2 cups (500g) rock salt
4 green Balmain bugs, split in half lengthways
90g butter, at room temperature
1 teaspoon vanilla bean paste
1 lime, zested and juiced
24 (approx. 1 kg) green king prawns, shelled, tails left intact, deveined
2 tablespoons olive oil
1 lemon, zested and juiced
1 teaspoon chopped thyme leaves
¼ cup (60ml) red wine vinegar
1 small eschallot, finely chopped
1 teaspoon chopped chives
1 ½ dozen shucked oysters
200g sliced smoked salmon
2 tablespoons baby capers, drained
½ small red onion, thinly sliced
Lemon and lime wedges to serve
Crusty bread, buttered, to serve
1. Scatter rock salt over a large platter and set aside until needed.
2. Heat a bbq on high heat, alternatively preheat an oven to 200C. Place bugs on a tray, cut side-up and season with salt and pepper.
3. Combine butter, vanilla bean and lime zest and spoon half evenly over each bug. Place bugs shell-side down on bbq, cover and cook for 10 minutes or until cooked through.
4. Top with remaining butter then arrange on 1/3 of the platter. Squeeze over lime juice and season with salt and pepper.
5. Carefully butterfly each prawn by almost cutting in half lengthways along where the legs were. Press each prawn down firmly to open up. Place on a tray, brush with olive oil, rub with the lemon zest, scatter with thyme and season with salt and pepper.
6. Cook on bbq plate or a large frying pan over high heat for 2 mins each side or until golden and almost cooked through. Squeeze over lemon juice then transfer to platter with bugs.
7. Combine red wine vinegar, eschallot and chives in a small bowl. Arrange oysters on platter and spoon a little of the dressing over each.
8. Arrange smoked salmon slices on platter, scatter with capers and red onion slices. Garnish platter with lemon and lime wedges and serve cold with crusty buttered bread.
© Angela Nahas 2018, www.angelanahas.com.au. All rights reserved