Indonesian shellfish and cuttlefish broth

1. 1

   To make the paste, blitz all the ingredients in a food processor and set aside.

2. 2

   To make the cuttlefish balls, blitz all of the ingredients to a smooth paste in a food processor. Form into small balls, place on a tray and chill in the fridge for an hour until firm.

3. 3

   To make the broth, heat the oil in a frying pan and sauté the shallots until soft. Add the lime leaves and the reserved paste and cook out for a few minutes before pouring in the coconut milk and stock.

4. 4

   Season with the soy sauce to taste. Discard any mussels or clams with broken shells and any that refuse to close when tapped. Add the prawns, mussels and clams to the broth. Simmer for a few minutes until cooked. Discard any mussels or clams that remain closed. Add the lobster and warm through in the broth.

5. 5

   Preheat a deep fat fryer (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the cuttlefish balls into the fryer for a few minutes until crispy.

6. 6

   Stir the lime juice into the broth and garnish with the fresh herbs. Drop the cuttlefish balls into the broth. Serve immediately.

1 serving ≈ 600 g

Nutrition values are estimates. - means data is unavailable.