Name: Cold seafood platter with dipping sauces
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 cooked large lobster (1.2kg); 2 cooked blue swimmer crabs (650g); 4 cooked balmain bugs (800g); 16 cooked large king prawns (1kg); 12 oysters, on the half shell; 3 lemons (420g), cut into wedges; Mustard mayonnaise; 1 tablespoon mild english mustard; 1 egg yolk; 1 tablespoon white wine vinegar; 3/4 teaspoon sea salt; white pepper, to taste; 300 millilitre sunflower oil; Cocktail sauce; 3/4 cup mustard mayonnaise (from above); 1/2 cup tomato sauce; 2 teaspoon worcestershire sauce; 1 tablespoon brown vinegar or lemon; 1 teaspoon horseradish sauce; freshly ground pepper, to taste; sea salt, to taste; 1 tablespoon finely chopped parsley; a dash of tabasco sauce; 1/2 lemon, juice of; Cucumber and chilli dipping sauce; 1/4 cup rice wine vinegar; 2 tablespoon caster sugar; 2 tablespoon mirin; 2 teaspoon fish sauce; 1/4 lebanese cucumber, seeded and very finely diced

Cold seafood platter with dipping sauces

There are few platters more impressive than those piled high with fresh, local seafood. Finish off the jewels of the sea with delicious dipping sauces; serve with chilled white wine, or go all the way with a bottle of bubbles.

Serves 4

Cook

Ingredients

1 cooked large lobster (1.2kg)

2 cooked blue swimmer crabs (650g)

4 cooked balmain bugs (800g)

16 cooked large king prawns (1kg)

12 oysters, on the half shell

3 lemons (420g), cut into wedges

Mustard mayonnaise

1 tablespoon mild english mustard

1 egg yolk

1 tablespoon white wine vinegar

3/4 teaspoon sea salt

white pepper, to taste

300 millilitre sunflower oil

Cocktail sauce

3/4 cup mustard mayonnaise (from above)

1/2 cup tomato sauce

2 teaspoon worcestershire sauce

1 tablespoon brown vinegar or lemon

1 teaspoon horseradish sauce

freshly ground pepper, to taste

sea salt, to taste

1 tablespoon finely chopped parsley

a dash of tabasco sauce

1/2 lemon, juice of

Cucumber and chilli dipping sauce

1/4 cup rice wine vinegar

2 tablespoon caster sugar

2 tablespoon mirin

2 teaspoon fish sauce

1/4 lebanese cucumber, seeded and very finely diced

1 long red chilli, very finely diced

1 lime, juice of

Method

Cold seafood platter with dipping sauces

To prepare lobster, place lobster upside-down, cut through chest and tail; turn lobster around and cut through the head. Pull halves apart; use a small spoon to remove brain matter and liver. Rinse lobster carefully under cold water. Remove lobster meat from the shell with fingers; it should lift out easily in a single large piece. Pat dry.

To prepare crabs, lift tail flap then, with a peeling motion, lift off the back shell. Remove and discard whitish gills, liver and brain matter; rinse crab well under cold water. Cut crab bodies into halves.

Place bugs upside-down on chopping board; cut in half lengthways. Remove any green matter, liver and back vein from tails.

Shell and devein prawns, leaving heads and tails intact.

Serve seafood with lemon wedges and dipping sauces.

Mustard mayonnaise

To make mustard mayonnaise, combine mustard, egg and vinegar in a medium-size jug. Season lightly and blend with a stick blender. Alternatively, use a large bowl and a hand whisk.

With the motor running, or whilst continually whisking, gradually add the oil until you have a thick emulsion. The mayonnaise will keep for about a week in the fridge.

Cocktail sauce

To make cocktail sauce, combine all ingredients except lemon juice in a medium bowl, season lightly and stir well to combine. Add lemon juice to taste.

Cucumber and chilli dipping sauce

To make cucumber and chilli dipping sauce, combine vinegar, sugar and mirin in a small saucepan and heat until sugar dissolves. Simmer 3 minutes.

10.

Stir in remaining ingredients and check balance of flavours, adding a little more sugar, lime juice or fish sauce, to taste.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook