Seafood Tapas Board
This tasty Seafood Tapas board includes crispy prawns and dipping sauce, steamed prawns in beer with lemon mayo and scallops with hazelnut and parsley butter. Delicious!
Ingredients
Crispy Prawns
- 75g cornflour
- 2 egg whites
- 16 large prawns shelled
- 1 large potato, sliced through a Japanese mandolin
Crispy Prawns Sauce
- 5 cm ginger grated
- 3 tsp caster sugar
- 1 lemon grass
- 75ml soy sauce
- 30ml fish sauce
- 1 small bunch coriander
Beer Prawns
- 12 large prawns
- 200ml beer
Beer Prawns Mayo
- Egg yolks
- 1 tbs Dijon mustard
- 200ml veg oil
- 1 lemon juice and zest
Scallops
- 8 large scallops with shells, shelled and cleaned
- 150g butter softened
- 50g hazelnuts, crushed
- 1 lemon juiced
- 1 small bunch parsley chopped
Method
Heat the grill to high pop the scallops in the shells onto a baking tray. Mix the butter and lemon with the hazelnuts and parsley. Dot on top and grill for 5 minutes.
Place the beer into the bottom of a pan. Top with bamboo steamer, sit the prawns in, cover and steam for 3 to 4 minutes
Whisk the egg yolks and mustard in a food processor, drizzle in the oil and add the lemon.
Heat a deep fat fryer to 170c
Wrap the potato around the large prawns, dip in cornflour, then egg white and deep fry until golden drain on kitchen paper and season.
Mix all the ingredients together for the sauce.
Ingredients
Crispy Prawns
- 75g cornflour
- 2 egg whites
- 16 large prawns shelled
- 1 large potato, sliced through a Japanese mandolin
Crispy Prawns Sauce
- 5 cm ginger grated
- 3 tsp caster sugar
- 1 lemon grass
- 75ml soy sauce
- 30ml fish sauce
- 1 small bunch coriander
Beer Prawns
- 12 large prawns
- 200ml beer
Beer Prawns Mayo
- Egg yolks
- 1 tbs Dijon mustard
- 200ml veg oil
- 1 lemon juice and zest
Scallops
- 8 large scallops with shells, shelled and cleaned
- 150g butter softened
- 50g hazelnuts, crushed
- 1 lemon juiced
- 1 small bunch parsley chopped
Method
Heat the grill to high pop the scallops in the shells onto a baking tray. Mix the butter and lemon with the hazelnuts and parsley. Dot on top and grill for 5 minutes.
Place the beer into the bottom of a pan. Top with bamboo steamer, sit the prawns in, cover and steam for 3 to 4 minutes
Whisk the egg yolks and mustard in a food processor, drizzle in the oil and add the lemon.
Heat a deep fat fryer to 170c
Wrap the potato around the large prawns, dip in cornflour, then egg white and deep fry until golden drain on kitchen paper and season.
Mix all the ingredients together for the sauce.
