Local bay prawns in a Native lime berry, Chilli & Ginger sauce, aboard a Paperbark boat, served with Barley couscous and Captain Cooks spinach.
I made the marinade by simmering Native lime berries, lime juice, caster sugar, salt pepper, red chilli paste, ginger paste and crushed garlic until reduced and slightly thickened. I then used a little of the sauce to form a paste with some corn starch and returned the paste to the sauce, stirring until the marinade thickens. I then removed the marinade placing in the fridge to chill before coating the green local peeled and deveined prawns and allowing to marinate in the fridge for an hour with half of the marinade and the remaining was set aside to be used as a plating sauce. The prawns were then cooked quickly on a hotplate basting with the sauce, once cooked they were placed two in a boat to be served. In a saucepan I placed a handful of pipis, some fresh thyme and chopped onions and steamed the pipis in a dry white wine. Once the shells were open I strained the cooking liquor and used the stock to cook the couscous. To finish I blanched the captain cooks spinach in pot of salted boiling water for 2-3 minutes before removing and steeping into an ice bath to retard the cooking process, the blanching removes most of the unwanted oxalic acid which gives native spinach a hairy mouthfeel if eaten raw, similar to the unripe bananas.