serves
4-6
prep
15 minutes
cook
20 minutes
difficulty
Easy
serves
4-6
people
preparation
15
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- Vegetable oil, for drizzling
- 2 eschallots, finely chopped
- 2 tbsp finely chopped garlic
- 1 tbsp minced ginger
- 300 g medium prawns, peeled, deveined
- 200 g baby scallops, cleaned
- 2 medium crayfish tails, shell-off, thickly sliced
- 1 coconut flower, finely chopped
- Sea salt
For the warrigal greens sauce
- ¼ cup (60 ml) red wine vinegar
- 2 cups warrigal greens, finely chopped
- ½ small bunch flat-leaf parsley leaves, finely chopped
- 1 tbsp finely chopped garlic
- 1 tsp chilli paste
- ½ tsp ground pepperberry
- ½ tsp ground saltbush
- ¼ cup (60 ml) olive oil
Instructions
- To make the warrigal greens sauce, in a large jar, combine the ingredients and shake well to combine. Set aside until needed.
- Heat a generous drizzle of vegetable oil in a large wok or heavy-based frying pan over high heat. Add the eschallots, garlic and ginger and sauté for 2-3 minutes, or until softened. Add the prawns and allow to cook, undisturbed for 3 minutes, then flip and cook for a further 3 minutes, until just cooked.
- Stir through the scallops and sliced crayfish and cook, tossing, for 5 minutes. Add the finely chopped coconut flower to the pan and cook, tossing, for a further 3-5 minutes, or until just cooked through. Sprinkle with a generous pinch of sea salt.
- Add the warrigal greens sauce to the pan and cook, stirring, for 2 minutes, until heated through, then transfer the Masig seafood to a large platter and serve.
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.
