Shell Out At Home

Salut,

Shell out literally a bucket of seafood dumped on the table for everyone to enjoy and this kind of seafood meal popular in Malaysia since few years ago. Shell out is a new way to eat out in the restaurant, served the variety of seafood on the table with a plastic tablecloth and eating with hand without using any fork or spoon. Nowadays, there are many shell out restaurant open due to popular demand and in fact people like this new concepts of eating.

We had a shell out dinner with friends last few days and to be honest, we didn't expect that our friends could enjoy the dinner because the concept of eating with hand is something new for them. Surprisingly, it was an exceptional dinner and they really enjoying the meal, they loved the variety of seafood, the sauce and the butter rice.

One thing for sure, we would do more shell out at home in the future but this is also depend on the seafood season and what we can get in the market. This shell out recipe source from masam manis blogspot, one of my favourite cooking blog.

SHELL OUT

(Recipe for 4 persons)

Ingredients;

500g mussels
500g assorted clams
500g prawns/crabs
4 potatoes
1 brocolli

For the sauce
A:
2 shallot, sliced
2 cloves garlic, sliced
2cm ginger, sliced
1 sprig curry leaves, optional

B:
2 onion
2 shallot
2 cloves garlic
2cm ginger
10-12 dry chilli, soak in hot water

Seasoning:
2 tablespoon curry powder
2 tablespoons oyster sauce
2 tablespoons fish sauce
1/2 chicken/vegetables cube
Salt, pepper and sugar to taste

METHOD;

- Boil all the seafood until just cooked, set aside.
- Boil the potatoes and brocolli until tender, set aside.
- Blend all the B ingredient into a fine paste, set aside.
- Heat some oil and a little bit butter in a large saucepan or wok and fry A ingredients until fragrant.
- Add blended ingredients and cook for a few minutes over medium low heat or until the sauce are slightly dry.
- Add curry powder and cook for a few seconds.
- Add oyster sauce, fish sauce and season with salt, pepper and sugar. Add a little water and cook for another minutes.
- Add in boiled seafood and stir until all seafood evenly coated.
- Serve in a large oval plate or direct on the table with a plastic tablecloth.
- Put the boiled potatoes and brocolli all over the seafood.
- Serve with butter rice.

BUTTER RICE

Ingredients;

2 cups Thai rice
2 cups water
1 carrot, cut into small cube
4 tablespoons salted butter

METHOD;

- Wash the rice and put in the rice cooker or saucepan.
- Add water, carrot and butter, press the rice cooker and let it cook itself.
- If cooking without rice cooker, bring it to boil and simmer for 15 minutes or until the rice is cooked.

Enjoy the shell out!