The highly reputable Sydney-based company Fresh Catering have been invited back by Opera Australia – after successful partnerships during Carmen and La Traviata – and given the massive task of creating an exquisite dining menu for this year’s Handa Opera on Sydney Harbour: Madama Butterfly (which runs from March 21 to April 14 at Fleet Steps, Mrs Macquarie’s Point).
The catering company enjoys consistently raising the standards within the industry, doing so with a focus on excellence and creativity; as such, they have tailored a contemporary Japanese menu to offer throughout the season, truly completing the experience.
With a taste of the full menu right around the corner – being that opening night is tonight (Friday March 21) – Fresh Catering have provided the AU review with the recipe for one of the menu’s signature dishes:
Popcorn Shrimp with Spicy Garlic Sauce (makes 6 pieces)
- Peeled Green Prawns (500g)
- Rice Flour (120g)
- Tapioca Flour (120g)
- Soda Water (240ml)
- Extra Rice Flour (to dust prawns)
- Chilli Garlic Sauce “Lee Kum Kee” Brand(60g)
- Mayonnaise (200g)
- Limes (4)
- Shallots (1/4 bunch)
- Nori (4 sheets)
- Chilli Powder (2g)
Preparation time: 20 minutes
- Dice prawns and toss lightly in rice flour.
- Make Batter: Sieve rice and tapioca flour into a bowl and make a well in the centre. Gradually beat in the soda water until you make a batter, ensuring there are no lumps.
- Place diced prawns, which have been lightly dusted in rice flour, into the batter.
- Preheat a deep fryer to 180 degrees. Sprinkle the battered prawns into the deep fryer and fry until golden brown and crisp.
- Mix the chilli garlic sauce in with the mayonnaise, for the dipping sauce
- Blend the nori sheets and chilli powder and sprinkle on fried prawns.
- Serve the popcorn shrimp on a platter garnished with the shallots cut into julienne, a lime check and a small bowl of chilli mayonnaise.
This exciting range of food options is available from 5pm throughout the season and will be complimented by a range of satellite Sparkling and Oyster bars throughout the Opera precinct, offering a superb selection of beverages, oysters, edamame beans and other sweet and savoury delicacies. The food being served has a culinary tie-in with the Japanese love story at the heart of the classic Puccini tale. Each dish featured on the menus take inspiration from a variety of Japanese classics, drawing on traditional flavours while adding a contemporary Australian twist.
Fresh Catering’s menus also include: Miso Marinated Beef Fillet on Bok Choy & Enoki Mushrooms; Roasted Blue Eye Cod, Watercress & Silken Tofu; Fried Tofu & Soy Bean Salad; Salmon Teriyaki Salad and Cherry Blossom Parfait.
Recipe and image provided by Fresh Catering and used with permission