Big Don’s WA seafood sizzling hotpot

Add a bit of spice to your life with this fiery, chunky, sizzling hotpot full of WA seafood – an impressive comforting crowd-pleaser by Don Hancey. 

Serves 4

Cooking tip: Remember to not overcook your seafood, undercooking is always better. 

 

Ingredients

12 WA Shark Bay prawn cutlets, deveined
100gm Carnarvon broken scallop meat
2kg de-bearded WA mussels
200gm firm flesh fish like gold band snapper, harpuka or barramundi cuts into chunks
300gm of Crunch Preserves low sugar tomato sauce
1 red onion sliced
2 medium heat chillies sliced, seeds and all
3 cloves garlic chopped
1 lemon cut into quarters
Good splash (glass) of great southern riesling
Parsley and coriander for garnish

 

Methods

  1. In a large heavy based saucepan add onion, garlic, chillies and olive oil
  2. Cook on low to medium heat for a couple of minutes to bring out the flavours
  3. Add in Crunch Preserves tomato sauce and the Riesling, cook for another couple of minutes
  4. Add in mussels, prawns and fish, put lid on pan and cook for 2 minutes
  5. Add in scallops and lemon, toss all ingredients in a pan, replace lid and cook until mussels have opened… approximately another 2 minutes
  6. To serve toss through some fresh picked coriander or parsley leaves, serve on a large white platter or deep bowl

Tips

Be careful not to overcook the seafood, ALWAYS best to slightly undercook
No need for salt in this recipe as the mussels have natural sea water
Use fresh herbs from your garden like parsley and coriander
Serve with a tossed spring salad and crusty white bread
Buy/ use “broken” scallop and prawn flesh which will help your budget
Accompany the hotpot with a fabulous WA great Southern zesty citrus Riesling

 

About the Chef

Don Hancey’s renowned reputation comes from his successful career owning WA’s best regional kitchens. He has been awarded the title of WA’s Food Ambassador due to his ongoing support to WA local food producers.

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