Barbecued Seafood

Serves 4


Ingredients:

4 medium calamari (squid) tubes
2 firm white boneless fish fillets, each about 300g
8 raw king prawns
banana leaves, for serving
2 limes, cut into wedges

Spice Paste:
1 medium onion, grated
4 cloves garlic, chopped
5cm piece fresh ginger, grated
3 stems lemon grass (white part only), chopped
2 tsp ground turmeric
1 tsp dried shrimp paste
⅓ cup (80ml) oil
¼ tsp salt


Method:

• To make Spice Paste: Combine the onion, garlic, ginger, lemon grass, turmeric, shrimp paste, oil and salt in a food processor. Process in short bursts until a smooth paste is formed. 
• Cut the squid in half lengthways. Holding a sharp knife at a slight angle, make shallow, close cuts in one direction across the underside of each piece, then cut in the opposite direction, taking care not to cut all the way through. Then cut the squid into pieces about 4x3cm. 
• Wash all the seafood under cold running water and pat dry with paper towels. Brush the seafood lightly with the Spice Paste. Place the seafood on a tray and allow to stand for 15 minutes. 
• Lightly brush a barbecue hotplate with the oil and heat gently. When the plate is hot, arrange the fish fillets and prawns side-by-side on the plate. Cook for about 3 minutes on each side, turning them once only, or until the fish flesh is just firm and the prawns turn bright pink to orange. Add the squid pieces and cook for about 2 minutes or until the flesh turns white and becomes firm. Take care not to overcook the seafood. 
• Arrange the seafood on a platter lined with the banana leaves, add the limes and serve immediately. 

Nutrition per serve:
Protein 25g
Fat 20g
Carbohydrate 2g
Dietary Fibre 1g
Cholesterol 170mg
1200 kj (285 cal)