Seafood Combo ala Shellout

The best way to feast on this delicious serving of seafood galore is with your bare hands!

Add more vegetables according to your preference. If you wish, you can enjoy the dish with bread or flavoured rice for a more balanced meal.

Sambal Shellout
1/3 cup	corn oil

A	(Blend)
50 g	dried chilli, soaked
200 g	onion
20 g	garlic
20 g	ginger
1/3 cup	water

B
2 stalks	lemongrass, crushed
2 sprigs	curry leaves
4 tablespoons	fish curry powder + 2 tablespoons water
3 tablespoons	MAGGI® Oyster Sauce
1/4 cup	fish sauce
3 pieces	dried tamarind
1	lemon, juiced
2 tablespoons	sugar
100 ml	water, add to gravy

Seafood & Vegetables
3	crabs, clean and cut
300 g	prawn, cleaned (leave shell on)
100 g	clams, cleaned
150 g	squid, cleaned and sliced
200 g	broccoli, cut into florets
2	corn cob, cut into 3 pieces
200 g	carrot, sliced

Heat pan and stir-fry blended ingredients until the oil separates.
Add in lemongrass, curry leaves and the curry powder that has been mixed with water, MAGGI® Oyster Sauce, fish sauce, dried tamarind and lime juice. Stir in thoroughly.
Pour in water and give it a good stir.
In a big pot, boil water and add in the seafood and vegetables. Let it boil until it’s cooked.
Take 1 cup of stock from the boiled ingredients and strain the seafood and vegetables.
Mix it with the gravy, seafood and vegetables until well combined.
Lay out the dish in a large serving dish and serve with pitta bread or corn rice!