The iconic seafood cocktail gets a contemporary makeover. Delicious Aussie seafood served with everyone’s favourite classic cocktail sauce and a little Mexican twist. Perfect to serve tapas style or as part of a banquet. It’s a celebration of summer at its best.
6
Serves
25m
Prep
10m
Cook
Ingredients
Salsa
- 1 ripe Roma tomato, finely chopped
- ½ Lebanese cucumber, finely chopped
- 1 tablespoon finely chopped red onion
- 2 coriander stems and leaves, cleaned and finely chopped
- ½ teaspoon caster sugar
- 2 limes, juiced and 1 zested
- 8 drops tabasco
- Sea salt
Platter
- 2 lemons halved
- 3 tablespoons cooking salt
- 3 tablespoons sugar
- 18 medium raw prawns, shell on
- 2 teaspoons olive oil
- 2 cloves of garlic, chopped
- 12 little neck clams
- 125ml white wine
- 6 fresh scallops on the shell
To serve
- Lots of ice
- ½ ripe avocado, finely chopped
- Salmon pearls
- 250ml MasterFoods Seafood Cocktail Sauce (827)
- Handful white (or blue) corn tostadas
- Lime and/or lemon wedges
Method
1. To make the salsa
Add the tomato, cucumber, red onion, coriander, caster sugar, half the lime juice, zest, and tabasco to a bowl. Gently combine and season with a little sea salt. Spoon into a small bowl for serving, set aside or chill until needed.
2. To cook the seafood
Bring a large saucepan with 2 litres of water to the boil, squeeze in lemon halves and drop in, add the salt and sugar and stir until dissolved. Remove from the heat and add the prawns, leave for 3 minutes. Fill a 2L bowl with ice. Tip the bowl of ice into the pot and leave for 10 minutes.
While the prawns are poaching heat a saucepan (big enough to hold the clams in a single layer) over medium heat. Add the olive oil and garlic and sauté for a minute before adding the clams and white wine. Put on a tightly fitting lid and reduce the heat. Steam for a couple of minutes until the clams pop open (discard any that don’t). Remove the clams from the pot, taking care to keep the meat and shells together and refrigerate until needed.
Remove the chilled prawns from the ice bath, keeping the tails on, peel and devein. Chill until needed.
Take the scallops out of their shells, halve crosswise and toss the scallops in the remaining lime juice. Wash and dry the shells for serving.
3. To serve
Cover a serving platter with a mound of crushed ice. Gently mix the avocado into the salsa mix and spoon the salsa, salmon pearls and MasterFoods Seafood Cocktail Sauce (827) into separate bowls and set them on the platter. Arrange the seafood onto the ice with lime or lemon wedges. Serve with crispy tostadas, extra hot sauce, and a fiery bloody mary (garnished with green olive, mango, anchovy, and cabanossi).
Also featured in
