Yamba King Prawns with Lemon Aspen Sauce

Introduction

History

This recipe originates from the coastal town of Yamba in New South Wales, Australia, where fresh seafood is abundant. The combination of succulent prawns with a zesty lemon aspen sauce is a popular dish among locals and visitors alike.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to use fresh prawns for the best flavor and texture.

- Be careful not to overcook the prawns, as they can become tough and rubbery.

- The lemon aspen sauce can be made ahead of time and stored in the refrigerator until ready to use.

- Serve the prawns immediately after frying to ensure they are crispy and hot.

Serving Suggestions

Serve the Yamba King Prawns with Lemon Aspen Sauce with steamed rice and a side of stir-fried vegetables for a complete meal.

Cooking Techniques

Deep-frying the prawns ensures a crispy and golden exterior while keeping the inside tender and juicy.

Ingredient Substitutions

If you can't find lemon aspen juice, you can substitute with lemon juice mixed with a bit of sugar.

Make Ahead Tips

The lemon aspen sauce can be made ahead of time and stored in the refrigerator for up to 3 days.

Presentation Ideas

Serve the prawns on a bed of fresh greens with a drizzle of the lemon aspen sauce for an elegant presentation.

Pairing Recommendations

Pair this dish with a crisp white wine, such as a Sauvignon Blanc or Chardonnay.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

350 per serving

Carbohydrates

45g per serving

Fats

12g per serving

Proteins

25g per serving

Vitamins and minerals

This dish is rich in vitamin C, vitamin A, iron, and calcium.

Alergens

This recipe contains shellfish and may not be suitable for those with shellfish allergies.

Summary

This dish is a good source of protein and vitamins, but should be enjoyed in moderation due to its higher fat and calorie content.

Summary

Yamba King Prawns with Lemon Aspen Sauce is a flavorful and elegant seafood dish that is perfect for a special occasion or a fancy dinner at home. With a crispy exterior and a tangy sauce, this dish is sure to impress your guests and leave them wanting more.

How did I get this recipe?

I remember the joy I felt when I first discovered this recipe for Yamba King Prawns with Lemon Aspen Sauce. It was many years ago, on a warm summer day in my hometown of Yamba. I had just finished a long day of fishing with my husband, and we had caught a beautiful bounty of fresh king prawns.

As we sat down to clean and prepare the prawns for dinner, I thought about how I could elevate this dish to something truly special. That's when I remembered a recipe I had heard about from a friend who had traveled to the Northern Rivers region of New South Wales. She had raved about a local delicacy called Lemon Aspen Sauce, made from the tart and tangy fruit of the native Lemon Aspen tree.

I was intrigued by the idea of combining the sweet, succulent prawns with the zesty flavors of the Lemon Aspen Sauce. So, I set to work in my tiny kitchen, experimenting with different ingredients and techniques until I had perfected the recipe.

The first step was to marinate the king prawns in a blend of garlic, ginger, and chili flakes. I let them sit for a few hours, allowing the flavors to meld and infuse the delicate meat with a spicy kick.

Next, I set to work on the Lemon Aspen Sauce. I sourced fresh Lemon Aspen fruit from a local farmer's market and simmered them with sugar, vinegar, and a touch of salt until they had reduced into a thick, syrupy sauce. The aroma that wafted through my kitchen was heavenly – a perfect balance of sweet and sour, with a hint of citrusy brightness.

As I grilled the marinated prawns on a hot barbecue, I couldn't help but feel a sense of pride and excitement. I knew that this dish was going to be something truly special – a celebration of both my love for cooking and my connection to the land and sea.

When the prawns were perfectly cooked and glistening with a golden sheen, I plated them up and drizzled them with the tangy Lemon Aspen Sauce. The first bite was a revelation – a burst of flavors that danced across my taste buds, leaving me craving more.

My husband's eyes lit up with delight as he savored each mouthful, nodding in approval at the exquisite combination of flavors. We lingered over our meal, savoring every bite and reveling in the joy of a dish that had been born out of love and creativity.

From that day on, Yamba King Prawns with Lemon Aspen Sauce became a staple in our household. I shared the recipe with friends and family, who all marveled at its unique and delicious taste. It became a dish that we would prepare for special occasions and gatherings, a reminder of the beauty and bounty of the Australian landscape.

As I look back on that day in my tiny kitchen in Yamba, I am filled with gratitude for the journey that led me to discover this incredible recipe. It is a testament to the power of curiosity and creativity, and a reminder that the best dishes are often born out of a spirit of adventure and exploration.

So, the next time you find yourself with a batch of fresh king prawns and a sense of culinary curiosity, I encourage you to try your hand at making Yamba King Prawns with Lemon Aspen Sauce. Who knows – you may just discover a new favorite dish that will delight and inspire for years to come.

Categories

| Australian Appetizers | Australian Recipes | Seafood Appetizer Recipes | Thai Chile Recipes | Thai Recipes | Tiger Prawn Recipes |

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