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2kg prawns, peeled
1kg seafood mix
5 tablespoons plain flour
3 cans coconut cream
9 tomatoes (no seeds), diced
2 green capsicums, diced
1 red capsicum, diced
1 bunch coriander, diced
1 bunch parsley, diced
1 bunch shallots, diced
4 onions, diced
4 garlic cloves, diced
salt and pepper, to taste

Cook's notes

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 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Fry onion and garlic until brown.

Dice capsicums, coriander, parsley, shallots and tomatoes and mix in food processor. Add to the fried onion and garlic mixture.

Mix coconut cream and flour in food processor and pour into the mixture. Add salt and pepper, to taste.

Add seafood mix and prawns and boil for 5 minutes.

Makes enough for 60 people.