Terri Coyle of boutique eatery JennaVIVA ( suggests welcoming guests with one of her signature ice ice-cold mojito coolers to set the mood for a leisurely lunch



For the shellfish:

  • 24 prawns, cleaned and deveined (optional to remove shell)
  • 3T crushed garlic
  • juice of 2–3 lemons
  • 4 cups flour
  • 3T paprika
  • 3t salt
  • 1½T chilli powder
  • 250g butter
  • 6t olive oil
  • 6 whole crayfish, cleaned and deveined

For the savoury rice:

  • 2½ cups basmati rice
  • 2–3t turmeric (optional)
  • 1t salt
  • 1 each green, red and yellow peppers, finely chopped
  • 1 onion, finely chopped
  • ½ handful fresh parsley, finely chopped

For the lemon butter sauce:

  • 3T butter
  • juice of 2–3 lemons
  • 1T freshly crushed garlic (optional)

To serve:

  • small handful of fresh fennel fronds
  • lemon wedges


To make the shellfish:
1. Rub the prawns in the crushed garlic and pour over the lemon juice.
2. Sprinkle the flour on a flat tray and fold in the paprika, salt and chilli powder. Ensure the ingredients are well mixed. Place the prawns on the tray and dust completely with the floured ingredients.
3. Slowly melt the butter in a pan over a low heat, 1T at a time. Add the olive oil, 1t at a time. Shallow fry the prawns, 6 at a time, until they turn pink. Place them on a paper kitchen towel to absorb any excess butter.
4. Bring a large pot of water to the boil, adding about 2t salt. Cook the crayfish, 2 at a time, until they turn reddish pink (2–3 minutes). Remove from the pot.

To make the savoury rice:
1. Cook the rice as per the packet instructions; adding 2–3t turmeric (depending on the depth of colour you want) and salt to the cooking water. Drain.
2. Fold in the peppers, onion and parsley.

To make the sauce:
1. Melt the butter over a low heat and add the lemon juice. Add the garlic (optional).
2. Cook, mixing well for 3 minutes.

To serve:
1. Decant the lemon butter sauce into a serving jug.
2. Spoon the rice onto a large platter and top with the prawns and the crayfish. Garnish with the fennel fronds and lemon wedges.

This recipe serves 6.