Day 7: Asian inspired tapas


Tonight is the LAST night of my “meat free” week challenge and I have to say this week has been no where near as hard as I thought! I have actually really enjoyed trialling new recipe ideas with different types of seafood and Mark and I have managed to come up with some crackers if I may say so myself.. with tonight being no exception! After another trip to the Noosa Seafood Market we came home with a mixed bag of a fresh salmon fillet, some big juicy tiger prawns and a handful of scallops…then it was just a matter of deciding what to do with it!

As a true lover of Asian cooking and having a slight obsession with the concept of “share plates” and “tapas” I thought..why not combine the two! And this is what I came up with..

Salmon and avocado Tartare and Prawn and Scallop Lettuce Cups. Originally I thought of making scallop and prawn dumplings but I had some trouble locating wanton wrappers so figured lettuce cups were the next best thing! Both of these dishes were super fresh and tastey and really simple to prepare so the perfect combination for a lazy Sunday night feast!

For the Salmon Tartare..salmon tartare

What you need –

1 large salmon fillet (skinned and deboned)

1 tsp minced ginger

1 lime

3 tsp sesame oil

2 tsp sesame seeds

large handful coriander

1 tsp fish sauce

1 tsp capers

1 eschallot

1/2 avocado

What to do…

Chop up your salmon into small cubes (approx 1cm pieces) and do the same with half an avocado and add them both to a mixing bowl. Grate about 1 tsp of rind from the lime then grab a small mix master/ hand blender and add in your sesame oil, coriander, fish sauce, lime rind, eshallot, capers, ginger and the juice of half of the lime. Whiz up these ingredients until smooth and then add in your sesame seeds. Pour this dressing over your salmon and avocado and mix until combined. Transfer your mixture into a serving bowl and place in the fridge until ready to serve.

Next for your Prawn and Scallop Lettuce Cups:lettuce cups

What you need..

150g scallops

4 large green tiger prawns

3 cloves garlic (crushed)

1 large red chilli

4 med size button mushrooms (chopped)

handful of bean sprouts

1 tsp minced ginger

1 tsp sesame oil

1/2 zucchini (diced)

1/2 red onion (diced)

2 tbs chopped water chestnuts

handful of chopped coriander

1 tsp light soy sauce (or Tamari for a GF version!)

olive oil

What to do..

Heat some olive oil in a fry pan and add your onions, cooking til translucent then add in the garlic, ginger and fresh chilli. Once nice and fragrant add in the chopped mushies and zuchhini. Chop up your scallops and prawns into large chunks and add to the mixture cooking for 4-5mins (or until prawns are cooked through). Add your fish sauce, soy sauce, sesame oil, coriander, chopped water chestnuts, bean sprouts and the sesame seeds and stir through over medium heat for 1-2 mins. Peel off some fresh lettuce leaves and you are just about ready to serve! You could serve up the mixture on ready prepared lettuce cups but I like the concept of placing everything in the middle of the table and letting everyone fend for themselves! It’s much more fun making your own and probably helps everyone to eat slower too! Like most seafood dishes both of these Asian inspired tapas plates are super fresh, healthy and will be sure to curb any seafood craving!

salmon tartare 3   lettuce cups2 day 7


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