Fiery Coconut Seafood Extravaganza BBQ: Prawns, lobster, mangoes and a Beer
Ingredients
FIERY THAI SKEWERS:
16 large prawns, cleaned with tails on
1 cooked lobster tail, shelled and cut into med.sized chunks
assorted veggies for grilling:
japanese eggplant
spring onions, bulb only
red,yellow,green capsicum
small yellow summer squash
small round chillis (roccoto, available @ Coles)
good quality olive oil
BYRON BAY CHILLI COMPANY FIERY COCONUT CHILLI SAUCE
Garnish: lime wedges, fresh coriander sprigs, cayenne chillies (red & green
available @ Coles), banana leaves
DIPPING SAUCES:
2 cups plain thick yogurt
2 limes
BB Chilli Co. FIERY COCONUT CHILLI SAUCE W/ CURRY & GINGER
BB Chilli Co. SPICY SWEET CHILLI SAUCE W/ LEMONGRASS
COCONUT MACADAMIA RICE:
2 cups uncooked jasmine rice
3 1/2 cups chicken or vegetable stock
1 tablespoon tumeric
1/2 cup dessicated coconut
1 stalk lemongrass cut in large pieces
2 thick slices ginger
1 bay leaf
1 cup toasted, chopped macadamia nuts
LEMONGRASS BRULEE W/ GRILLED MANGOES & TOFFEE SAUCE:
4 egg yolks
120g sugar
2 cups cream
1 vanilla bean, split
1 1/2 stalks lemongrass, crushed
caster sugar
2 mangoes
BB CHILLI CO SPICY SWEET CHILLI SAUCE W/ LEMONGRASS
250g butter
250g palm sugar
2 cups cream
BEER:
FOSTER'S LITE ICE...HEAPS
Procedure
FIERY THAI SKEWERS:
Thread prawns on 4 skewers, alternating with pieces of red, yellow and green
capsicum. Brush well with olive oil. Thread lobster cubes on 2 skewers, also alternating
with capsicum and brushing with olive oil. Thread any combination of veggies on
4 skewers and brush with oil. Grill the veggie skewers for about 4 minutes each
side, brushing several times with the BBQ sauce. Grill the prawn and lobster skewers
for 3 minutes each side, brushing several times with the BBQ sauce.
DIPPING SAUCES:
Zest 1 lime and chop finely. Zest second lime and reserve. Combine yogurt, chopped
lime zest and add the juice of 1-2 limes to taste. Put in small bowl and garnish
with reserved zest. Put the FIERY COCONUT CHILLI SAUCE and SPICY SWEET CHILLI SAUCE in separate bowls.
COCONUT MACADAMIA RICE:
Bring the stock to a boil. Add rice, tumeric, coconut, lemongrass, ginger and
bay leaf. Cover and cook over low heat for 15-20 minutes or until tender. Remove
lemongrass, ginger and bay leaf. Stir in macadamias. Mound on a large platter
covered with banana leaf and arrange skewers on top. Garnish with coriander, sliced
chillies and lime wedges. Serve with dipping sauces on the side.
LEMONGRASS BRULEE with GRILLED MANGOES & TOFFEE SAUCE:
Whisk egg yolks and sugar until pale. Heat cream, vanilla bean and lemongrass
in a saucepan over medium heat until warm. Remove lemongrass. Pour cream mixture
into yolks slowly, whisking constantly. Pour mixture back into saucepan, return
to medium heat. Cook with wooden spoon until mixture is thick and coats back of
spoon. Put into ramekins and refrigerate to set.
Top ramekins with caster sugar and caramelize under the grill or with a hot brulee
iron.
Cut both mangoes in half to create 4 "cheeks", leaving skin on and scoring flesh
to create medium sized squares. Brush each half with BB CHILLI CO SPICY SWEET CHILLI SAUCE and sear face down on grill. Push on skin side to invert mango cheeks and open
up the squares.
To make toffee sauce, melt butter with palm sugar until hot. Whisk in cream.
Pour over finished brulee.
Serve mangoes alongside the brulee on a platter lined with banana leaves.
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