Seacuterie Board

For the Seacuterie Board:

400g Food Lover’s Seafood Mix

12 Food Lover’s Argentinian Prawns

Mixed bell peppers, deseeded and cut into chunks

600g Food Lover’s Fish Fingers

Food Lover’s local West Coast half shell mussels

Food Lover’s crumbed garlic half shell mussels

200g Pacific West panko prawns

To serve:

Dipping sauce of your choice, to serve

Garlic butter, to serve

Potato or sweet potato fries, to serve

Lemon or lime wedges, to serve

Fresh Italian parsley, to garnish

For the Seacuterie Board:

1. Heat a pot with water on the stove and blanch the seafood mix for about 3-4 minutes. Skewer on a small wooden skewer. Heat a pan with a dash of olive oil and fry until golden brown. Season to taste and drizzle with lemon juice.
2. Allow the Food Lover’s Argentinian Prawns to defrost, place about 2 prawns on a skewer with some bell pepper and pan-fry for about 3-4 minutes per side in a hot pan with garlic butter and season to taste.
3. Shallow or air fry the fish fingers for about 6 minutes or until cooked, golden brown and crispy. Drain on a kitchen towel.
4. Blanch the local West Coast half-shell mussels for about 2-3 minutes in boiling water and drain.
5. Bake or air fry the crumbed garlic half-shell mussels and panko prawns for about 10-12 minutes at 200°C.
6. Serve all the seafood with the dipping sauces, garnishes and sides.