Asian inspired Surf & Turf with Hot Honey Drizzle & Corn salsa

Ingredients

• SALSA: 1 whole corn
• 1 large cucumber, diced seeds removed
• 1/2 cup red bell pepper, diced
• 1 small jalapeño or green chilli
• 1/4 cup finely chopped coriander
• 1/2 tsp ground cumin
• 1 tbsp rice wine vinegar
• Zest and juice of 1 lime
• Salt to taste
• MARINADE: 2 tbsp soy sauce
• 1 tbsp oyster sauce or hoisin sauce
• 1 tsp sesame oil
• 1 tbsp cornstarch
• HOT HONEY SAUCE: 1/2 cup honey
• 1 tbsp rice vinegar
• 1 tbsp Sambal Asli
• 1/4 tsp salt
• 4 pork scotch fillet (pork neck)
• 200g mixed seafood (prawn, white fish, squid, or mussels)
• 1/2 tsp chilli garlic sauce
• 1 clove garlic, minced
• 1 tsp fresh ginger, minced
• 2 tbsp vegetable oil for cooking

Method

1. Marinate pork in soy sauce, oyster sauce, sesame oil, and cornstarch for 10 minutes
2. Remove husks from corn. Heat a pan on high heat and char grill corn until evenly charred. Let cool.
3. Remove kernels from cob and place in a large bowl, combine with cucumber, roasted red pepper, chilli and coriander.
4. Mix the dressing ingredients and pour over the salsa and toss. Let marinate whilst cooking meat and seafood.
5. Place all hot honey sauce ingredients in a small saucepan over medium heat. Stir to combine and heat until the mixture comes to a boil. Boil for 4 minutes, swirling the pan occasionally. Remove from heat and let cool.
6. In separate bowl, toss seafood in chilli garlic sauce to coat evenly.
7. Heat vegetable oil in a large frypan on medium-high heat. Remove pork from marinade and sear until caramelised and cooked through. Remove and set aside to rest.
8. In the same pan, stir-fry seafood with garlic and ginger until just cooked (about 2-3 minutes).
9. Place pork on plates with and seafood mixture placed on top. Drizzle the hot honey sauce over the seafood and pork. Use any remainder sauce for dipping. Serve with corn salsa, extra lime, coriander and chilli as desired.

Product used in recipe

• LEE KUM KEE - LKK PANDA OYSTER SAUCE 255G