Sonya and Hadil - Seafood Platter
with Herb Tahini and Charred Chilli Sauce

Prep time: 30 mins (+1 hour marinating)
Cook time: 30 mins
Serves: 4
Ingredients
2 Lebanese bread rounds, cut into 2cm strips
Olive oil, to brush
Sumac, to sprinkle
4 long green chillies
Charred lime wedges, to serve
Marinated Scallops
4 large scallops
1 tbs olive oil
1 tsp ground turmeric
1 tsp paprika
Marinated Prawns
4 large green prawns, deveined, butterflied
60ml (¼ cup) olive oil
4 garlic cloves, crushed
1 tsp sweet paprika
1 pinch of chilli flakes
1 tbs finely chopped flat-leaf parsley
Marinated Lobster
1 lobster, halved lengthways, cleaned
60ml (¼ cup) olive oil
2 garlic cloves, crushed
¼ cup finely chopped flat-leaf parsley
Marinated Crab
2 blue swimmer crabs, halved, cleaned
60ml (¼ cup) olive oil
1 tsp ground coriander
1 tsp ground turmeric
½ tsp ground cumin
1 pinch of nutmeg
1 pinch of ground black pepper
4 spring onions, finely chopped
Chilli Sauce
4 long red chillies
1 tsp salt
4 garlic cloves, crushed
80ml (1/3 cup) olive oil
Heads, tails and shells of 2 prawns (reserve meat for another use)
½ tsp ground cumin
½ tsp ground coriander
½ tsp sweet paprika
1 cup chopped flat-leaf parsley
Tahini
125ml hulled tahini
1 lemon, zested, juiced
1 tbs finely chopped chives
1 tbs finely chopped flat-leaf parsley
Method
1. To make marinated scallops, combine all ingredients in a bowl. Season. Toss to coat. Cover and refrigerate for 1 hour.
2. To make marinated prawns, combine all ingredients in a bowl. Season. Toss to coat. Cover and refrigerate for 1 hour.
3. To make marinated lobster, combine all ingredients in a bowl. Season. Toss to coat. Cover and refrigerate for 1 hour.
4. To make marinated crab, combine all ingredients in a bowl. Season. Toss to coat. Cover and refrigerate for 1 hour.
5. To make charred chilli sauce, preheat a barbecue hotplate over medium-high heat. Add chilli and cook, turning, for 3 minutes or until charred and tender.
6. Place chilli in a bowl and cover with plastic wrap. Stand for 10 minutes. Peel and discard skin. Coarsely chop chillies and transfer to a mortar and pestle with salt and garlic. Pound until a coarse paste forms.
7. Heat oil in a saucepan over medium-low heat. Add prawn heads, tails and shells and cook, crushing with a wooden spoon, to infuse. Reduce heat to low and simmer for 15 minutes. Strain oil through a fine sieve into another saucepan, discarding solids. Add chopped chilli mixture and remaining ingredients, except parsley. Cook, stirring, for 5 minutes or until softened. Stir in parsley.
8. To make herbed tahini, place all ingredients with 60ml (¼ cup) water in a food processor and process to combine. Season.
9. Preheat barbecue hotplate over medium-high heat.
10. Brush bread with oil and sprinkle with sumac. Add to hotplate and cook for 1 minute on each side or until crisp and golden.
11. Add green chillies to hotplate and cook, turning, for 3 minutes or until charred and tender.
12. Add lobster and crab to hotplate and cook, turning, for 8 minutes or until charred and just cooked through.
13. Add prawns to hotplate and cook, turning, for 2-3 minutes or until charred and just cooked through.
14. Add scallops to hotplate and cook, turning, for 1-2 minutes or until charred and just cooked through.
15. Place seafood, bread, chillies and lime wedges on a serving platter. Serve with sauces to the side.