Seafood Platter
Preparation time is 15minutes
Cook time is 2hours 10minutes
Total time is 2hours 25minutes
Serve is for 8 people
Unable to load
Difficulty level: 3 out of 4
20 Ingredients
Number of servings
8
- 1kilograms baby octopus, cleaned
- 3/4 cup red wine
- 2 lobsters (see tip)
- 2tablespoons fish sauce
- 2tablespoons sour cream
- 1/3 cup coriander leaves, chopped
- 1 fresh mango
- 1 shallots, chopped
- 1kilograms whole cooked prawns, peeled with tails intact
- 1 lime, juiced
- 2tablespoons balsamic vinegar
- 1tablespoons lemon juice
- 1/4 cup lemon juice (for dressing)
- 1/4 cup Sweet Chilli Sauce
- 1/2 cup Sweet Chilli Sauce (for dressing)
- 1tablespoons mango & ginger chutney
- 1 pinch pepper (for seasoning)
- 2tablespoons soy sauce
- 2tablespoons brown sugar
- 1 pinch pink salt ground (to taste)
Nutrition per serving
1310kJ / 314Cal
1310 Kilojoules or 314 Calories
15% of daily energy intake*
Protein
26.8grams
Fat
3.6grams
Carbs
17.9grams
Sugars
15.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Cut octopus in pieces. Place into a large saucepan with red wine and vinegar. Bring to the boil over medium heat then reduce heat to low. Cover and simmer for 5 minutes until tender. Drain and cool.
Step 2 of 6
When cool, combine with sauces and lemon juice in a ceramic bowl. Cover and refrigerate for at least 2 hours or overnight.
Step 3 of 6
Heat a BBQ hotplate or chargrill on high. Cook octopus until sticky and a little charred.
Step 4 of 6
Serve on a platter with prawns, lobster and dipping sauces.
Step 5 of 6
To make creamy mango & lime dipping sauce, peel 1 mango, remove flesh and discard seed. Process with 2 tablespoons each of light sour cream and lime juice and 1 tablespoon mango and ginger chutney until smooth. Season with salt and pepper. Transfer to a bowl, cover and refrigerate until required.
Step 6 of 6
To make Thai dipping sauce, place 1/2 cup of sweet chilli sauce, 1/4 cup of lemon juice, 2 tablespoons each of fish sauce and brown sugar, 1 chopped shallot and 1/3 cup of chopped coriander leaves in a screw top jar. Shake well to combine. Refrigerate until required.
You might also like
Your identity is kept private from the public