Prior to Christmas I had read on one of the Facebook forums about Crystal Bay prawns. Most prawns are soaked in Sodium Metabisulphite as soon as they are caught. So even if you can tolerate amines, these are not suitable if you are trying to avoid preservatives. Crystal Bay prawns are the exception. They are available in the fridge section at the supermarket, cooked and packaged. And they taste great! If you can tolerate amines (prawns are very high in amines) or doing an amine challenge, these will be suitable. As they are caught and cooked fresh, then delivered to supermarkets, availability is seasonal, so keep an eye out. They may be off the shelves at the moment because of the cyclones in Queensland.
Crystal Bay Prawns
I was wandering through the Supermarket on New Years Eve, looking for inspiration – and there they were. Even though they were cooked I decide to shell them and gently reheat in some butter and garlic to serve. We also had chicken skewers and salads. My favourite salad this summer is potato and egg. This recipe is really easy, especially if you already have mayonnaise on hand, and you can add other ingredients to this base recipe. Oscar at least tried the prawn, but was not convinced – that did mean more for me though!
Crystal Bay Prawns in Butter and Garlic
Print recipe
| Serves | 4 |
| Prep time | 30 minutes |
| Cook time | 4 minutes |
| Total time | 34 minutes |
| Allergy / Intolerance | Artificial Addititives, Artificial Colours, Egg, Glutamates, Preservatives, Salicylates, Wheat |
| Suitable for | Amines Challenge, Gluten Free, RPAH Elimination Diet - Amines Allowed, RPAH Elimination Diet – Very High Chemical |
| Meal type | Lunch, Main Dish |
| Misc | Child Friendly, Pre-preparable, Serve Hot |
| Occasion | Special Occasions |
Ingredients
- 600g Crystal Bay Prawns - cooked (See note below.)
- 2 tablespoons butter
- 1 teaspoon garlic
Directions
| 1. | Shell, devein and the rinse the prawns. |
| 2. | Melt the butter in a frying pan and add the garlic. |
| 3. | Add the prawns and toss through the garlic and butter until warmed through, about 3 - 4 minutes. |
| 4. | Serve immediately. |
Note
Very High Amines, Low Salicylates, Low Glutamates
Note: use only Crystal Bay Prawns in this recipe. I am not aware of any other prawns that are free of Sodium Metabisulphite.
Potato and Egg Salad
| Serves | 4-6 |
| Prep time | 30 minutes |
| Cook time | 30 minutes |
| Total time | 1 hour |
| Allergy / Intolerance | Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates, Wheat |
| Suitable for | Gluten Free, RPAH Elimination Diet - Low Chemical / Failsafe |
| Meal type | Lunch, Salad |
| Misc | Child Friendly, Pre-preparable, Serve Warm |
Ingredients
- 5 Medium large, old potatoes (peeled and chopped)
- 3 hard boiled eggs (peeled and sliced)
- 2 spring onions (finely sliced)
- 2 heaped tablespoons mayonnaise (refer to Basic page)
- Salt (to taste)
Directions
| 1. | Cook the potatoes until just tender (boil, microwave or steam), drain and set aside to cool slightly. |
| 2. | Stir in the mayonnaise and spring onions, add the eggs and season with salt. |
| 3. | Serve immediately while still warm, or refrigerate until 20 minutes before needed then allow to sit at room temperature before serving. |
Note
Low Chemical / FAILSAFE
You can add other tolerated ingredients to this recipe, for example beans, chick peas and peas (glutamates).
Refer to the Basics page for mayonnaise recipes. As an alternative to mayonnaise, natural yogurt can be used, if tolerated.
