Thai Seafood Salad with Lime and Chilli Dressing:
2 |
tblspn vegetable oil |
6 |
tblspn plain flour |
1 |
heaped tblspn tomato paste |
6 |
cloves garlic, bruised |
1 |
onion, chopped |
1 |
red capsicum, chopped |
1 |
cup dry white wine |
5 |
cups fish or chicken stock |
1 |
tblspn fresh marjoram, chopped |
2 |
tblspn basil, chopped |
600g |
(cleaned, cooked crabmeat) |
1/4 |
cup dry sherry |
1/2 |
cup cream |
Pinch of cayenne |
|
(OR a combination of any other cleaned, cooked shellfish, chopped) |
|
3 cups peeled tomatoes, chopped (or 1 tin peeled tomatoes) |
|
salt and cayenne to taste |
|
Method: 1. In a heavy based saucepan prepare a golden roux with oil and flour (heat oil, add flour and cook over medium heat, stirring constantly until golden brown). 2. Add tomato paste, garlic, onion and capsicum.
5. Cool and puree coarsely.
7. Add crabmeat, sherry and cream. 8. Season with cayenne and salt to taste.
Fresh or pre-packaged fish/chicken or vegetable stock can be used with this recipe. |