Hidangan Shell Out Makanan Laut
Makan Tengah Hari • Malaysia
How to Make Seafood Shell Out Platter (Traditional & Healthy Version)
The Seafood Shell Out Platter is a vibrant Malaysian dish inspired by the communal dining culture found in bustling seafood spots across the country. This recipe brings together a medley of fresh seafood, tossed in a fragrant, spicy sauce made with local ingredients such as cili padi, lemongrass, and daun limau purut (kaffir lime leaf). The dish reflects Malaysia’s rich multicultural heritage, combining Malay spices with Chinese and Indian influences, resulting in an unforgettable taste experience. Served on banana leaves, the platter embodies the spirit of makan bersama (eating together), making it a favourite for gatherings and celebrations. What makes this Seafood Shell Out Platter uniquely Malaysian is its bold, aromatic profile and the use of local seafood like udang (prawns), sotong (squid), and lala (clams). The sauce, a blend of sambal, garlic, and santan (coconut milk), coats the seafood perfectly, delivering a harmonious balance of heat, tang, and creaminess. It’s a great lunch option that’s both nourishing and satisfying, showcasing the essence of Malaysia's coastal cuisine while being mindful of calories. Perfect for sharing, this dish invites everyone to dig in and enjoy authentic Malaysian flavors in a fun, interactive way.
Bahan-bahan(untuk 1 generous platter for 2 people, suitable for Malaysian lunch sharing)
- 200g Udang (prawns) (peeled and deveined)
- 150g Sotong (squid) (cleaned and sliced)
- 150g Lala (clams) (cleaned)
- 1 cup Brokoli (broccoli) (florets)
- 1 cob Jagung (corn) (cut into chunks)
- 3 Cili padi (bird’s eye chili) (finely chopped)
- 3 cloves Bawang putih (garlic) (minced)
- 1 stalk Serai (lemongrass) (bruised)
- 2 Daun limau purut (kaffir lime leaf) (torn)
- 1/4 cup Santan (coconut milk) (light)
- 1 tbsp Minyak masak (cooking oil) (can use canola or olive oil)
- 1/2 tsp Garam (salt)
- 1/4 tsp Lada hitam (black pepper)
- 1 Pandan leaf (optional for aroma) - pilihan
Arahan
- 1
Prepare all seafood by cleaning and rinsing thoroughly. Slice squid, peel prawns, and soak clams to remove grit.
5 minutes
Use fresh seafood for best taste and texture.
- 2
Blanch broccoli and corn chunks in boiling water for 2 minutes. Drain and set aside.
5 minutes
Don’t overcook vegetables to preserve nutrients.
- 3
Heat oil in a large wok. Sauté garlic, cili padi, lemongrass, and kaffir lime leaf until fragrant.
3 minutes
Keep the heat medium to avoid burning the spices.
- 4
Add prawns, squid, and clams to the wok. Stir-fry for 2-3 minutes until seafood turns opaque.
3 minutes
Cook seafood just until done to prevent toughness.
Kenapa hidangan ini sihat
Seafood is a lean source of protein and omega-3 fatty acids, supporting heart health and muscle repair. The inclusion of vegetables enhances fiber and micronutrient intake, and the use of light santan keeps the dish creamy with less fat. This meal is balanced, nutrient-dense, and low in processed ingredients, making it ideal for calorie-conscious eaters.
This Seafood Shell Out Platter is high in protein from prawns, squid, and clams, while broccoli and corn add fiber, vitamins A, C, and minerals like calcium and magnesium. Using light santan reduces saturated fat, and the addition of cili padi boosts metabolism. Lemongrass and lime leaf offer antioxidants, while cooking with minimal oil keeps calories low. The dish is naturally gluten-free, making it suitable for many dietary needs.
Petua
- 💡Tip 1: Use fresh, local seafood for authentic flavor.
- 💡Tip 2: Blanch vegetables briefly to retain crunch and nutrients.
- 💡Tip 3: Serve on banana leaves for traditional aroma and presentation.
Penyimpanan & hidangan
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to avoid overcooking the seafood. Do not freeze as texture may suffer.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 600.0 kcal |
