Masig seafood platter

Ingredients

• Vegetable oil, for drizzling
• 2 eschallots, finely chopped
• 2 tbsp finely chopped garlic
• 1 tbsp minced ginger
• 300 g medium prawns, peeled, deveined
• 200 g baby scallops, cleaned
• 2 medium crayfish tails, shell-off, thickly sliced
• 1 coconut flower, finely chopped
• Sea salt

For the warrigal greens sauce

• ¼ cup (60 ml) red wine vinegar
• 2 cups warrigal greens, finely chopped
• ½ small bunch flat-leaf parsley leaves, finely chopped
• 1 tbsp finely chopped garlic
• 1 tsp chilli paste
• ½ tsp ground pepperberry
• ½ tsp ground saltbush
• ¼ cup (60 ml) olive oil

Instructions

1. To make the warrigal greens sauce, in a large jar, combine the ingredients and shake well to combine. Set aside until needed.
2. Heat a generous drizzle of vegetable oil in a large wok or heavy-based frying pan over high heat. Add the eschallots, garlic and ginger and sauté for 2-3 minutes, or until softened. Add the prawns and allow to cook, undisturbed for 3 minutes, then flip and cook for a further 3 minutes, until just cooked.
3. Stir through the scallops and sliced crayfish and cook, tossing, for 5 minutes. Add the finely chopped coconut flower to the pan and cook, tossing, for a further 3-5 minutes, or until just cooked through. Sprinkle with a generous pinch of sea salt.
4. Add the warrigal greens sauce to the pan and cook, stirring, for 2 minutes, until heated through, then transfer the Masig seafood to a large platter and serve.

Watch how to make this recipe on Episode 4 of Island Echoes with Nornie Bero.