WA Food Ambassador Don Hancey’s sizzling WA seafood hotpot…
Add a bit of spice to your life with this fiery, chunky, sizzling hotpot full of WA seafood – an impressive comforting crowd-pleaser and it’s easy to cook.
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Cooking tools:
- Kitchen scale
- Based saucepan
- Stove
- Chef's knife
- Cutting board
- Paring knife
- Tongs
- Spoon
- Serving platter
- Serving bowl
Ingredients
- 12 WA Shark Bay prawn cutlets, deveined
- 100g Carnarvon broken scallop meat
- 2kg de-bearded WA mussels
- 200gm firm flesh fish like gold band snapper, harpuka or barramundi cuts into chunks
- 6 ripe tomatoes diced
- 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
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