Mixed Seafood Grill with Thai Chilli Dressing

Ingredients Instructions

Marinade/Dressing

2 limes, juiced 1/2 cups fresh coriander, finely chopped 2 red chillies, finely chopped 1 jalapeno chilli, finely chopped 1 shallot, finely chopped 1 x 2cm ginger, finely grated 2 teaspoons soy sauce 2 teaspoons red wine vinegar 2 teaspoons palm sugar 2 cloves garlic, finely chopped 2 kaffir lime leaves, finely chopped 1 1/2 tablespoons olive oil 6 prawns, shelled, head and tails intact, deveined 2 blue swimmer crabs, whole 6 oysters, shucked

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1. In a medium bowl combine all of the marinade/dressing ingredients. Pour half of the mixture into a small serving dish and reserve to dress the oysters. Add the olive oil to the remaining mixture in the medium bowl to make the marinade. Add the prawns to the medium bowl and marinate for 30 minutes.
2. If using wooden skewers for the prawns, soak them in water for at least 30 minutes.
3. Prepare the barbecue for direct and indirect cooking over medium heat (190° to 230°C).
4. Thread the prawns onto the skewers.
5. Place the crabs over direct medium-high heat and barbecue for 3 to 4 minutes on each side. Add the prawn skewers to the barbecue and cook over direct medium heat for 2 minutes on each side. Add the oyster to the barbecue and cook over indirect medium heat for 4 minutes.
6. Place the crabs over medium-high heat and barbecue for 3 to 4 minutes on each side. Add the prawn skewers to the barbecue and cook over medium heat for 2 minutes on each side. Add the oyster to the barbecue and cook over medium heat for 4 minutes.
7. Remove all the seafood from the barbecue and place on a platter. Spoon the reserved dressing over the oysters.