Entertaining

Curried marron

Name: How to cook marron seafood
Yield: 6
Ingredients: 160g unsalted butter; 1/4 cup (60ml) vegetable oil; 2 garlic cloves, crushed; 4 eschalots, finely chopped; 1/4 cup (60ml) oyster sauce; 1/4 cup (60ml) soy sauce; 2 tbs caster sugar; 1 tbs kecap manis; 1 long red chilli, thinly sliced; 12 marron or yabbies (substitute scampi or large king prawns), halved lengthwise, cleaned; Extra virgin olive oil, to brush; Juice of 1 lime; Fried curry leaves, to serve; 2 tbs freshly ground black peppercorns; 2 tsp freshly ground white peppercorns; 50g madras curry powder

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https://healthimprovements.info/recipes/cook-marron-seafood/h2u7svft — Curried marron

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by Paul Carmichael

Nov 01, 2019

Marron is the ultimate Aussie seafood recipe, perfect for summer entertaining.

160g unsalted butter
1/4 cup (60ml) vegetable oil
2 garlic cloves, crushed
4 eschalots, finely chopped
1/4 cup (60ml) oyster sauce
1/4 cup (60ml) soy sauce
2 tbs caster sugar
1 tbs kecap manis
1 long red chilli, thinly sliced
12 marron or yabbies (substitute scampi or large king prawns), halved lengthwise, cleaned
Extra virgin olive oil, to brush
Juice of 1 lime
Fried curry leaves, to serve

Curry mixture

2 tbs freshly ground black peppercorns
2 tsp freshly ground white peppercorns
50g madras curry powder

Method

1.

For the curry mixture, place ground black and white peppercorns in a small dry frypan and cook over medium heat for 1 minute. Add the curry powder and cook for a further 1 minute or until toasted. Set aside in a bowl.
2.

Melt butter with the oil in a frypan over low heat. Add garlic and eschalot, and cook, stirring occasionally, for 6-8 minutes until softened. Increase heat to medium, add curry mixture, oyster sauce, soy sauce, sugar, kecap manis and chilli. Season to taste. Turn off the heat and set aside in frypan until ready to use.
3.

Preheat a lightly greased barbecue or chargrill pan to high. Brush marron with olive oil, season, and chargrill, cut-side up, for 5-6 minutes until the meat is just cooked.
4.

Reheat curry sauce over medium heat, then stir through lime juice. Place marrons on a platter and spoon over sauce. Scatter with fried curry leaves and serve immediately.