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Donal Skehan
BBQ Shellfish with Nam Jim Dressing | DonalSkehan.com
  • donal-kitchen-essentials

BBQ Shellfish with Nam Jim Dressing

June 29

I am addicted to the nam jim dressing recipe here. It encapsulates all that I love about Thai cuisine, in it’s funky, spicy sour umami glory and makes the perfect liquor to douse the charred shellfish in hot off the grill. The seafood here is merely a suggestion, most will work well, though avoid white fish on the barbeque unless you fancy scrubbing charred bits off the grill for weeks to come.

  • serves Serves 4
  • time

Method

  1. 1. For the dressing, whisk together the lime, fish sauce and caster sugar. Stir through the garlic, chilli and coriander.
  2. 2. In a large mixing bowl, combine the oil, garlic, chilli & half the chopped herbs. Add the seafood and toss to combine.
  3. 3. With a hot griddle pan or over a high heat on the BBQ, cook the marinated seafood. Cook for 2-3 minutes either side or until cooked all the way through and the mussel and clam shells have opened completely.
  4. 4. Transfer to a serving platter and serve with the nam jim sauce for dipping.

Ingredients

1 tbsp sunflower oil

4 cloves garlic, finely grated

1 red chilli, finely chopped

A good handful of coriander, finely chopped

300g clams, cleaned and prepared

250g mussels, cleaned and prepared

8 prawns

8 langoustines

6 baby squid, cleaned and prepared

For the nam jim sauce:

1 lime

75ml fish sauce

2 tbsp caster sugar

3 garlic cloves, crushed

2 green chillies, finely chopped

1 red chilli, finely chopped

Small handful coriander roughly chopped