Princess Summer Rolls

The boat is out of the water for some maintenance (can you hear the dollar signs flying out of our bank account) and the next fishing adventure is a couple of weeks away. Until then we are limited to long discussions of the ghosts of fish past, the dreams of fish future and anticipation of some new gear the Jester and I are waiting for. I have also been busy in the kitchen cooking my way through some of our ocean goodies. Here are a couple of our favourite recipes:

Summer Rolls with Peanut Sauce

Run the rice wrapper under hot water to soften, lay it on a clean dish towel.


Fill with cooked rice noodles, carrots, cucumber, bean sprouts, lettuce, basil and cooked prawns.
Roll up and enjoy!

Peanut Sauce: Combine ingredients in food processor until smooth.

3/4 cup peanut butter
3 cloves garlic minced
1 small onion chopped
1/2 tsp curry powder
1/4 tsp cumin
1/3 cup chopped cilantro
1 cup coconut milk
2 tbsp brown sugar
2 tsp h.p. sauce
2 tsp lime juice
1 tsp red pepper flakes
1 tsp sesame oil

Spinach Risotto with Roasted Prawns

1/4 cup extra virgin olive oil
1 cup minced shallots
1 cup Arborio rice
1 tablespoon minced garlic
1 cup dry white wine
4 cups chicken broth
4 cups of fresh spinach
4 ounces grated Parmesan cheese
salt and pepper to taste


Cook the shallots and garlic in the olive oil over a medium heat stirring frequently until they are tender and beginning to brown.
Bring the chicken broth to a simmer in a separate pot.
Add the rice grain to the shallots and continue stirring, toasting them for about three minutes.
Turn the heat to medium low and add the white wine. Stir briskly until it is fully absorbed. Add two cups of the chicken broth and continue stirring frequently until it is absorbed.
Repeat with the remaining broth, a cup at a time, stirring frequently.
When the last broth has been absorbed add the spinach and stir until wilted.
Test the rice for doneness. Add more broth if necessary. Stir in the cheese and season to taste. Serve immediately.

Roasted Prawns:

Peel prawns leaving the tails on
Pat them dry with a clean towel
Toss in olive oil and salt and pepper
Place on a cookie sheet and roast at 400 degrees for 6 minutes

This recipe takes a little time but is definitely worth the effort!