Calla Lily Recipes 食谱篇 - 涼泮海鮮拼盤 (COLD SEAFOOD PLATTER)

涼泮海鮮拼盤 (COLD SEAFOOD PLATTER)

Ingredients :-

500g fresh tiger prawns, with shells on

400g sliced smoked salmon

1 dozen fresh half-shell oysters

DIPPING SAUCES

2 teaspoons pesto

4 tablespoons mayonnaise

10g chopped red chillies

juice of 2 limes

250ml Japanese sesame dressing

extra cut limes to serve

creme fraiche (cream fresh)

1 jar caviar or fish roe

1. On high fire, bring a big pot of water to a boil. Drop tiger prawns in boiling water. When the shells turn a bright colour and the prawns curl up (about 5 mins), use a slotted spoon or tongs to remove immediately and plunge into cold water. Drain and arrange neatly on a large platter.

2. Roll smoked salmon slices and arrange neatly on same large platter. Arrange raw oysters on shells beside them.

3. To make prawn dipping sauce, mix pesto with mayonnaise. Place in a small bowl for dipping next to prawns.

4. To make oyster dipping sauce, combine chopped chilli, lime juice and Japanese sesame dressing and mix well. Place in a small bowl next to oysters. Garnish with extra cut limes.

5. To make dipping sauce for salmon rolls, spoon creme fraiche and caviar into small separate bowls. Serve next to salmon.