One from my extensive list of life mantras is to never eat seafood if I am more than two hours inland from the coast. Seafood that has had to travel hours to get to me rouses gut-wrenching connotations of Swedish fermented herring. If this is your thing, you are kind of gross. Rotting flesh that smells like roadkill is not my idea of a delicacy. Growing up on a cattle property that was just over two hours from the closest beach meant that fresh seafood was tantalisingly close, but tragically just too far away.
We had a ‘seafood truck,’ that used to park up on the caked red earth at the bottom of the main street with a sign out the front saying ‘local caught barra.’ Like… from where mate? To this day, I am convinced this greying rotund man was some sort of outback drug lord. Regardless, like any youngster with thwarted desires, I lusted over what I was denied. Never fear though, I developed an effective coping mechanism. My family would holiday for two weeks each year at our closest beach resort, during which time I would consume seafood like a whale chasing krill.
By the final day, my glutinous rage had calmed and my seafood cravings satiated for another year. Now that I have flown the nest and live in a city less than an hour from the sea, these old woes are well and truly in my past… So I thought. I have spent the last week once again digging my toes in the sand and surfing blissful waves at sunset with my family. Alongside nostalgic childhood memories, the trip has stirred my old inner seafood demons – it has literally been all I have eaten. But really, aside from being disgustingly slimy to handle, there is nothing negative about a good dose of seafood. Today’s lunch was inspired by seasonal spring foods – prawns and pineapple – a time honoured romance.
- 600g peeled fresh green prawns - skewered
- Two eggs - whisked
- Mix of 1/2 cup coconut flour, 1/4 cup curry powder, tablespoon of ground himalayan pink salt.
- 1 cup desiccated coconut
- 1 cup pearl barley, prepared with three cups liquid chicken stock
- Chopped cucumber, parsley, mint, shallots and coriander
- 2 cups baby kale
- Three thick slices pineapple
- Coconut oil
- Dressing: Greek yoghurt, mixed with juice of one lime
- Coat prawns in coconut flour and curry mix, followed by egg mix and desiccated coconut.
- Mix cooked barley with herbs, cucumber and kale.
- Fry prawns and pineapple slices at high heat in coconut oil.
- Layer barley salad, prawns and pineapple. Drench in greek yoghurt dressing and douse with more lime.