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From Taranto Italy, this simple recipe is halfway between pasta and soup, brining together the fragrant flavours of the ocean with earthy creamy legumes.
Ditalini pasta with mussels and beans (Ditalini con cozze e fagioli) Source: Kitti Gould
Perfect to entertain with, the key to this simple chargrilled scallops is the nahm jim sauce, made using mortar and pestle to bruise and rapture the cells of garlic, coriander, chilli and galangal.
Caramelised peanut nahm jim with scallops Source: Kitti Gould
The prawns are poached in the laksa soup towards the end, so that they are not over cooked, while still adding to flavour. It's an easy Asian street food to make at home.
Prawn laksa Source: Adam Liaw
This simple linguine recipe will be on the table for dinner in only 15 minutes! Mussels are served with a simple cherry tomato and white wine sauce, elevated by onion, garlic and crispy pancetta.
Linguine with mussels, pancetta and basil Source: Kitti Gould
Simple in preparation but complex in flavour, this dish highlights the delicious sweetness and mildness of prawns by combining them with toasted coconut, herbal-tasting curry leaves, earthy oyster sauce and fresh chilli.
Easy butter prawns Source: Kitti Gould
Mussels are a very affordable protein and so underutilized. This recipe takes advantage of the meat and the shells to create two different and delicious meals - one pot of mussels and one bowl of soup.
Two meal mussels by Ben Shewry. Source: Kitti Gould
In this noodle salad, the prawns and oysters are steamed with aromatics like ginger, garlic and chilli so that the flavours are absorbed, yet keeping it fresh and light.
Steamed prawns and oysters with mung bean noodles Source: Adam Liaw
Enjoyed by seafood lovers all over the world, chilli mussels are a quick easy meal that brings out the flavours and juice of the mussel by cooking in spicy tomato based soup. Perfect with garlic bread.
Chilli mussels with garlic bread Source: Kitti Gould
Haemul jeongol is a Korean seafood hotpot, often cooked at the centre of the dining table. With plenty of seafood and vegetables, it is a hearty umami rich dish to share, perfect for cold winter's night.
Korean seafood hotpot (Haemul jeongol) Source: Kitti Gould
Every goodness of the prawns are used in this dish, with the shells used for stock. Orecchiette, meaning 'small ear' is a small pasta shape originating from Southern Italy, named as their shape resembles little ears.
Orecchiette with prawns and herbs Source: Kitti Gould
Thin egg noodles are tossed in a wok with blanched lobster meat, shredded snow peas and homemade lucky sauce, then finished with chopped spring onion, grated bottarga and a drizzle of crispy chilli oil. Easy and dreamy.
Lobster noodles with shaved bottarga and crispy chilli Source: Kitti Gould
Okoy are classic Filipino prawn fritters made with julienned veggies and small prawns, fried crispy and dunked in vinegar chili sauce.
Filipino prawn fritters (okoy) Source: Kitti Gould
