Seafood platter with dipping sauces

Ingredients

• 1 kilogram uncooked medium king prawns
• 2 teaspoons dried chilli flakes
• 2 cloves garlic, crushed
• 1 orange (240g)
• 1 lemon (140g)
• 2 tablespoons olive oil
• 1/2 cup (125ml) water
• 2 bay leaves
• 700 grams cleaned baby octopus, quartered
• 2 cooked lobsters (2.4kg)
• 8 cooked balmain bugs (1.6kg)
• 24 oysters, on the half shell
• Harissa dip
• 1/3 cup (50g) drained semi-dried tomatoes
• 1 tablespoon harissa paste
• 2 tablespoons lemon juice
• 1/4 cup (60ml) olive oil
• 2/3 cup (200g) whole-egg mayonnaise
• 1 tablespoon lemon juice, extra
• firmly packed fresh mint leaves
• Salsa verde
• 1/4 cup (60ml) water
• 1/2 cup firmly packed fresh flat-leaf parsley leaves
• 1/2 cup firmly packed fresh mint leaves
• 1 tablespoon drained capers, rinsed
• 2 drained anchovy fillets
• 1 tablespoon lemon juice