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Seafood Tasting Plate

Ingredients

Fresh Moreton Island oysters with ginger and lime drizzle

  • * 4 fresh oysters, shucked and in their shells
  • * fresh lime wedges, to garnish
  • * ginger and lime drizzle
  • * 1/4 teaspoon finely grated fresh ginger
  • * zest and juice of 1 lime
  • * 1 tablespoon fish sauce
  • * 1/2 teaspoon chopped fresh coriander
  • * 1 teaspoon caster sugar 

Scallops with Mango Salsa and Prosciutto Dust 

  • * 4 fresh scallops in shell, roe removed
  • * olive oil, to brush
  • * Prosciutto dust, for serving
  •  
  • * Mango Salsa
  •  
  • * 1/2 fresh mango, finely diced
  • * 1 tablespoon mirin
  • * 1/2 tablespoon grated palm sugar
  • * 1/2 tablespoon fish sauce
  • * 1/2 small red chilli, deseeded and finely chopped
  • * 1/2 tablespoon finely chopped fresh mint

Mud crab Salad 

  • * 1/2 red chilli, deseeded and finely chopped
  • * 1/2 green chilli, deseeded and finely chopped
  • * 1/2 clove garlic, crushed
  • * 1 coriander stem and root
  • * 1/2 tablespoon grated palm sugar
  • * 1 tablespoon fish sauce
  • * juice of 1 lime
  • * 4 cherry tomatoes, finely chopped
  • * 1/3 cup fresh bean sprouts
  • * 2 lychees, finely chopped
  • * 1/2 tablespoon finely chopped peanuts,
  • * 1/4 cup fresh coriander leaves
  • * 200g fresh moreton bay mud crab,cooked and shredded
  • * Extra fresh coriander leaves,to garnish

Crispy Bay Prawn wontons with Thai dipping sauce 

  • * 8 fresh wonton wrappers
  • * vegetable or canola oil for deep frying
  • * Wonton filling
  • * 200g uncooked bay prawns, peeled, deveined and finely chopped
  • * 1/2 spring onion, finely sliced
  • * 1 teaspoon fresh coriander leaves
  • * 1/4 teaspoon finely chopped fresh ginger,
  • * 1/2 teaspoon shao hsing wine (Chinese cooking wine)
  • * 1/2 teaspoon light soy sauce
  • * 1/2 teaspoon oyster sauce
  • * pinch of white sugar
  • * dipping sauce
  • * 1/2 cup rice wine vinegar
  • * 1/3 cup white sugar
  • * 1/2 tablespoon fish sauce
  • * 1 large red chilli, deseeded and finely sliced

Method

Fresh Moreton Island oysters with ginger and lime drizzle

 1. To prepare the ginger and lime drizzle, whisk all ingredients together.

 2. Just before serving, spoon a little over each oyster and garnish with a wedge of fresh lime. Serve immediately.

Scallops with Mango Salsa and Prosciutto Dust

 1. To prepare the salsa, combine all ingredients in a medium bowl.

 2. Pre heat a heavy based frying pan to moderately hot. Lightly brush the scallops with olive oil and quickly sear 30 seconds on each side. Remove from heat immediately.

 3. Spoon a little mango salsa onto each scallop shell and place one scallop on top, sprinkle with prosciutto dust. Serve immediately.

 Tip: Proscuitto dust is available from delicatessens and gourmet kitchen shops. If unavailable, grill proscuitto until crisp. Cool then pulse in a processor until a dust forms.

 Mud crab Salad

 1. Using a mortar and pestle, pound chilli, garlic, coriander root, palm sugar, fish sauce and lime juice to a rough paste. Place into a mixing bowl and combine with cherry tomatoes, beansprouts, lychees, peanuts and coriander leaves.

 2. Just before serving, add mud crab meat and gently stir through. Divide the salad over four plates and garnish with extra fresh coriander leaves. Serve immediately.

 Crispy Bay Prawn wontons with Thai dipping sauce

 1. To prepare the dipping sauce, bring vinegar and sugar to boil in a medium saucepan. Reduce heat and simmer for about 15 minutes or until reduced by half. Remove from heat and stir through fish sauce and chilli.

 2. To prepare the wonton filling, combine all ingredients in a mixing bowl. Spoon filling into centre of each wonton wrapper and brush edges with a little water. Gather edges around filling and pinch to seal.

 3. Deep fry the wontons until golden brown. Remove and drain on paper towel. Serve immediately with dipping sauce.

 Notes

1. Mirin is a sweet Japanese cooking wine.
2. To help with the preparation of these dishes, make dressing and salsas in advance. Refrigerate, covered, up to 1 hour.
3. If you buy fresh, live crabs, kill them as humanely possible. Freeze for at least 2 hours before cooking in boiling water. To obtain the meat, twist off the claws and legs. Prise off the undershell, discard the spongy gills from the body and cut the undershell in two. Pick out the body meat, breaking the shell as needed. Crack the claws and legs and pull out the meat.
4. Scallops lend themselves to quick cooking. If over cooked, they shrivel and become tough. They are cooked as soon as the flesh becomes opaque.
5. If you like your food spicy, leave the seeds and membranes in the chillies.

February 11, 2010 - Posted by | Seafood

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