About Me
I'm a Melbourne boy, hailing from St Kilda with one ex, one current wife and four kids. Love the outdoors and making new discoveries. I cook a lot at home (cheers from wife) and do some preserving, mostly jams, pickles and fruit liqueurs. This is the diary of a cooking journey.

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Monday, November 21, 2005
Some Time After The Grand Final
No, this is not about football, this is about a recipe that came into being because of football.Its also about traditions and the importance of being flexible with them.

I've got a mate that follows the same football team as me (go bombers!). We get along to a couple of games every year but the real highlight is our grand final barbecue. Both of us are into wine and food, so about a month out we start our planning. Food is my go and L. organises the wines. Every year, just because I can, I change the menu. Its only fair because we never drink the same wines every year. But there are two items we have to do every year because everyone demands them.

My wifes' lamb shashlicks and my spicy barbecue prawns.

I know what your thinking, wine at a barbecue..... at a grand final barbecue, where's the beer? Okay, okay its just what we do. And sure beer would go better with spicy prawns, but this is our tradition.

Anyway, the other day we planned a barbecue for our friends in the run up to xmas. We live in an apartment so we have our barbecues somewhere else, in this case it was the Maroondah Dam park. This place must be Melbournes' best kept secret. They have real wood fired barbecues not those sad electric ones and they supply the wood! And the best walk after having eaten too much. I asked my wife what she would like to have; she smiled sweetly at me, the smile every man knows not to ignore at his peril, and aked for spicy prawns.

Tradition- I have never cooked this dish outside of the grand final- but there was that damn sweet smile.


1 kg shelled and deveined raw (green) prawn tails
4 spring onions finely chopped
4 cloves garlic crushed
2.5 cm piece ginger grated
2-3 small hot chillies finely chopped
Half bunch coriander washed and chopped
1 tablespoon fish sauce
1 tablespoon soy sauce
100 mls olive oil
Juice of 2 limes or 1 lemon
Salt and pepper

Mix all the ingredients in a bowl, cover and refrigerate for two hours, no longer or lime/ lemon juice will cook prawns. Heat barbecue plate until smoking hot, oil plate and tip entire contents of bowl onto the plate. Working quickly spread prawns apart and cook for two minutes. Turn prawns over and cook for another two minutes. Remove to a plate and garnish with fresh coriander leaves and quarters of lime or lemon.

  posted at 1:50 pm

At 6:10 pm, Anonymous Anonymous said...

What a great thought

At 10:55 pm, Anonymous Anonymous said...

I'm not much for seafood, but i'll give it a go... thanks

At 8:59 pm, Anonymous Anonymous said...

I'll give it a try for me n'im!

At 12:24 pm, Blogger grocer said...

now that you've broken with tradition twice, can it still be considered a tradition?


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