Lemon Myrtle King Prawns with Riesling and Sour Cream
By Steven Snow, Fins Restaurant
An extract from our mini cookbook ‘The CHEF on our FARM’.
Serves 4 as an entrée
“Lemon Myrtle is to me what lemongrass is to other cooks. It adds a subtle rather than overpowering flavor, lurking in the background but lifting this dish to another dimension. A wondrous bushfood.”
- Lemon myrtle stock
- 250ml (1 cup) organic chicken stock
- 125ml (1/2 cup) Riesling
- 4 lemon myrtle leaves or 1 lemongrass stem bruised
- salt and pepper
- 1 tbsp butter
- 1 tbsp flour
- 60ml (1/4 cup) Brookfarm Macadamia Oil infused with Lemon Myrtle
- 1tsp chopped garlic
- 16 large green king prawns, shelled and deveined, tails left intact
- 100ml (1/3 cup + 1 tbsp) Riesling – extra salt to taste
- 2 tbsp sour cream (optional)
- 1 spring onion, finely chopped
- To make the lemon myrtle stock, bring the chicken stock, wine, myrtle leaves and seasoning to a simmer in a saucepan. Add sea salt to taste. Simmer for 10 minutes.
- Melt the butter and mix with the flour until smooth. Gradually whisk in the lemon myrtle stock until the liquid has a thick pouring consistency. Strain to remove any lumps and stand at room temperature.
- Heat the oil in a fry pan over medium-hot heat. Add the garlic and prawns and cook for 2 minutes. Add extra Riesling, lemon myrtle stock, season and return to a simmer. Add the sour cream and spring onions. Heat through gently and serve immediately with green vegetables or steamed rice.