We had a cracker week over at our favourite playground last week…Rottnest Island!
On the last evening we had long time friends over, Rod and Angela for a big cook up and the menu was:
Roast Rib Eye marinated in lemon juice, olive oil, Soya Source and and Teriaki sauce.
BBQ prawns marinated in Lime juice, olive oil and sweet Chilli sauce.
Salt and Pepper Crayfish:
The trick with this one is to tail the cray and cut the green tail down through the natural segments leaving you with nice small cray segments with the shell to keep the tail in tact.
Get a plastic bag and start with about 1/2 cup of plain flour and then add, garlic salty, plain salt, black pepper, lemon pepper and Sichuan pepper. Use generous amounts of the peppers. Mix the flavours around and toss in the tail medallions and coat well. Add a generous amount of olive oil to a BBQ or fry pan and shallow fry until cooked through and the seasoning is golden brown.
Serve with Lime quarters.
We added potatoes cooked on the BBQ, which were microwaved for 5 minutes first, then cut into thick slices and tossed through olive oil, garlic salt and pepper in a bowl. These slices were then browned on the BBQ
We also added a nice tossed salad.