Seafood platter recipe
- Cuisine: Modern Australian
- Prep Time: 30 min(s)
- Serves 6
Featured as part of our Cooks and their Books series, this recipe for a festive seafood platter comes courtesy of Australian food icon Margaret Fulton.
People have been enjoying food from the sea since the beginning of time. Many think seafood fresh from the markets is the best treat of all for Christmas. I know because I live very near a great fish market and it is always packed with shoppers in the lead-up to Christmas.
Ingredients3 cooked crayfish
1 onion, sliced
1 bay leaf
1 tsp vinegar
1kg large king prawns, cooked
6 cooked Balmain bugs
24 fresh oysters in the half shell
6 slices smoked salmon
3 lemons, cut in wedges
Dipping sauces (see below)
PreparationLevel of difficulty: easy
Shell the prawns, leaving the head and tail intact. Slit down the back and remove the black tract.
Place the bugs upside down on a chopping board, cut in half lengthwise, remove any intenstinal matter from the tails.
Arrange the seafood on a large platter or two. Cover with foil or plastic wrap and refrigerate until required.
Make the dips and store in bowls, covered with plastic wrap. Inexpensive tiny dishes are available from many kitchen shops; if liked, purchase a dozen or two and allow individual bowls for dipping.
Chill the green salad without dressing – this can be added at the last moment. Make the potato salad, but do not refrigerate.
To serve, make sure there is clear space on the table for the large platters and salads. If preferred, individual dinner plates can be made up of an assortment of seafood. The dipping sauces can be placed in bowls to pass around or in individual dishes on each plate. Don’t forget the lemon wedges. Include a few bowls to take any shells or heads and a few finger bowls with a slice of lemon to wash fishy fingers, and plenty of large paper napkins. Small entrée plates can be offered for salads if liked.
Hot cocktail sauce: Combine ¾ cup mayonnaise with 2 tablespoons tomato sauce, 1 teaspoon Worchestershire sauce and 1 teaspoon sambal oelek in a bowl and serve.
Chilli mint sauce: Combine ⅓ cup sweet chilli sauce, the juice and rind of 1 lime, 1 teaspoon fish sauce, 1 tablespoon water and 2 teaspoons finely chopped coriander or Vietnamese mint in a bowl and serve.
SBS Cook’s Notes
This recipe has been reproduced with minor SBS recipe style changes.| Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5ml; 1 tablespoon equals 20ml; 1 cup equals 250ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60g, unless specified.
Recipe from Margaret Fulton Christmas by Margaret Fulton, with photographs by Mark Roper. Published by Hardie Grant Books.
If you enjoyed this Seafood platter recipe then browse more Modern Australian recipes, seafood recipes, christmas recipes, margaret fulton christmas recipes, cold seafood christmas lunch recipes, easy recipes, entertaining recipes and our most popular hainanese chicken rice recipe.
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