For many, seafood is the traditional Christmas fare and a light, fresh entree is the perfect start to a rich meal.
½ cup mayonnaise
1 tbsp each chopped chives, parsley and basil leaves
1 tbsp lemon juice
½ cup light soy sauce
3 red birds-eye chillies, finely chopped
1 tbsp grated ginger
3 tbsp lime juice
1 tbsp fish sauce
1 tbsp raw or palm sugar
16 prawns, cooked and peeled, tails left on
500g kingfish, sliced into 24 thin slices
1 tbsp chopped coriander
Mix together mayonnaise, chives, parsley, basil and lemon juice and reserve.
Combine soy sauce, chilli and ginger and reserve.
Combine lime juice and fish sauce, add sugar and stir to dissolve.
Place prawns, kingfish and oysters on one large platter or do individual serves with two prawns, two oysters and three slices of kingfish on each plate. Spoon mayonnaise over prawns.
Place soy dipping sauce in a shallow dish and serve with kingfish. Add coriander to lime-juice mix and spoon a little over oysters just before serving.