Skull Island tiger prawns with fermented pumpkin, black garlic puree, espellette pepper, green shiso and pepitas
Recipe courtesy of Jacob Davey from FRDC's TV show Seafood Escape with Andrew Ettinghausen
Cooking difficulty: Difficult
Preparation: 5 days
Cooking: 1 hour
If the seafood is to be served cold, it should be covered to retain moisture and flavour and then placed in a chiller for an hour or even overnight.
The seafood can be lightly seasoned with herbs, salt and pepper, sprinkled with lemon juice or white wine and dotted with butter or basted with oil. Low-salt soy sauce and coriander can also be used.
If flour is the only coating used, apply it immediately prior to cooking.
Prevent sticking by ensuring that the oil is hot before adding the seafood. But make sure the oil is not so hot that it smokes (unless preparing a Cajun-style "blackened" fish).
A chilled batter may produce a crisper coating. A light tempura batter and beer batter are particularly suited to seafood.
Seafood can be steamed over plain water, but a concentrated stock flavoured with vegetables, herbs or citrus, for example, will impart a subtle flavour.