serves
4
prep
35 minutes
cook
25 minutes
difficulty
Easy
serves
4
people
preparation
35
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- 200 g (1⅓ cups) plain flour
- 150 ml ice - cold sparkling water
- salt flakes and ground black pepper, to taste
- vegetable oil, for deep-frying
- 12 raw prawns, peeled, intestinal tract removed, tails left intact
- 3 small calamari tubes, thinly sliced
- 60 ml (¼ cup) extra virgin olive oil, plus extra to drizzle
- 2 tbsp finely chopped flat - leaf parsley stalks
- 1 small red chilli, finely chopped
- 2 garlic cloves, finely chopped
- 12 scallops
- 500 g pot - ready clams (vongole), rinsed
- 500 g pot - ready mussels
- 125 ml (½ cup) white wine
- ¼ cup chopped parsley
- 20 g butter, plus extra for spreading
- 4 scampi, split in half
- 8 thin slices baguette
- 8 anchovy fillets
- Lemon wedges, to serve
Instructions
- Mix the flour and sparkling water in a large bowl until a runny batter forms, then season with salt and pepper.
- Half fill a large heavy - based frying pan with the vegetable oil and heat over medium – high heat to 180°C or until a cube of bread browns in 15 seconds. Line a large plate with paper towel.
- Dredge the prawns and calamari in the batter, then shake off the excess. Working in batches, deep - fry the seafood, turning to ensure even cooking, for 1 – 2 minutes or until golden brown and crunchy. Remove with a slotted spoon and drain on the paper towel. Arrange on a platter, season with salt and pepper and set aside.
- Heat the olive oil in a large frying pan with a lid over medium - high heat. Add the parsley stalks, chilli and garlic and cook for 1 -2 minutes or until fragrant. Add the scallops and cook for 1 minute on each side or until just cooked. Remove the scallops from the pan and set aside.
- Add the clams, mussels and wine to the pan, cover with a lid and cook, shaking the pan regularly, for 3 - 4 minutes or just until the mussels and clams have opened. Add the scallops and parsley, toss to combine, then pour into a bowl and set aside.
- Heat the butter in a frying pan, add the scampi, flesh - side down and cook for 45 seconds, then turn over and cook for about 30 seconds. Remove from the pan and set aside.
- Toast the baguette slices until crispy, then butter generously and top with the anchovy fillets.
- To serve, arrange the prawns and scallops on a large platter. Scatter the shells around, then top with the scampi and drizzle generously with the mussel and vongole pan juices. Serve with the anchovy topped baguette and lemon wedges.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
