Sweet and Sticky Seafood Salad
Khanh OngIngredients:
- 12 large green prawns, local and sustainable, peeled and deveined (reserve shells for a soup base)
- 1 squid tube, cleaned and cut into strips
- 12 scallops
- 1 avocado, sliced
- 3 lge Roma tomatoes, sliced
- 1 punnet mixed colour cherry tomatoes
- 1 Bunch basil, leaves only, some reserved
- 1 bunch coriander, leaves only, some reserved
- EVOO
- Murray River salt, to taste
Sweet and Sticky Sauce
- 100g our homemade Sweet Chili Sauce
- 25g Squid Fish sauce
- 2 long red chillies, sliced on an angle
- 3 Spring onions, sliced on an angle
- 3 cloves garlic, crushed
- EVOO
- lime, juice and zest
- 2 tbsp honey
Method:
- Pre heat a griddle pan over high heat.
- In a medium saucepan over medium heat, drizzle approx. 1 tbsp olive oil. Add chili, spring onions, zest and garlic; stir-fry until fragrant and softened. Add chili sauce and heat until starting to thicken, add honey, remove from heat..
- Cut and tear tomatoes to different sizes and shapes and place on the base of a platter followed by herbs and avocado.
- Heat griddle pan to a high heat.
- Drizzle olive oil over prepared seafood and toss through.
- Place seafood allowing gaps to avoid stewing on the griddle pan, thickest pieces first, most likely the prawns, followed by squid and then scallops. Cook for approximately 1-3minutes flipping once, or until just opaque.
- While warm, toss seafood through the chili and fish sauce before placing on top of your arranged salad. Leave some gaps so that every colour in the salad is visible.
- Garnish with reserved herb leaves as desired.
Notes
- Seafood can be barbecued outdoors if facilities allow.
- Firm white fish could be substituted for seafood listed, or all could be prawns if preferred.
- Use your homemade sweet chili sauce for a lower fructose alternative.
Health Notes:
- Gluten free
- Grain free
- Nut free
- Pescatarian
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