Ingredients  

• Prawns 12 tails  
• Dried seaweed sea lettuce 4 tsp  
• Sea parsley 1 tsp  
• Round leaved pigface 1 cup  
• Sea blite 1cup  
• Samphire 1/2 cup  
• Bowers spinach 1/2 cup  
• Desert lime qty 2 (Optional)  
• Finger lime qty 2  
• Egg mayo 4 tbsp  
• Sea salt 1/2 tsp  
• River mint 2 leaves  
• Macadamia oil 1 tbsp  
• Maramurdumurdu qty 4  

Equipment

• Kampa kurru (saucepan)  
• Kurru (bowl)   
• Tadli tadli (frying pan)  
• Pakipakiti (knife)  
• Tarayli (chopping board)  
• Karnkarnkati (spoon)  
• Pardupamamati (fork or strainer)  

Recipe 

Serves 2 people 

Preparation  

1. Premake the maramurdumurdu before making the filling (recipe above). You can make the maramurdumurdu a day before but it is always nicer fresh and warm.   
   
   
2. If the prawns are uncooked take them and place them in a saucepan of boiling water. Cook the prawns in the boiling water until they turn orange. Remove the cooked prawns from the water and allow to cool down. Once the prawns are cool enough to handle deshell the tails and remove the entrails. Now the prawn tails are ready.  
   
   
3. Premake the mayonnaise dressing. In a bowl mix 4 tbsp of whole egg mayonnaise, 2 diced river mint leaves, 1 tbsp of diced sea blite, the pulp of 2 finger limes and the juice of 1 desert lime. Mix the contents together well. Add extra lime or mint to taste. The desert lime can be substituted with any Australian lime, Blood lime, non-indigenous lime or lemon juice.   

Cooking 

1. Prepare the coastal vegetables by picking the soft leaves and remove the hard, woody stems from the round leaved pigface, sea blite, samphire and bowers spinach.  
   
   
2. Take the soft coastal vegetable leaves and blanch them in boiling hot water for 20 to 30 seconds. Remove the coastal vegetable leaves from the boiling water with a strainer or a fork and place in ice cold water for 1 to 2 minutes. Blanching the vegetable will make them turn bright green and it will remove a slight irritant from the bower spinach and the round leaved pigface. It is okay to under blanch the vegetables but don’t over blanch them because they become soft and soggy.  
   
   
3. Drain the coastal vegetable leaves to remove the water.  
   
   
4. Dice the fresh sea parsley.  
   
   
5. Heat the butter in a frying pan on a low heat. Place the diced sea parsley and garlic with the butter in the frying pan. Once the butter has melted add the parsley and garlic and mix together well but make sure not to burn the butter or the garlic. Add the prawns and a pinch of sea salt into the hot butter and fry. Once the prawns are golden brown and cooked through remove from the heat.  
   
   
6. Finally to serve, take the warm Maramurdumurdu and fill them with the blanched coastal vegetables and the prawns. Top the prawns with the mayonnaise and garnish with dried seaweed. Add some lime juice or some salt to taste. Enjoy!