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Seafood platter with tamarind sauce
- Prep time:
- 10 mins, plus 20 mins for soaking
- Cook time:
- 10 mins
- Serves:
- 4
Appease even the Kitchen Gods with this refreshingly exotic seafood smorgasbord, from Nancy Lam
Ingredients
For the tamarind sauce
- 1 ball semi-dried tamarind pulp
- 200 ml hot water
- coconut Sugar, to taste
- 2 red chillies, finely sliced
- 1 Tomatoes, roughly chopped
- Fish Sauce, to taste
For the seafood platter
- 2 tbsp vegetable oil
- 2 cm piece Ginger, sliced
- 2 cloves Garlic, chopped
- 200g Prawns, peeled and deveined
- 200g Mussels, scrubbed
- 200g Scallops, sliced in halves
- 200g Squid, sliced into diamond shapes
- 1 Spring onion, sliced into 2cm pieces
- 2 coriander stalks
To serve
Method
1. For the tamarind sauce: prepare the tamarind by placing into a bowl and pouring over the hot water. Leave to soak for about 20 minutes, mashing the tamarind pulp down with a fork every now and then. Rub the tamarind mixture through a small sieve, discarding the seeds and fibre and reserving the tamarind water for the sauce later on.2. For the seafood platter: heat the oil in a wok and add the ginger and garlic, then stir in the prawns and mussels. Cook briskly, tossing the seafood in the wok.
2. Add the scallops and squid to the wok, and cook for another 3-4 minutes until the seafood is cooked through, and the mussels have opened up. Throw away any that remain closed, and pile all the seafood onto a large serving platter. Keep the juices in the wok.
3. In the same wok, stir together the tamarind sauce, coconut sugar, chillies, tomatoes, and season with fish sauce to taste. Cook for 5 minutes, or until the tomatoes are soft, then quickly pour the hot sauce over the seafood.
4. Garnish with the coriander and lettuce and finally, sprinkle over a shot of Fen Chiew to bless the Kitchen Gods.
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