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Shellfish salad with lime & chilli dressing
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
"Deluxe seafood salad featuring mussels, scallops, and prawns."
Ingredients:
  • 1 stem lemon grass, pale section only
  • 500g green prawns, peeled leaving tails intact, deveined
  • 250g scallops, roe removed
  • 500g black (local) mussels, scrubbed, debearded
  • 60ml (1/4 cup) fresh lime juice
  • 1 fresh red birdseye chilli, deseeded, finely chopped
  • 13.80 gm peanut oil
  • 12.20 gm fish sauce
  • 1 butter lettuce, leaves separated, washed, dried
  • 12 Pacific oysters, in the half shell
  • 1 bunch coriander, leaves picked, coarsely chopped
Instructions:
  • Fill a large saucepan halfway with water. Cut the lemongrass into three pieces and add it to the water. Bring to a boil over high heat, then reduce to medium heat. Add the prawns and cook for 3 minutes until just cooked. Use a slotted spoon to transfer the prawns to a heatproof bowl.
  • Once the water has returned to a boil, gently place the scallops in and cook for 2 minutes until they are just cooked through. Use a slotted spoon to move the scallops to the bowl with the prawns. Drain off half of the liquid from the pan, then bring the rest to a boil. Add the mussels and cook for 5 minutes. Transfer the opened mussels to a heatproof bowl, pouring any remaining liquid from the shells back into the pan. Remove any unopened mussels and let the mixture cool slightly.
  • Carefully remove half of the mussel shells. Gently release the mussels from the shells using a small sharp knife.
  • Combine lime juice, chili, garlic, oil, fish sauce, and sugar in a small jug. Arrange lettuce, prawns, scallops, mussels, and oysters on large plates. Drizzle with the dressing and garnish with coriander. Serve promptly.

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