Cold seafood platter

Cold seafood platter

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This magnificent cold seafood platter recipe is brought to you by taste.com.au and Houghton Wine. Pair this dish with Houghton White Classic.

The ingredient of Cold seafood platter

  1. 1 cooked lobster
  2. 2 cooked blue swimmer crabs
  3. 4 cooked Moreton bay bugs, halved and cleaned
  4. 1kg cooked medium king prawns
  5. 24 Sydney rock oysters
  6. 200g smoked salmon slices
  7. 400g cooked pickled or marinated octopus
  8. 2 long green chillies, coarsely chopped
  9. 2 garlic cloves, coarsely chopped
  10. 2 green onions, coarsely chopped
  11. 2 tablespoons fish sauce
  12. 2 tablespoons finely grated palm sugar
  13. 1/3 cup fresh coriander leaves
  14. 1/3 cup lime juice
  15. 2/3 cup whole-egg mayonnaise or plain Greek-style yoghurt
  16. 1 1/2 tablespoons finely chopped fresh dill
  17. 2 teaspoons finely grated lime rind

The instruction how to make Cold seafood platter

  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.

Nutritions of Cold seafood platter

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calories: https://schema.org
calories: NutritionInformation

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