While we’re not disputing the classic camping grub of sausage, white bread and sauce, there can come a time when you want some variation. On this camping trip to the glorious Stradbroke Island, we brought along & sourced some local produce to concuct a Prawn & Zucchini Fettuccini.
There are several places you can purchase seafood on the Island: The Prawn Shack (Mintee St, Point Lookout, 07 3415 3436) and Rufus Kings’ Seafood (44 Sovereign Rd, Amity Point, 07 3409 7224).
But if you, like us are still swimming and forget about opening hours, you can visit Mal Starkey’s Seafood House, which operates from the bottom of his house and so is open longer hours. 1 Donahue St, Point Lookout, (07) 3409 8353.
Prawn & Zucchini Fettuccini
linguini or spaghetti
2 tablespoons olive oil
2 shallots, finely chopped
2 garlic cloves
zest & juice of 1/2 lemon
1 teaspoon chilli paste (or flakes)
2 small zucchini, shaved lengthways
200g uncooked prawns, peeled & deveined, tails left intact
handful fresh rocket
salt & pepper
handful of sharp cheddar or parmesan cheese
Heat olive oil in a frying pan or wok over a medium heat. Add zucchini fry for a couple of minutes, then add shallots, garlic, chilli, lemon zest and fry for a further couple of minutes until zucchini starts to brown. Add prawns and cook until prawns are just cooked through. Season with salt and pepper.
Cook and drain linguini, then add to the frying pan with rocket. Squeeze over lemon juice and toss well. Serve with cheese if desired.
Served with some spanner crab and fried eggplant slices