April 9, 2015
by Jason Ford
Ford on Food
I’ve discovered over the years there are just as many people claiming to be allergic to prawns as those who can’t eat enough of them.
Allergic effects range from mild skin irritation to claims of instant death at the mere sight of a prawn.
Most cases of seafood allergy would be quite legitimate, and in some cases rather dangerous.
Even my wife has had allergic reactions to prawns – although recently she’s discovered that after incorporating prawns into a meal and giving them a thorough cooking, she can enjoy them without any discomfort.
Her doctor suggested it could be a reaction to the iodine sometimes found in fresh seafood.
If you discovered your allergy as a child and have never eaten them since, it might be worthwhile consulting your doctor.
Prawns are crustaceans and are found all over the world.
In countries such as America they are referred to as “shrimp”.
Australia has a diverse range of prawns available, such as Banana, Bay, Endeavour, King, School and Tiger.
All have their own unique taste, flavour, colour and texture.
Of all the varieties, King prawns would be the most popular.
And for all the people that can’t eat prawns … you have my condolences.
* * *
Quick Garlic Prawns
Ingredients:
- 50ml extra virgin olive oil
- 40gm onions, finely chopped
- 3 cloves garlic, crushed
- 24 peeled and de-veined green prawns
- 100ml white wine
- 250ml cream
- Salt and pepper
- Lemon juice
Method:
- Heat the olive oil in a frypan and gently cook the onions and garlic
- Add the prawns and fry until bright orange on both sides
- Pour in the white wine and cream, and give the mixture a stir or two
- Continue frying and occasional stirring until the sauce has been reduced by half
- Season with salt, pepper and a dash of lemon
Serve on a bed of steamed rice and garnish with a sprinkle of chopped parsley.
