Ingredients

• 1 stem lemon grass, pale section only
• 500g green prawns, peeled leaving tails intact, deveined
• 250g scallops, roe removed
• 500g black (local) mussels, scrubbed, debearded
• 60ml (1/4 cup) fresh lime juice
• 1 fresh red birdseye chilli, deseeded, finely chopped
• 1 garlic clove, crushed
• 3 teaspoons peanut oil
• 2 teaspoons fish sauce
• 2 teaspoons brown sugar
• 1 butter lettuce, leaves separated, washed, dried
• 12 Pacific oysters, in the half shell
• 1 bunch coriander, leaves picked, coarsely chopped

Method

• Step 1 Half fill a large saucepan with water. Cut the lemon grass into three pieces. Place the lemon grass in the water and bring to the boil over high heat. Reduce heat to medium. Add the prawns and cook for 3 minutes or until just cooked through. Use a slotted spoon to transfer the prawns to a heatproof bowl.
• Step 2 Bring the water back to the boil. Add the scallops and cook for 2 minutes or until just cooked through. Use a slotted spoon to transfer scallops to the bowl with the prawns. Drain half the liquid from the pan and bring the remaining liquid to the boil. Add the mussels and cook for 5 minutes. Transfer open mussels to a heatproof bowl, tipping any liquid in the shells back into the pan. Discard any unopened mussels. Set aside to cool slightly.
• Step 3 Remove half the shell from each mussel. Use a small sharp knife to loosen the mussels in the remaining shells.
• Step 4 Whisk together the lime juice, chilli, garlic, oil, fish sauce and sugar in a small jug. Divide the lettuce, prawns, scallops, mussels and oysters among large serving plates. Drizzle with dressing and sprinkle with coriander. Serve immediately.