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Steamed Mussels, Fried Bugs, Oysters and Sashimi Snapper, Butterflied Prawns, Crab and Yabbies in Tom Yum Sauce

Serves 4
  • Steps
  • Ingredients


  • Preheat the oil in a deep fryer to 180C.
  • For the Yabbies and Crab in Tom Yum Sauce, place all ingredients except the fish stock, lime juice, seafood and oil into a blender and process until roughly chopped.
  • Heat the oil in a large saucepan over medium heat. Add the chopped ingredients and cook until fragrant and lightly golden, about 10 minutes.
  • Add the stock and 1 litre water and bring to a boil. Reduce the heat to low and simmer for 30 minutes.
  • Add the yabbies, return to the boil and cook for 4 minutes. Remove from the stock and set aside.
  • Add the crabs, return to the boil and cook for 7 minutes. Remove the crabs from the stock. Remove the top shell, remove the gills and clean thoroughly. Cut the crab into quarters and set aside.
  • Strain broth into a clean medium saucepan, cover with a lid and set aside. Return to the boil when ready to serve.
  • For the Oysters, place the all ingredients, except for the oysters, into a small bowl and mix together. Set aside in the fridge then arrange over ice to serve.
  • For the Snapper Sashimi, thinly slice the snapper and arrange in a single layer over a cold large plate. Cover and set aside in the fridge.
  • Combine the lime zest and salt in a small bowl. Sprinkle over the snapper when ready to serve.
  • For the Tom Yum Mayo, place the ginger, garlic, lime juice, chilli, tomatoes, shallots and fish sauce into a food processor and process to a smooth paste.
  • Place the egg into the canister of a stick blender, without breaking the yolk. Add 350ml grapeseed oil and allow it to settle over the top of the egg. Place the cage of the stick blender over the egg and blend briefly then slowly draw the blender up through the oil until thick and emulsified. Add 6 tablespoons of the paste and blend until smooth. Transfer to a small serving bowl and set aside in the fridge.
  • For the Fried Moreton Bay Bugs, remove the tail meat from the bugs and set aside.
  • Combine the flour, rice flour, soda water and pinch salt in medium bowl and whisk until smooth.
  • Dip the bugs in the batter and allow excess to drain. Fry in the hot oil until golden and crisp, about 5-7 minutes. Remove from the oil and set aside on paper towel. Season with salt.
  • For the Mussels, heat the oil in a medium saucepan. Add the ginger, garlic and coriander stems and cook until fragrant. Add the mussels, cover with a lid and cook until the shells open. Remove from the heat and set aside.
  • Heat a grill pan over medium high heat.
  • For the Grilled Butterflied Prawns, cut the prawns lengthways through the belly and clean.
  • Drizzle the flesh with oil and season with salt.
  • Place the prawns onto the grill pan, shell side down and place a small plate on top to keep the prawns flat. Cook until the flesh is just translucent. Turn and cook for a further 1-2 minutes until prawns are just cooked through. Remove from the heat and arrange on a large serving board.
  • Add remaining elements to the board and garnish with coriander leaves to serve.

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