Method:
CHILLI CALAMARI
Cut calamari tubes into squares. Using a sharp knife, cut a crisscross pattern into the calamari flesh. Pop into boiling water for about 30 seconds; the calamari will form patterned tube shapes. Whisk together 1 chopped chilli, 25 ml chopped coriander, 50 ml crisp white wine and 50 ml sunflower oil. Drizzle over the calamari.
BUTTERFLY PRAWNS
Remove the shells from whole prawns and leave the tails intact. Cut into the back of the prawns, but not right through. Clean the prawns then press open. Marinate in a mixture of lemon juice, garlic and freshly chopped herbs. Fry in a little butter or cook over the coals for 2-3 minutes until the flesh is white.
MOUTHWATERING MUSSELS
Mix 250 ml water and 250 ml crisp white wine in a saucepan. Bring to the boil and add fresh mussels. Cover and cook until mussels open. Remove the mussels, stir 125 ml fresh cream, 2 cloves crushed garlic and 50 ml freshly chopped parsley into the wine mixture. Place mussels on a platter and spoon over the sauce.
STUFFED WHOLE FISH
Stuff whole fish with sliced lemon grass, freshly sliced ginger and chopped garlic. Brush outside of fish with sesame oil and lemon juice and grill over the coals until meat is white and flakes easily.
