Seafood Platter - cooking recipe

Ingredients

None None FOR THE POMEGRANATE OYSTERS
1/4 cup pomegranate seeds
1 None lime, juiced
1 None shallot, finely chopped
1 None dozen oysters, shucked, in half-shells
None None Sea salt or crushed ice, to serve
None None FOR THE TUNA MANGO SASHIMI
1 None green onion, thinly sliced
5 oz sashimi grade tuna, finely diced
1 None mango, seeded, peeled and finely diced
1 tbsp light soy sauce
None None FOR THE LEMONGRASS CHILI SHRIMP
4 tbsp (1/2 stick) butter, at room temperature, chopped
1 stalk lemongrass, white part finely chopped
1 tbsp finely chopped parsley, plus additional, to serve
1 None bird's-eye chili pepper, finely chopped
1 lb jumbo shrimp, halved lengthwise in shells

Preparation

For the pomegranate oysters, combine pomegranate seeds, lime juice and shallot in small bowl. Arrange oysters on salt or ice. Spoon dressing into shells.
For the tuna mango sashimi, place green onion in iced water - this will help it curl. Combine tuna, mango and soy sauce in medium bowl. Divide among 12 Asian soup spoons. Top with green onion.
For the lemongrass chili shrimp, mix butter, lemongrass, parsley and chili pepper in a small bowl. Season to taste. Arrange shrimp on a tray, shell down. Dot each with butter mixture. Preheat grill pan on high heat. Cook shrimp, shell side down, for 3-4 mins, until butter melts and flesh is cooked through. Transfer to platter. Serve hot with toothpicks.