Crispy Prawns with Lemon Myrtle – Long Distance Herby Loveliness

18 May

I think many of us, regardless of whether we’ve been blogging for months or years, will understand the friendships that can grow up through the connections we’ve made via our blogs. People leave lovely comments, ideas, share in the ups and downs of whatever we choose to discuss on our blogs. Some very kind folk go as far as sharing gifts and giveaways, allowing us the opportunity to try something from their country which we otherwise would never have come across.

Herbs (2)

Recently the lovely Margot over at Gather and Graze hosted a giveaway of some herbs from her home country of Australia, Lemon Myrtle and Wattleseed. Have you heard of them? I certainly hadn’t. Lemon Myrtle is (and I’m quoting from the packet here) “a fragrant Australian native plant which bears leaves with an intense lemon fragrance”. The packet of ground lemon myrtle really does explode with a beautiful refreshing lemony aroma.

The Wattleseed (which is roasted and ground) comes from the seeds of a species of Australian native acacia which have a roasted coffee-like aroma. It works beautifully with chocolate, and I’ll soon be sharing a recipe with you.

If you can’t get hold of Ground Lemon Myrtle (and I’m guessing a lot of you can’t), I’d suggest substituting the same quantity of finely grated lemon zest. I know it won’t be quite the same, but perhaps a good approximation.

Myrtle Prawns (2)

The recipe comes from the packet sent to me (thanks again Margot!) and I served it with a salad and a lemon vinaigrette as a starter. I did change the quantities from the original recipe as I scaled the recipe down a little.

Ingredients (to serve 4 as a starter)

  • 16 large peeled and deveined langoustines
  • ½ cup of rice flour (use plain flour otherwise, but the rice flour does give a wonderful crunch)
  • ¾ tablespoon of ground lemon myrtle
  • ¾ teaspoon of smoked paprika (I used pimentón)
  • A pinch of chilli powder
  • Salt
  • ½ cup of cooking oil (I used olive oil)
  • 2 fresh chillies finely chopped

Mix the flour with the spices and toss the prawns in the mixture. Heat the oil over a high heat and cook the prawns quickly (they probably only need a minute or so on each side) until they have turned pink and crispy.

Drain on kitchen paper, sprinkle with salt and add the fresh chilli. Enjoy!

To see how Margot used her Lemon Myrtle, hop on over and check out her delicious Australian Apple Crumble recipe!

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46 Responses to “Crispy Prawns with Lemon Myrtle – Long Distance Herby Loveliness”

  1. cookinginsens May 18, 2015 at 13:42 #

    Crispy prawns, using rice! What’s not to like?! I’d like a larger plate than the one you photographed 😀

    • Chica Andaluza May 18, 2015 at 13:47 #

      Ha ha – you should see what we ate for main course – beef ribs (they were enormous!). I could have eaten more prawns but I knew what was coming up next 🙂

  2. Mad Dog May 18, 2015 at 13:57 #

    How lovely! I spent 6 months in Australia, but haven’t knowingly tried lemon myrtle – something to rectify 😉

    • Chica Andaluza May 18, 2015 at 15:26 #

      I expect there’s someone, somewhere in England that sells it but unless you know about something, you wouldn’t be able to search it out! I bought what I had left to Spain and shared with a pal….!

      • Mad Dog May 18, 2015 at 15:59 #

        I’m sure there’s some in London – there are plenty of Australians and Australian chefs. It looks like they sell it in Alara on Marchmont Street, almost next to my dentist 😉

      • Chica Andaluza May 18, 2015 at 16:02 #

        I know you’d track some down!

      • Mad Dog May 18, 2015 at 16:08 #

        I’ll just have to be careful not to buy Moaning Myrtle 😉

      • Chica Andaluza May 18, 2015 at 16:47 #

        No, or she’d be haunting your bathroom…..!

      • Mad Dog May 18, 2015 at 17:26 #

        🙂

  3. thecompletebook May 18, 2015 at 14:13 #

    Gotta love the blog love. What wonderful and intriguing spices! Love seeing new things I wouldn’t ordinarily get at home and yes, the friendships built are wonderful!
    Now if we could just get to visit with each other!
    Have a beautiful day Tanya.
    🙂 Mandy xo

    • Chica Andaluza May 18, 2015 at 15:26 #

      Good food, news things to try and new pals….what’s not to like?!

  4. Ema Jones May 18, 2015 at 14:40 #

    Those prawns are so yumm. I love the sweet, firm, salty seafood.

    • Chica Andaluza May 18, 2015 at 15:27 #

      Oh me too…and now you’ve got me thinking about scallops!

  5. 76sanfermo May 18, 2015 at 16:32 #

    Love this plate! Langoustines are something I adore and summed up with your ingredients must be absolutely super!
    As for making friends with other bloggers it would be lovely to meet each other , of course!

  6. narf77 May 18, 2015 at 19:29 #

    I am an Aussie and I have managed to go half a century without tasting Lemon Myrtle. I wonder if lemon grass would make a good sub? Your tubes of the sea look wonderful Ms Chica. Glad you liked the myrtle 🙂

    • Chica Andaluza May 18, 2015 at 20:42 #

      Aha – you don’t know what you’ve been missing Ms narf….dash on out and hunt down Miss Lemon Myrtle, she will be a good friend to you!

      • narf77 May 19, 2015 at 19:14 #

        She is almost as foreign here as she is in Spain Ms Chica 😉

      • Chica Andaluza May 19, 2015 at 22:37 #

        I know what you mean – it’s easier for me to buy Spanish Smoked Pimentón in England than in Spain!

  7. Peri's Spice Ladle May 18, 2015 at 19:59 #

    Shrimp is such a staple at our place and love your simple recipe to have on hand:)

  8. restlessjo May 18, 2015 at 22:19 #

    Oh, wow- 2 recipes for the price of 1 when I dash off to try Australian apple crumble as well 🙂

    • Chica Andaluza May 18, 2015 at 22:48 #

      Good eh?! I love any apple crumble, especially if it’s drowned in custard 😉

  9. Eha May 19, 2015 at 03:58 #

    You have put the biggest smile of the day on my face by using our ‘bush tucker’!! Lemon myrtle is one of my favourite tropically sourced Australian herbs and ‘Herbies’ is probably the most respected spices/herbs firm Down Under. And yes, they do mail order all over the world. One item to look for are their specialist boxes and I am certain there is an Australian one with all the recipes needed! Also by just wandering over their on line pages one can learn one hell of a lot of great cooking!!! Lovely recipe this – must put in my own menu order 🙂 !

    • Chica Andaluza May 19, 2015 at 09:50 #

      Oh good – it’s always great to learn about something new and I was really impressed by the quality, the flavour and the fact that I was trying something so very different (to me, at least!) for the first time at my ripe old-ish age J

  10. Tandy | Lavender and Lime May 19, 2015 at 05:59 #

    Lucky me, I’ve got some lemon myrtle in my spice drawer and lucky you to have received such an amazing gift 🙂

    • Chica Andaluza May 19, 2015 at 09:50 #

      Oh good – someone who can get hold of it! It’s lovely, isn’t it?!

  11. Gather and Graze May 19, 2015 at 08:58 #

    Yay! I’m so pleased you enjoyed using the lemon myrtle Tanya! Thank you so much for your very kind words and also for posting this recipe. It sounds totally delicious with the crispy rice flour coating… not sure why I haven’t already tried it out for myself! 😉 I look forward to hearing your thoughts on the wattleseed – they may take a little more getting used to than the lemon myrtle… quite different from anything else out there. Cheers, Margot.xx

    • Chica Andaluza May 19, 2015 at 09:53 #

      It was such a delicious and easy dish to cook, and I’m looking forward to using the wattleseed. Am back in Spain and have shared a little of each with a neighbour who also enjoys to cook, so the herbs are becoming very international with all their travels! Once I’m back in the UK I’m going to order some other things from them. I wrote to the company to say how much I enjoyed their products and both Ian and Liz Hemphill wrote to me to say thank you. Says a lot about a company when the owners take the time to acknowledge their “customers”! Most impressive.

  12. Dorset Finca May 19, 2015 at 10:01 #

    Looks utterly delicious… especially for this time of year. 🙂

    • Chica Andaluza May 19, 2015 at 10:35 #

      Thank you – I expect you don’t have much time for cooking right now what being on Puppy Duty!

  13. neela manogar May 19, 2015 at 12:08 #

    Its just inviting.

  14. Melissa's Menu May 19, 2015 at 12:31 #

    That looks lovely!

  15. Hery May 20, 2015 at 03:25 #

    hemmm… delicious…. let me try….hemmm

  16. The Seas Of Mintaka May 20, 2015 at 20:23 #

    Mmmhh I love anything fried and spicy! I will have to try rice flour sometime, didn’t know it was so crispy. Enjoy your time in Spain and try to extend it some more haha! 4 weeks is too short!

    • Chica Andaluza May 21, 2015 at 13:00 #

      It is a short time 😦 but we’ll enjoy it to the limit!

  17. Amanda | What's Cooking May 22, 2015 at 23:02 #

    What a lovely recipe. I’ve always wanted to try wattleseed. A lot of Australian recipes call for it. This is perfect for summer. Great post.

    • Chica Andaluza May 23, 2015 at 09:47 #

      Thanks Amanda – it was new to me, but I’m so glad it “found” me!

  18. Lombok Island May 26, 2015 at 04:08 #

    Thanks Recipe good food , and I think it would be easy I made it

  19. Raden May 31, 2015 at 22:58 #

    hmmmm, definitely tasty shrimp dishes once with the scent of lemon makes the appetite I peaked, do you think the fish in addition to shrimp can use this recipe ?

  20. Debby Aripianusari April 23, 2016 at 04:32 #

    seafood 🙂 i like it

Trackbacks/Pingbacks

  1. Slow Cooked Beef Ribs | Chica Andaluza - May 26, 2015

    […] individual ribs, so that I could slow cook them. I had anticipated 2 ribs per person but after our prawn starter, we managed 4 ribs between 3 people – I leave it to you to decide if, like me, “your eyes are […]

  2. Lemon and Chilli Mussels with Langoustines | Chica Andaluza - June 2, 2015

    […] Half a lemon cut into small chunks (and I also added half a teaspoon of my lemon myrtle) […]

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