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.
Ingredients
- 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)
Step-by-step instructions
Step 1 · Prepare all seafood by cleaning and rinsing thoroughly
Prepare all seafood by cleaning and rinsing thoroughly. Slice squid, peel prawns, and soak clams to remove grit.
Step 2 · Blanch broccoli and corn chunks in boiling water for 2 minutes
Blanch broccoli and corn chunks in boiling water for 2 minutes. Drain and set aside.
Step 3 · Heat oil in a large wok
Heat oil in a large wok. Sauté garlic, cili padi, lemongrass, and kaffir lime leaf until fragrant.
Step 4 · Add prawns
Add prawns, squid, and clams to the wok. Stir-fry for 2-3 minutes until seafood turns opaque.
Step 5 · Pour in light santan and season with salt and black pepper
Pour in light santan and season with salt and black pepper. Add blanched vegetables. Toss everything together for another 2 minutes.
Step 6 · Lay banana leaves or a large platter
Lay banana leaves or a large platter. Arrange the cooked seafood and vegetables. Garnish with torn pandan leaf for extra aroma.
Step 7 · Serve immediately
Serve immediately, encouraging everyone to eat with their hands for an authentic Malaysian experience.
Why this recipe is healthy
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.
A note on tradition
Seafood Shell Out is a popular lunch and dinner option in coastal regions of Malaysia, notably in Selangor and Penang, where fresh seafood is abundant. It is often served during weekend gatherings, festive occasions, and family celebrations, reflecting Malaysia’s communal dining traditions. The use of banana leaves and eating with hands is rooted in Malay customs, making this dish both a culinary delight and a cultural experience.