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Charred seafood with Thai lime and mango coulis
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Ingredients
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(Serves 4)
2 cloves garlic, peeled and crushed
500g Austrimi Seafood Highlighter®
10 large green king prawns, shelled, leaving tails intact
20 Scallops
2 cups chopped mint
2 tbsp Green curry paste
Zest and juice of 3 limes
Flesh of 3 mango, pureed
500ml sour cream
Extra mint for garnish
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Method
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Saute garlic in a hot pan. Combine highlighter®, prawns and scallops and cook in the pan or on a char grill. Remove and put aside. Puree mint, curry powder and lime juice together. Blend in sour cream. Toss in garlic until warmed through. Arrange Thai lime coulis on half plate and mango coulis on other half. Carefully place a selection of seafood on top.
Garnish with extra mint leaves.
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