I’ve long since lost his number. He was in his sixties back then so he’s probably now sitting with his maker -Poseidon I’d suggest- playing backgammon.
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Ato – you are making me drool. A party to remember forever. Spit roasted food is fanbloodytastic. I love those sweet small school prawns but alas they rarely hit the fishmongers shop this far from shore. They are never frozen so you get to eat them fresh. Our local bloke has had them twice – just twice. The other occasional extra special treat that occurred here recently was he had fresh (as in still alive) bugs – I bought a kilo and cooked them myself and they were beeyooootifull.
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Hi Lehan, Yes Christmas was quiet but good. As a kid my mum would roast a chicken as chickens were expensive, so we could only have them on special occasions. It wasn’t until I was about 20 that we started to eat prawns.
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This is the recipe I’ve been searching for years. Thanks Hung.
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Yes Big M, very complex indeed
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I’ll wait to next Christmas to try it out. Yesterday we had South Australian Tiger Prawns with lemon…much different to your recipe.
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Hmm, lemon, what a radical idea 🙂
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Christmas is a very hard time for me as I don’t like prawns, smoked salmon, turkey, chocolate or Christmas pudding…
Luckily I usually get enough books as presents so I can forget about the food. I took my left-over potato salad home…I do like potatoes.
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…I also don’t like those very sweet pies you eat after lunch….
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Those mince pies aren’t compulsory. Never have themself either. But what did you have other than potato salad Helvi? Daughter made a fab trifle topped with grilled mango and some fresh berries just picked by herself at the berry farm. Sent them both off a little while ago with a large slab of the ham (they said best ever but my butcher gets the credit for that). The almost son-in-law took off very early as he woke up and realised they hadn’t put their bins out (and they were full). He’s still on call for fire fighting and we have had a lot of lightning and thunder and two fires which fortunately were put out by heavy rain just in the nick of time.
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I agree, those mince pies are aweful, they don’t even contain mince!!
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Horrible things!
I saw a program on mince pies, on the ABC only a couple of days ago. Can’t remember what it was called. Apparently, they began life as pies containing minced meat but Mz Poverty robbed the meat from the world and so the people -shackled by eons of tradition- put in the current (or is it currant?) replacement. The presenter went to the factory in the UK where they make them. I think I prefer Four ‘n twenty -and that’s lowering my standards to worm-eye level!
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I’d love to have prawns and oysters at Christmas, Algernonia the younger and I are the only ones that eat them. Mrs A’s allergic to them as I am to Oysters. Ham and Turkey are our lot nowadays.
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Yes, I have the same problem with Tutu, she is allergic to anything I like
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We have fish almost every year. Prawns, oysters salmon. you name it. This year not a single piece of the sea’s great harvest. Instead, we had my 7.6kilos turkey with my delicious gravy, the vegies that went with it, my lasagna, my strudles, sister’s rice, brother-n-law’s cutlets, someone else’s revani, someone else’s potato something…
But my turkey made everyone say, “wow!”
Longest lunch ever!
Deveining prawns must be a real pain in the arse… for the prawns!
I hope you all had as fab a time as we did.
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How did the turkey feel?
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You never ask a turkey how it feels while you’re sharpening the hatchet!
But I was good. I gave it some ouzo to drink and then, when it fell asleep all happy and ready to go through the portals of turkey heaven…
Zeus permitting, we’ll be having a barbie at cousin’s place for New Year’s lunch, dinner and dinner.
This skype thing is so fantastic! Daughters called us during the festivities last night and everyone had a ball talking with them on nephew’s Iphone! Skype on iphone! Amazing technology!
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It’s not a question of how the turkey felt more what the turkey did.
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It thought it was Anthony Quin and did the Zorba, algie!
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We have had smoked salmon, smoked glazed ham , smoked chicken and now, after arriving back home sweet home, drinking a smokey crispy white.
Is that prawn smiling a bit?
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I tried smoked salmon once but I couldn’t get it to light 🙂
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Did you try fish oil?
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I’m full up…Burrpppp.
Merry everything.
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Vectis, did you imbibe?
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Hung, just a quick drop in for me too. A bit of publishing to do if I can slip it past FM. I was wondering how many attempts were need to get the above recipe right. I’m still working on mine. Amazing how difficult it is to remember de-veining.
We have a family rule. Prawn peeler must not stop whistling. My taped whistle helps with this.
All the best, dear pal.
And a lovely Pink drink for our Hung !
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It took my family generations to get this right Mikey, I have come to realise that it is the way you squeeze the lime juice on the prawns makes a big difference. Don’t use lemon juice, it won’t be the same 🙂
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I’ll give this a go. Lime Juice.
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Just popped in – family arriving in half an hour. Coincidence perhaps Hung, I just peeled and deveined 30 prawns but they will go into glass dishes on shredded lettuce and be dressed with my prawn cocktail sauce (cream, tom sauce, wooster sauce, dash of tabasco, pepper and salt).
But I have a problem which I hope won’t be a problem. Turkey one kilo bigger than I ordered and I can’t fit all the spuds and carrots in in one go. Time will tell.
Champers in the fridge. Beer too. Enjoy the prawns Hung…………
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Merry Christmas Viv to you and yours
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