FRESH SEAFOOD PLATTER

SERVES 8 PREP 30 MINS

Prepare 1 kg cooked medium king prawns (or leave in shell), 1 cooked lobster tail (halve and cube flesh) and 1 cooked blue swimmer crab (quarter). Set aside covered in fridge with 12 oysters in the half shell.

CREAMY CHIVE DRESSING In a small bowl, combine ¼ cup sour cream, 1 tbsp lemon juice, 2 tsp each snipped chives and chopped capers. OYSTER VINAIGRETTE In a small jug, stir ¼ cup each rice and red vinegar, ¼ cup caster sugar and 3 finely chopped eschalots until sugar dissolves. Arrange seafood on a bed of ice with sauces and scattered with micro herbs.