MOJO Mocktail: Three Ways
All South Aussies should be justly proud of the hard work and dedication shown by our fishing industry. A great example is the wild caught Spencer Gulf king prawn fishery who have achieved Marine Stewardship Council certification for sustainable practices. At Gill Fisheries in Port Victoria on the Yorke Peninsula, the team at Gill Fisheries love to talk recipes for these sweet, juicy shellfish with their customers.
Gill Fisheries recommend recipes from the Spencer Gulf and West Coast Fishermen’s Association like this one, created for the Association by talented chef Dennis Leslie, which they’ve kindly shared with Eat Local SA (and to which we’ve added a few more South Aussie producer recommendations to bring out your best local flavour).
Ingredients
- 1kg Spencer Gulf king prawns
- 1 bunch leeks, washed and finely sliced
- 2 brown onions, peeled and finely diced
- 200g button mushrooms, finely sliced
- 200g Hindmarsh Valley Dairy cultured butter
- 2 litres Maggie Beer chicken stock
- 1 cup Alexandrina Cheese Company pouring cream
- ½ bunch tarragon
- 1 cup South Australian white wine
- 1 ½ cups Arborio rice
Method
Heat a large pot on medium high heat and add the butter to melt. Once the butter is melted, add the onions and leeks and sauté for 10 minutes or until the onions are nicely “creamed” and translucent, continually stirring.
Add the mushrooms and cook for a further 10 minutes, then add the rice and cook until the rice is translucent.
Deglaze the pan with white wine and continue cooking until the liquid has evaporated.
Add the chicken stock a little at a time, allowing it to cook into the rice before adding the next ladle of stock. Continue this process until the rice is cooked through. Check for doneness by biting into a kernel (it should still resist just a little in the centre).
Once the rice is cooked, add the prawns and cook until they are cooked through.
Add the cream and take off the heat. Stir cream through, finish with chopped tarragon and serve.
Visit Spencer Gulf king prawns for more recipes and remember to always ask your fishmonger for sustainable wild caught South Australian prawns.
