Name: Cold seafood platter
Prep time: 20 min
Total time: 20 min
Yield: 1
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; 48.80 gm fish sauce; 40.00 ml finely grated palm sugar; 82.50 ml fresh coriander leaves; 86.63 gm lime juice; 163.35 gm whole-egg mayonnaise or plain Greek-style yoghurt; 30.00 ml finely chopped fresh dill; 2 tsp finely grated lime rind

Cold seafood platter

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Prep Time:
20 minutes

Cook Time:

Total Time:
20 minutes

Indulge in a refreshing cold seafood platter, perfect with Houghton White Classic wine.

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
48.80 gm fish sauce
40.00 ml finely grated palm sugar
82.50 ml fresh coriander leaves
86.63 gm lime juice
163.35 gm whole-egg mayonnaise or plain Greek-style yoghurt
30.00 ml finely chopped fresh dill
2 tsp finely grated lime rind

Instructions:

Start by placing the lobster upside down on a board. Use kitchen scissors or a sharp knife to carefully cut lengthways through the underside of the tail. Clean the lobster halves by giving them a light rinse and then remove the meat, cutting it into bite-size pieces.
Gently lift the tail flap of each crab, then remove the back shells. Clean the crabs by discarding the gills and liver, then rinse them lightly. Cut the crabs into portions and offer guests crab crackers for the claws.
1. Line a large platter with a bed of refreshing ice. Artfully place lobster, crab, shrimp, oysters, and salmon on the chilled surface. Serve octopus in a separate small bowl and include it on the platter.
Combine chilli, garlic, onion, fish sauce, sugar, coriander, and half of the juice in a food processor. Blend until nearly smooth. Serve in a bowl.
Combine mayonnaise, dill, lemon zest, and remaining lemon juice in a serving bowl. Mix well and serve with seafood.
Serve this dish alongside a glass of Houghton White Classic.

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