Mixed Seafood Grill with Thai Chilli Dressing

  • Prep Time
    40 mins (includes marinating time
  • Cook Time
    10 mins
  • Difficulty
  • Servings
  • Ideal for
    • charcoal
    • gas
    • Q
    • pulse


  • 2 red chillies, finely chopped
  • 1 jalapeno chilli, finely chopped
  • ½ cup fresh coriander, finely chopped
  • 1 shallot, finely chopped
  • 2 cloves garlic, finely chopped
  • 2cm ginger, finely grated
  • 2 limes, juiced
  • 2 kaffir lime leaves, finely chopped
  • 2 teaspoons soy sauce
  • 2 teaspoons red wine vinegar
  • 2 teaspoons palm sugar
  • 1 ½ tablespoons olive oil
  • 6 prawns, shelled, head and tails intact, deveined
  • 2 blue swimmer crabs, whole
  • 6 oysters, shucked


Step 1
In a medium bowl, combine the chillies, coriander, shallot, garlic, ginger, lime juice, kaffir lime leaves, soy sauce, vinegar and sugar. Pour half of the dressing into a small serving dish, reserve to dress the oysters. Add the olive oil to the remaining mixture.

Step 2
Add the prawns and marinade for 30 minutes. If using wooden skewers for the prawns, soak in water for at least 30 minutes.

Step 3
Prepare the barbecue for direct and indirect cooking over medium heat (190°C to 230°C).

Step 4
Thread the prawns onto the skewers.

Step 5
Place the crabs over direct medium high heat and barbecue for 3 to 4 minutes on each side. Add the prawn skewers to the barbecue and cook over direct medium heat for 2 minutes on each side. Add the oyster to the barbecue and cook over indirect medium heat for 4 minutes.

Step 6
Remove all the seafood from the barbecue and serve onto a platter. Finally, spoon the reserved Thai dressing over the oysters.