| | Cold seafood platter
Cold seafood platter
Cold seafood platter 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Place lobster upside down on a board. With kitchen scissors or sharp knife, cut lengthways through the underside of the tail. Clean lobster halves; rinse lightly. Remove meat and cut into bite-size pieces.
  2. Lift tail flap of each crab, then lift off back shells. Clean crabs, removing and discarding gills and liver; rinse lightly. Cut crabs into portions (Provide guests with crab crackers to crack claws).
  3. Cover a large platter with ice. Arrange lobster, crab, bugs, prawns, oysters and salmon on platter. Place octopus in a small bowl and add to platter.
  4. Place chilli, garlic, onion, fish sauce, sugar, coriander and half the juice in a food processor. Process until almost smooth. Transfer to a serving bowl.
  5. Place mayonnaise, dill, rind and remaining juice in a serving bowl. Stir to combine. Serve sauces with seafood.
  6. Pair this dish with Houghton White Classic.
Time for preparing:
8 min.
Servings:
2

Ingredients:

  • 1 cooked lobster
  • 2 cooked blue swimmer crabs
  • 4 cooked Moreton bay bugs, halved and cleaned
  • 1kg cooked medium king prawns
  • 24 Sydney rock oysters
  • 200g smoked salmon slices
  • 400g cooked pickled or marinated octopus
  • 2 long green chillies, coarsely chopped
  • 2 garlic cloves, coarsely chopped
  • 2 green onions, coarsely chopped
  • 2 tablespoons fish sauce
  • 2 tablespoons finely grated palm sugar
  • 1/3 cup fresh coriander leaves
  • 1/3 cup lime juice
  • 2/3 cup whole-egg mayonnaise or plain Greek-style yoghurt
  • 1 1/2 tablespoons finely chopped fresh dill
  • 2 teaspoons finely grated lime rind
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