We’re celebrating this summer with prawns and bubbly … a combo that’s fun, light and full of pizzazz to get you in the holiday spirit. We were invited to experience Ocean Basket’s Summer Prawn Extravaganza at the Good Food Studio in the On Nicol Shopping Centre. The lovely Ocean Basket team just burst with passion and love for what they do … and they took us on a Mediterranean journey, pairing their brand new summer menu with Prosecco. The bubbly flowed and, for a quick, mouth-watering snack, we bit into bruschetta with panko prawn … a great light option. We followed this with a refreshing prawn cocktail salad for starters. Mmm. Our taste buds were delighted with some of the different Proseccos. Here’s the rundown of what we learnt … an appealing, easy-to-drink and great party-starter is La Delizia Prosecco (Xdry). Watching your waistline? Enjoy an intense flavour? You can’t go wrong with Giusti Asolo DOCG (Brut). Pair these with prawns? Yes, please! To appreciate the art of prawns, we were asked to prep and fry our very own Ocean Basket king prawns, made just as they would be at one of the many outlets – with the help of the OB team. We were hooked! With beautifully firm, juicy-textured prawns all round, it was truly a prawn extravaganza. We can’t wait to try some of the other summer menu options at Ocean Basket … think sushi with sweet prawns or try the romesco prawns served with a rich tomato-based romesco sauce and topped with creamy feta. Summer’s sorted with bubbles and tastes from the ocean. Details: oceanbasket.co.za
Tips to prepare king prawns (with heads) this summer:
- Rinse under cold water
- Place them in a bowl of water
- Cut along the back of the hard shell all the way to the end of the tail
- Devein
- Squeeze the head to remove black matter present, rinse again
- Butterfly the prawn and rub with your preferred seasoning
- Add olive oil to a pan and wait for it to heat up
- Fry on both sides for 1 to 2 minutes until pink.
