Name: Seafood salad
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 1
Ingredients: 4 (about 800g) cooked Balmain bugs; 16 clams, cleaned; 12 green mussels, scrubbed, debearded; 12 (about 900g) cooked large king prawns, peeled leaving heads and tails intact, deveined; 12 Sydney rock oysters, in the half shell; Lime wedges, to serve; Crusty bread, to serve; 125ml (1/2 cup) olive oil; 2 garlic cloves, crushed; 3 anchovy fillets in oil, drained, finely chopped; 1 fresh red birdseye chilli, halved, deseeded, finely chopped; 40.00 ml finely chopped fresh continental parsley; 42.00 gm fresh lime juice

Seafood salad

0 Likes

Prep Time:
30 minutes

Cook Time:
5 minutes

Total Time:
35 minutes

Delight in showcasing fresh Australian seafood with this stunning salad.

Ingredients:

4 (about 800g) cooked Balmain bugs
16 clams, cleaned
12 green mussels, scrubbed, debearded
12 (about 900g) cooked large king prawns, peeled leaving heads and tails intact, deveined
12 Sydney rock oysters, in the half shell
Lime wedges, to serve
Crusty bread, to serve
3 anchovy fillets in oil, drained, finely chopped
1 fresh red birdseye chilli, halved, deseeded, finely chopped
40.00 ml finely chopped fresh continental parsley
42.00 gm fresh lime juice

Instructions:

In a saucepan, gently heat oil over medium heat. Add garlic, anchovy, and chili, cook on low for 1 minute until garlic is soft, not browned. Remove from heat, then mix in parsley and lime juice.
Prepare bugs by delicately removing the heads using a sharp knife and carefully cutting along the length of the heads with kitchen scissors to extract the meat. Slice the bodies in half with a sharp knife, cleaning out the intestines, cartilage, and veins and discarding them.
In a large bowl, immerse clams in cold water and sprinkle with a pinch of flour. Let them sit for 10 minutes to release any grit from their shells. Drain and give them a thorough rinse.
Check each mussel and clam, only keeping the ones that close when tapped. Steam all the mussels and clams over boiling water until they open, for about 2-4 minutes. Discard any that remain closed. Finally, remove the top shells from all the mussels and clams.
Place the bug meat, mussels, clams, prawns, and oysters on serving plates. Drizzle with the dressing evenly. Serve right away with lime wedges and crusty bread, if preferred.

We use cookies

Similar Recipes

Seafood Salad

Seafood Salad Tartlets

Seafood salad noodles with sesame dressing

Seafood salad with horseradish aioli