SHELLOUT
INGREDIENTS:
- 1 kg crab
- 1 kg large prawn
- 1 kg squid - sotong (slice them up)
- A dozen of large mussels
Note: You may use any seafood of your choice
For the sauce: Blend all the ingredients with some water into a paste
- A small bowl of dried chillies ( soak and drain)
- 3 large onion
- 12 cloves of garlic
- 1 inch ginger
- 1 inch shrimp paste- belacan
- 3 tbsp fish curry powder
- 2 tbsp oyster sauce
- A handful of dried shrimp - wash and drain
Ingredient B:
- I large onion - chop finely
- A handful of curry leaves
- A stalk of lemongrass - bruise it
- a few red bird's eye chillies +- slice them
* salt and sugar to taste
* half cup of olive oil
Garnish:
- 2 stalk of boiled corn- cut into 3 pieces
- A bowl of broiled broccoli florets - boil the florets for 20 secs in a pot of water with a lil olive oil added to it and drain
- a handful of broiled baby carrots
METHODS:
1) Clean all the seafood and boil them for a few minutes till the seafood are cooked. Strain them and keep the stock. Note: Don't use too much water to boil the seafood. Boil one type of seafood at a time.
2) Heat olive oil in a large pot and fry ingredient B till fragrant.
3) Next add the blended ingredients and fry till the sauce thickens, then add a few tbspn of the stock. Add salt and sugar to taste. Lastly, add in all the cooked seafood and mix them well.
4) Serve with rice and garnish as shown in the picture below. Do leave a comment once you've tried this recipe. Happy trying!
