← All recipes
Main · Season 14
Sunda’s Seafood Plate
Khanh Nguyen
21 Jun 2022
21
Components
153
Ingredients
14
Season
Ingredients
Puffed Rice Crisp
140gjasmine rice
400gwater
1Lgrapeseed oil
20gsalt flakes
5glemon myrtle powder
banana leaf
Lemon Myrtle Oil
250ggrapeseed oil
10glemon myrtle powder
50gchives
25gbaby spinach
2lemons
Curry Oil
8.5gwhole white pepper
4gcoriander seeds
7gfennel seeds
9gcumin seeds
1gcardamom pods
3gcinnamon sticks
2gnutmeg, whole
6.5gannatto seeds
6gground ginger
4.5ggalangal powder
2glemongrass powder
10gcurry powder
20gground turmeric
500mlgrapeseed oil
Pickled Shallots
60gbanana shallot, peeled
45gwhite balsamic condiment
11gcaster sugar
3.5gdried ground native pepper leaf
Pickled Ginger Flower
5gginger flower petals
25grice wine vinegar
10gcaster sugar
2gtable salt
Steamed Enoki Mushrooms
30genoki mushroom
table salt, to season
1roasted seasoned Korean seaweed crisp
Native Red Curry
20gbelacan
4gcoriander seeds
4gfennel seeds
4gcumin seeds
200gghee
50gcurry paste
30gtomato paste
2glemon myrtle powder
2gnative pepper berry
2ganiseed myrtle, fresh
6gcurry powder
1griver mint, dried
1gstrawberry gum, dried
160gcoconut milk
32gsambal chilli prawn
32gcoconut sugar
20gpremium oyster sauce
70gtamarind paste
200mlprawn stock
table salt, to season
tamarind paste, to season
35gchilli oil
Coconut Dressing
50grice wine vinegar
10gcaster sugar
50ggluten free soy sauce
5gpremium fish sauce
75gcoconut milk
100guht coconut cream
62.5gcoconut water
20gwhite balsamic condiment
2.5gtitanium dioxide
0.2gxanthan gum
Palm Sugar Glaze
25gbanana shallots, peeled
25ggarlic cloves, peeled
10glong red chilli
15gginger flower
10ggalangal
12.5glemongrass
25gghee
125gdark palm sugar
62gcoconut water
100gbean sauce
25gtamarind paste
25gtomato ketchup
20gkecap manis
2.5gwhole black peppercorns
4gflaked salt
Chilli Nuoc Cham
20gpremium fish sauce
20grice wine vinegar
20gcaster sugar
10gshiro dashi
16gsriracha
6glime juice
5gultra sperse
Salted Egg Yolk Sauce
150gegg yolks
100gwater
25ggluten free soy sauce
25gfried garlic cloves
30grice wine vinegar
7.5gsavoury yeast flakes
4gKorean chilli powder
2.5gground white kampot pepper
1.5gcurry powder
1.5gsmoked paprika
6gsalt flakes
50gghee
Spanner Crab Salad
70gtable salt
1spanner crab
2gsunrise lime, whole
2gdesert lime, whole
2gcoriander stalks
3gchvies
1lime
1finger lime
Coconut Mayonnaise
75gkewpie mayonnaise
75gnatural coconut yoghurt
10gcoconut milk powder
2.8gultra sperse
Davidson Plum Gel
150gDavidson plum, whole
125gcoconut water
62gcaster sugar
2.2gagar agar
Paperbark Oil
35gpaperbark
250ggrapeseed oil
6gcharcoal powder
Storm Clam
500gstorm clams
25mlwater
Shark Bay Scallop
1Shark Bay scallop in shell
½ tspgrapeseed oil
Scampi
50gtable salt
1scampi
Pacific Oyster
4Pacific oysters
Native Green Curry
80gcoconut milk
40guht coconut cream
30gextra virgin olive oil
30gwhite sesame paste
30gcoconut water
30gcoriander leaves
10gmint leaves
30gcurry paste
5glight palm sugar
4gjalapeno
4gkaffir lime leaf
2gcumin seeds
2gcoriander seeds
1gnative pepper leaf, fresh
1ganiseed myrtle, fresh
30glime juice
15gpremium fish sauce
6gdashi granules
44glemon myrtle oil
0.2gxanthan gum
Garnish
wild carrot flowers
cured egg yolk
society garlic flowers
rocket flowers
Davidson plum powder
Method
Cook it from the source.
We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.
Open the full method on 10 Play ↗Tagged
Recipe by Khanh Nguyen, Season 14. Originally published by Network 10 on 21 Jun 2022.
Original on 10 Play ↗