Sizzling seafood hot pot Recipe | Buy West Eat Best
Click here for our delicious Sizzling seafood hot pot recipe using fresh Western Australian produce »
Ingredients
- 12 WA Shark Bay prawn cutlets, deveined
- 2kg de-bearded WA mussels
- 200g firm flesh fish (gold band snapper, hapuku or barramundi), cuts into chunks
- 100g Carnarvon broken scallop meat
- 1 red onion, sliced
- 3 garlic cloves, chopped
- 2 medium heat chillies (seeds & all), sliced
- olive oil
- 300g Crunch Preserves low sugar tomato sauce
- glass of Great Southern riesling
- 1 lemon, cut into quarters
- parsley & coriander, to garnish
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