Hot Pipis' Seafood Curry

Ingredients

CURRY (makes 20 serves)

7.2L coconut cream
100g garlic, crushed
100g ginger, crushed
6 lemongrass sprigs
12 kaffir lime leaves
1 cup (250ml) lime juice
½ cup tamarind paste
200g red curry paste
200g tomato paste
200ml fish sauce
200g raw sugar
3 large brown onions, diced
1 bunch coriander
Snow pea sprouts for garnish

SEAFOOD (for 1 serve)

½ Moreton Bay bug
80g mussels
100g barramundi
2 prawns
20g calamari
30g scallops

Method

CURRY

1. Sauté off onions.
2. Add red curry paste and cook out until it splits.
3. Add tomato and tamarind paste and cook out until that also splits.
4. Deglaze the pan with fish sauce, garlic, lime leaves and ginger.
5. Add lemongrass.
6. Reduce and add coconut cream.
7. Bring to boil. Add raw sugar and chopped coriander. Correct consistency and cook
for a further 10-15 minutes.

SEAFOOD

1. Pan one serve of curry sauce, add seafood except bug and cook off.
2. Sear and grill the bug.
3. Serve curry in a large bowl and build up with the ½ bug.
4. Add snow pea sprouts for garnish.