0

All the ingredients for the sauce are a rough approximation, and you can add more or less to suit your taste. All the fish is freshly cooked.
Servings 8
Calories 307 kcal
Prep Time40 mins
Cook Time20 mins
Total Time1 hr

Ingredients
 

  • 12 small shell off freshwater prawns
  • 8 large whole freshwater prawns
  • 1 large crab
  • 6 king crab claws, cracked
  • 2 lobster tails, cracked or peeled
  • 6 Moreton Bay Bugs (crab), langoustine or lobster if you can't get Bugs

Dipping Sauce

  • 50 g fresh ginger, finely chopped
  • 2 red chillies
  • 75 ml soy sauce
  • 75 ml Mirin
  • 75 ml rice wine vinegar
  • 2 sugar
  • 1 small bunch fresh Thai basil, roughly chopped
  • 150 g carrot strips
  • 100 g hot radish strips
  • 200 g beansprouts
  • 100 g cooked rice noodles
  • 12 fresh oysters
  • 4 large limes

Instructions
 

  • Pre-cook all the shellfish first.
  • Season well, then grill gently, brushing with oil occasionally.
  • Place all the ingredients for the dip into a bowl and really mix well.
  • Layer up the shellfish, carrots, bean sprouts and noodles.
  • Pour over a little of the sauce, serve the rest alongside.
  • Add fresh oysters and halves of lime.
  • Crusty bread is all you need.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
Barbecued Shellfish with Asian Dipping Sauce
Amount per Serving
Calories
307
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Cholesterol
 
190
mg
63
%
Sodium
 
1499
mg
65
%
Potassium
 
1159
mg
33
%
Carbohydrates
 
19
g
6
%
Fiber
 
3
g
13
%
Sugar
 
6
g
7
%
Protein
 
50
g
100
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Fish, Main Course, Seafood
Cuisine Asia
No ratings yet

Leave a Comment

TOP