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Preparation 1 hour Serves 4
Ingredients Salt and pepper prawns 1 tablespoon sichuan pepper 1 teaspoon black pepper 2 teaspoons flaked sea salt 2 tablespoons rice flour 750 gms medium green king prawns, shelled and cleaned leaving the tails intact 1/2 cup of peanut oil
Finger lime and chili dipping sauce 70 gms dark palm sugar coarsely grated 1 tablespoon rice wine vinegar 1 clove of garlic, crushed 1 small red chili, seeded and finely chopped 1 tablespoon chopped coriander leaves 4 large finger limes, use only two for the dipping sauce, cut the end off and squeeze the pulp out, the other two finger limes reserved for squeezing onto the cooked prawns juice of two limes
Method For the finger lime and chilli dipping sauce, combine the palm sugar and the rice wine vinegar in a small pan and stir over a low heat until the sugar has dissolved. Cool, then add garlic, chilli, coriander, finger lime pulp, whisk in the lime juice and season to taste with sea salt and freshly ground black pepper.
Dry roast the Sichuan pepper and the black peppercorns in a small frying pan over a low-medium heat for two minutes or until fragrant, then cool. Using a pestle and mortar, grind combined roasted peppers, salt and rice flour until coarsely ground. Place prawns in a bowl and sprinkle with the pepper mixture and toss to coat.
Heat peanut oil in a wok or large saucepan to 180c and deep fry the prawns in batches for two minutes or until just cooked through, then drain on absorbent paper. Serve prawns immediately with the dipping sauce, cut the ends off the remaining finger limes and squeeze the pulp over the prawns.
Recipe from www.fingerlime.com
Check out an interesting article written by Ronnie Girdham in Queensland's Sunday Mail.
Plea for plants on danger list. PDF
(article courtesy of the Sunday Mail 20 May 2007).
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The History of Finger Limes There are two genera of true citrus fruit trees in Australia, Microcitrus and Eremocitrus, both of which are members of the sub-family Aurantioideae of the family Rutaceae. Exotic citrus species were first introduced into Australia in 1788 by members of the First Fleet. Six species of native citrus endemic to Australia were found and described by colonial botanists. The potential for cultivation was first recognized as early as 1899 when the colonial botanist F.M.Bailey advised that native citrus was: “- well worthy of cultivation for it’s fruit, which is juicy and of equal flavor with the West Indian lime’. And lately by food industry experts who are predicting a huge future….”Native citrus are keenly sought after for use in the Native Foods Industry, where their excellent culinary and beverage attributes…are proving to be powerful marketing tools”- (Beal 1998). The limes were separated by Swingle (1915) into the new genus Microcitrus due to their very small juvenile leaves and the minute size of their flowers. The native citrus distribution originally extended from Cape York Peninsula to the Clarence River on the north coast of NSW-although most now have been lost to development and land degradation.
The Kendall Farms Range
Note: These will not be made available to the wholesale or nursery trade...public only!
Cultivation Notes Growing conditions are basically the same as any citrus and it does benefit from feeding. Do not over water or allow to stand in water to become water logged for lengths to time. Because of being grafted onto superior citrus rootstock, fruit can be expected within 2-3 years of being planted in either pot or the ground as opposed to seeded varieties (or wild varieties) that can take between 7-10 years. Check out a complete guide to citrus tree care here
Health Benefits Citrus is rich in vitamin C, vitamin P and calcium and is beneficial in the digestion of protein-rich foods. Citrus fruit also changes the over-acid condition of the body to an alkaline one by its heavy fruit calcium contents, which supply the bones, teeth, blood and nervous system with calcium and phosphorous. Citrus juices are a great aid to nervous persons, and are used in neurasthenia with fine results. Citrus juices relieve and prevent nervous indigestion and halitosis (bad breath) due to upset digestion. Citrus also cleanses and whitens discoloured teeth and actors and professionals find the lime and lemon a great help to keep their breath sweet by drinking the juice of either, sweetened with honey and diluted with water, before or between meals and before retiring. This is also good for sore throats and colds, especially if pineapple juice is added to it. Lemon or lime juice is a great remedy for asthma, by using two tablespoonfuls before each meal and before retiring -- in addition to a starch-free and milk-free diet.
Interesting Facts Each species now has a limited distribution, with two of the species endemic to Queensland currently listed as rare in the wild. The native lime flowers in the Spring and bears fruit which is suitable for making refreshing drinks or additives to drinks, for cooking and for value added products such as sauces, jams and lime flavourings (cordials). The shape of the fruit can be cylindrical- or ‘finger-shaped’, which is unique in the Orange sub-family, or round. The mature colours of the finger lime range between crimson, blood red, purple, black, yellow and green. These types are both grafted and coloured green / yellow.
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Kendall Farms
is proud to release to the public the first of our grafted
Australian Finger Lime. Only 300 will be
available and these will be ready in early November 2007. Grafted onto
quality citrus rootstock (Troyer), these finger lime can be
grown in a pot or the ground and being grafted will fruit in 2-3
years depending on proper care. Fact sheets will be made
available to all purchasers. Don't you miss out
on the most sought after plants in Australia. Email us your
Expression of Interest stating name, location and quantity
required and we will take care of your order.
