Serves 4
Sunflower oil, to deep-fry, plus extra to brush
8 slices speck or bacon
12 green prawns, peeled (tails in tact), deveined
8 eggs
1 long red chilli, seeds removed, thinly sliced
2 spring onions, thinly sliced
Oyster sauce, to serve
Preheat a chargrill pan over high heat.
Brush pan with oil, then cook speck,turning, for 5 minutes or until crisp.
Transfer to a plate.
Add prawns, season and chargrill, turning, for 3 minutes or until cooked.
Transfer to plate with speck and cover with foil to keep warm.
Meanwhile, pour 3cm oil into a deep non-stick frypan and heat to 160 C (a cube of bread will turn golden in 21/2minutes).
Crack 1 egg into a cup, then carefully slide it into the hot oil.
Deep-fry, using a wooden spoon to keep the egg together, for 1 minute or until cooked,
then remove from the oil and drain on paper towel. Repeat with remaining eggs.
To serve, divide prawns and speck among 4 plates.
Top with eggs, chilli and spring onion, then drizzle with oyster sauce.
Turning a corner
Set in a revamped 1950s corner shop, Ben O’Donoghue’s bright new Billy Kart Kitchen in Brisbane offers a new take on cafe fare.
BillyKart Kitchen
WHERE 1 Eric Cres, annerley, Brisbane, Qld, (07) 3392 9275.
WHO Chef Ben o’donoghue is back behind the burners at his new cafe, while wife dee runs front of house.
THE BUZZ the cafe breathes new life into a neglected suburban corner shop – the original sign hangs on the wall – and the all-day weekend menu and laidback vibe has locals flocking.
THE MENU the eclectic menu is broad and includes asian-inspired dishes such as gin, juniper and beet-cured salmon and European-style salumi boards. Cakes are house-made (many are gluten-free) and doughnuts filled with their own jams are made daily.
THE DRINKS Campos coffee and freshly squeezed juice for the morning crowd, and a small wine list or craft beers with lunch.
MUST EAT the aussie-asian eggs walk out the door, or try the 24-hour Berkshire pork shoulder with slaw.
