In celebration of the festive season, Harvey Deegan was joined by an extra helping of WA Food Ambassador Don Hancey, talking all things crustacean. The duo also cross to the Fish Whisperer Peter Manifis for some insider salt water discussion before Catalano Seafoods' Paul Catalano entered the swell for an update on the tumultuous lobster industry. 

Don's also got a few recipes up his sleeve to help you make the most of your sensational local seafood:

Prawn and Prosciutto on Skewers

Serves 4
Ingredients:
24 king or tiger prawns (raw)
24 slices prosciutto or 12 slices flat pancetta (cut in half)
100ml olive oil
24 skewers
western salt
pepper

Method:
1. Peel the prawns leaving the head and tail on
2. Wrap the prawns with prosciutto, going around the prawn but not
overlapping the prosciutto
3. Skewer prawn from tail through the body up to the head, keeping the skewer
in the centre of the body
4. Cook on the bbq, under the grill or in a hot fry pan, if cooking in a frying pan,
heat pan until hot and add some of the olive oil, cooking a few at a time
5. In all methods cook for 2 minutes each side
6. Can be served with lemon and parsley dressing
Tip:
When defrosting uncooked prawns do it quickly in cold water and refrigerate as soon
as they have defrosted

 

BBQ WESTERN ROCK LOBSTER

Serves 2 - 4
Ingredients:
 2 Whole green WA rock lobster
 good splash of WA live oil
 Basil butter (approx. 200gm softened butter with a few leaves of chopped
basil added)
 Salt and pepper to taste
 Handful of parsley
 Chopped chilli optional
 
Method:
1. Halve lobsters and lightly clean the head
2. Put pan or barbecue on medium heat and add a splash of olive oil
3. Place lobster cut down
4. Season shell with salt and pepper 
5. Cook for about two to three minutes
6. Turn shell over and lightly season again
7. Add softened basil butter, fresh parsley and chopped chilli if using
8. Cook for another minute
9. Serve with some lemon wedges
Wine match: A WA Chardonnay is the perfect wine accompaniment “ a match made
in heaven”

For more recipes using the best the west has to offer, visit DonHancey.com.au

 

 

In celebration of the festive season, Harvey Deegan was joined by an extra helping of WA Food Ambassador Don Hancey, talking all things crustacean. The duo also cross to the Fish Whisperer Peter Manifis for some insider salt water discussion before Catalano Seafoods' Paul Catalano entered the swell for an update on the tumultuous lobster industry.&nbsp;
Don's also got a few recipes up his sleeve to help you make the most of your sensational local seafood:
Prawn and Prosciutto on Skewers
Serves 4 Ingredients: 24 king or tiger prawns (raw) 24 slices prosciutto or 12 slices flat pancetta (cut in half) 100ml olive oil 24 skewers western salt pepper
Method: 1. Peel the prawns leaving the head and tail on 2. Wrap the prawns with prosciutto, going around the prawn but not overlapping the prosciutto 3. Skewer prawn from tail through the body up to the head, keeping the skewer in the centre of the body 4. Cook on the bbq, under the grill or in a hot fry pan, if cooking in a frying pan, heat pan until hot and add some of the olive oil, cooking a few at a time 5. In all methods cook for 2 minutes each side 6. Can be served with lemon and parsley dressing Tip: When defrosting uncooked prawns do it quickly in cold water and refrigerate as soon as they have defrosted
&nbsp;
BBQ WESTERN ROCK LOBSTER
Serves 2 - 4 Ingredients:  2 Whole green WA rock lobster  good splash of WA live oil  Basil butter (approx. 200gm softened butter with a few leaves of chopped basil added)  Salt and pepper to taste  Handful of parsley  Chopped chilli optional &nbsp; Method: 1. Halve lobsters and lightly clean the head 2. Put pan or barbecue on medium heat and add a splash of olive oil 3. Place lobster cut down 4. Season shell with salt and pepper&nbsp; 5. Cook for about two to three minutes 6. Turn shell over and lightly season again 7. Add softened basil butter, fresh parsley and chopped chilli if using 8. Cook for another minute 9. Serve with some lemon wedges Wine match: A WA Chardonnay is the perfect wine accompaniment &ldquo; a match made in heaven&rdquo;
For more recipes using the best the west has to offer, visit DonHancey.com.au
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Saturday Nights is one of Perth’s most entertaining, live and informative radio show. Tune in to stay up to date with everything happening in and around Perth on a Saturday night, masterfully blended with the music you know and love.

Saturday Nights is one of Perth’s most entertaining, live and informative radio show. Tune in to stay up to date with everything happening in and around Perth on a Saturday night, masterfully blended with the music you know and love.

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