Shell Out: the seafood craze

In a deep pot, boil aromatics in a sufficinet amount of water

2" ginger, bruised

2 bay leaves

4 lime leaves

1 tumeric leaf

Once boiling, add the crabs:

2 crabs (whole) 

After 8 to 10 min, add:

500g prawns

About 400g mussels (cleaned)

Cook for another 5 to 8 min and separate seafood from stock. Reserve 1 to 2 cups of stock and keep the rest (its delish!)

In a separate pot:

Boiling Water

Salt

2 corn

1 broccoli 

Put the corn in first and the broccoli after 10 min. Drain once cooked.

In a wok, fry the following:

100g butter (melted)

8 cloves garlic, chopped

1 yellow onion, sliced,

1" ginger, sliced

2 tbsp each of chilli, smoked paprika and cayenne pepper powder (inc or dec as desired)

1 

2 tbsp oyster sauce

Optional: lime and coriander leaves

Salt to taste

Once it tastes about right, add a cup (or 2 if you prefer ir soupier) of stock. Bring to a rolling boil and add veg and the seafood (if you want to use squid, add it here as well). Stir well and we are done!