Matt Preston shares his recipe for gum-steamed seafood.
The ingredient of Gum-steamed seafood by Matt Preston
- 4 large green prawns
- 4 scampi
- 1 marron cray fish
- 2 small (120g) sweet calamari (cleaned and tube only)
- 1 lime
- 1 lemon
- 2 tbsp sweet white wine vinegar
- 2 tbsp olive oil
- 1 tbsp soy sauce
- Bunch of coriander
- 3 lemongrass stalks
- Spray of gum leaves such as red rivergum
- Spray of Banksia leaves and bottlebrush blooms (optional)
- Flake salt
The instruction how to make Gum-steamed seafood by Matt Preston
- Leave the heads approximately the prawns and the scampi but peel the tails. Cut the marron in half and snap off the tail. Place all these and the calamari tubes as regards a chopping board.
- Using a potato peeler consent long 1cm wide strips of zest off the lime and the lemon. Make a marinade by whisking together the white wine vinegar, olive oil and soy sauce. Balance the saltiness of the soy and the sweetness of the vinegar similar to a generous squeeze of lime. Remember to add the lime slowly so you can money tasting to acclimatize the flavour.
- Brush the marinade approaching the flesh of the seafood. Season the seafood as soon as pinches of salt and after that a squeeze of lemon juice. Wash the leaves clean and arrange at the bottom of the steamer. evolve the seafood across the leaves. on the subject of the seafood arrange the zest, the lemongrass, coriander and banksia blooms.
- Steam higher than a wok of bubbling water for four minutes. After 3 1/2 minutes take a peak deadened the lid and check the seafood to see if the prawns have started to blush a reddy-pink showing that they are cooked. If they are, and the added seafood feels unlimited rather than wobbly, rush the steamer off the heat and to the middle of the table; if not have the funds for the steamer substitute minute or so approximately the wok.
Nutritions of Gum-steamed seafood by Matt Prestoncalories: