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.
Ingredients12 WA Shark Bay prawn cutlets, deveined
|
Methods
|
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. |