Barbecued asian-style seafood

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


500 g (1 lb 2 oz) prawns (shrimp), peeled and deveined, tails intact

300 g (10½ oz) scallop meat

500 g (1 lb 2 oz) baby squid, cleaned, tubes cut into quarters

500 g (1 lb 2 oz) baby octopus, cleaned

250 ml (1 cup) sweet chilli sauce

1 tablespoon fish sauce

2 tablespoons lime juice

60 ml (¼ cup) peanut oil

lime wedges, for serving


1. Put the prawns, scallops, squid and octopus in a shallow non-metallic bowl. In a separate bowl, combine the sweet chilli sauce, fish sauce, lime juice and 1 tablespoon of the peanut oil. Pour the mixture over the seafood and mix gently to coat. Allow to marinate for an hour. Drain the seafood well and reserve the marinade.

2. Heat the remaining oil on a barbecue flatplate. Cook the seafood, in batches if necessary, over high heat for 3–5 minutes, or until tender. Drizzle each batch with a little of the leftover marinade during cooking. Serve on a bed of steamed rice with wedges of lime.