January 26 is Aussie Day worldwide, celebrating Australia's history, culture and cuisine.
Aussie celebrity chef Pete Evans stopped by The Early Show Monday with a mouth-watering array of seafood delights.
Evans, who wrote "My Table," a cookbook full of great Aussie flavors, has restaurants in Melbourne and Sydney.
Seafood is a staple of the Australian diet. Some 600 marine and freshwater seafood species are caught and sold in Australia under about 300 marketing names for local and overseas consumption. Australia is one of the largest producers of abalone and rock lobster, and Australian south sea pearls are considered the most valuable in the world.
Prawns on an Avocado Stack
16 prawns (de-veined & shelled, tails intact)
2 tablespoons of olive oil
2 garlic clove minced
1 bird eye chilli finely chopped
2 avocadoes cubed
1 roasted red bell pepper diced
1 oven dried tomato diced
2 tablespoon of lemon juice
1 tablespoon extra virgin olive oil
1 tablespoon chopped cilantro
2 teaspoons Spanish onion diced
Salt & pepper
4 tablespoons basil oil - see recipe
4 tablespoons chilli oil - see recipe
Cilantro springs to garnish
1. Mix the avocado, red bell pepper, tomato, chilli, lemon juice, cilantro, sea salt & cracked pepper, olive oil and onion in a bowl and place into a biscuit cutter on the centre of a plate.
2. Spoon the basil and chilli oils around the avocado salsa.
3. Season the prawns with sea salt & pepper and pan fry the prawns in a touch of olive oil until golden on one side, turn over and cook until almost done, and add the chopped garlic (they should be a little opaque still in the middle)
4. Place the cooked prawns in a touch of lemon juice & olive oil and interlock them.
5. Place the prawns onto the avocado and garnish with a sprig of cilantro.
4 handfuls of basil leaves
1 cup olive oil
1 tbs lemon juice
Blanch the basil in boiling water and then refresh in iced water. Drain well and wring out in a clean towel to remove all the moisture. Put in a blender with the oil and lemon juice and mix until smooth. Season to taste. Keep in a clean screw-top jar. Makes about 2 cups.
2 bird's eye chillies, roughly chopped
1 red bell pepper, roughly chopped
1 1/3 cups olive oil
Put the chilli, red bell pepper and oil in a blender and mix together. Pass chopped through a fine strainer and season with salt and pepper. Makes about 1 1/2 cups.
FOR MORE RECIPES, GO TO PAGE 2.
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