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Fried Seafood Cocktail with Marie Rose Sauce

Crispy fried seafood meets a cool Marie Rose sauce.
Bright cherry tomatoes and a gentle chilli kick through.
Serve it golden, tangy, and irresistibly messy at the table.

dinner ⏱ 55 min 520 kcal / portion 35.0 g carbs / portion (estimated) eggglutenmustardsesame 🔗 Original source

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Fried Seafood Cocktail with Marie Rose Sauce
v5 · rb0e705f985 20260727Z1751 1 piece garlic sea salt to taste pepper to taste 180 g cherry tomato 5 pieces chilli 60 g mayonnaise 100 g plain flour 2 pieces egg 1 piece lime 🔥 heat oven to 230°C and line a tray with baking paper 🍽 wrap the garlic bulb in foil and place with tomatoes and chillies on the tray 🔥 ⏱ 20 min roast until vegetables begin to blacken and blister, then cool until handleable squeeze roasted garlic into a food processor and discard skins ⏳ blitz with chillies, tomatoes, maple syrup, worcestershire sauce, chipotle powder and half a teaspoon flaked salt then cool completely ⏳ mix in mayonnaise and refrigerate the marie rose sauce 🌀 mix panko, coconut, sesame seeds, lime leaves (if using), a teaspoon flaked salt and pepper 🌀 mix flour with two teaspoons of flaked salt and plenty of pepper 🌀 beat eggs in a shallow bowl dip squid and prawns in flour, then egg, then panko mixture and shake off excess 🍳 ⏱ 2 min heat oil until very hot and fry chillies and spring onions until crisp and golden brown, then drain and season with flaked salt 🍳 ⏱ 1-2 min fry squid and prawns in batches until golden brown and very crisp then drain and season with flaked salt 🔪 arrange fried seafood on a platter and sprinkle with lime zest, fried chilli, and spring onions 🍽 serve with marie rose sauce and lime wedges Fried Seafood Cocktail 🎉 1 tbsp maple syrup 2 tsp worcestershire sauce ½ tsp chipotle powder 60 g panko breadcrumbs 40 g desiccated coconut 40 g sesame seed 10 g black sesame seed 2 pieces makrut lime leaf 200 g squid tube 250 g king prawn 600 ml vegetable oil 1 piece spring onion 90 g 4 pieces maple syrup, worcestershire sauce, chipotle powder sea salt 90 g cherry tomato mayonnaise squid tube, king prawn vegetable oil, spring onion 1 piece lime
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Preparation steps

  1. heat oven to 230°C and line a tray with baking paper
  2. wrap the garlic bulb in foil and place with tomatoes and chillies on the tray
  3. roast for 20 minutes until vegetables begin to blacken and blister, then cool until handleable
  4. squeeze roasted garlic into a food processor and discard skins
  5. blitz with chillies, tomatoes, maple syrup, worcestershire sauce, chipotle powder and half a teaspoon flaked salt then cool completely
  6. mix in mayonnaise and refrigerate the marie rose sauce
  7. mix panko, coconut, sesame seeds, lime leaves (if using), a teaspoon flaked salt and pepper
  8. mix flour with two teaspoons of flaked salt and plenty of pepper
  9. beat eggs in a shallow bowl
  10. dip squid and prawns in flour, then egg, then panko mixture and shake off excess
  11. heat oil until very hot and fry chillies and spring onions for about 2 minutes until crisp and golden brown, then drain and season with flaked salt
  12. fry squid and prawns in batches for 1-2 minutes per side until golden brown and very crisp then drain and season with flaked salt
  13. arrange fried seafood on a platter and sprinkle with lime zest, fried chilli, and spring onions
  14. serve with marie rose sauce and lime wedges

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