Seafood recipes Archives

Asian recipes

Steamed fish

15 minutes

Eid recipes

Seafood risotto with saffron

45 minutes

Fish recipes

Smoked mackerel poke bowl

20 minutes

Prawns and

Herman’s prawn cocktail

10 minutes

Asian recipes

Sesame crusted seared tuna in an  Asian dressing 

5 minutes

Fish recipes

Whole baked trout

45 minutes

Fish recipes

Whole-roasted salmon

20 minutes

Curry recipes

Mussels in Thai green curry broth

25 minutes

Easter recipes

Tuna-and-melon crudo

Braai recipes

Fish heads with sriracha butter

15 minutes

Citrus recipes

Smoked trout with ClemenGold salad

7 minutes

Afternoon tea

Gochujang devilled eggs

10 minutes

Gochujang devilled eggs

Serves 6 as a snack

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

6 extra-large free-range eggs
2 T Woolworths Asian gochujang paste
200 g Woolworths cooked peeled prawns
1 jalapeño, thinly sliced
2 red salad onions, thinly sliced

Method

1. Boil the eggs for 10 minutes, then place in cold or iced water. When cool enough to handle, peel and halve. Remove the yolks and place in a bowl with the gochujang.

2. Mix the egg yolks and gochujang until well combined. Spoon or pipe the filling into the egg whites. Top with the prawns and jalapeño and sprinkle with the salad onions.

Find more egg recipes here.

Photography: Jan Ras
Production: Abigail Donnelly
Food assistant: Leila-Ann Mokotedi

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Steamed fish

Seafood risotto with saffron

Smoked mackerel poke bowl

Herman’s prawn cocktail

Sesame crusted seared tuna in an  Asian dressing

Whole baked trout

Whole-roasted salmon

Mussels in Thai green curry broth

Tuna-and-melon crudo

Fish heads with sriracha butter

Smoked trout with ClemenGold salad

Gochujang devilled eggs

Gochujang devilled eggs

Ingredients

Method