Seafood Sausage with Red Boat Aioli

3 lbs. Shrimp Peeled
3 lbs. Bay Scallops
6 oz Chicken Cubed
1 ½ Tablespoons sea salt
2 teaspoons white pepper
2 ½ teaspoons Red Boat Fish Sauce
4 Tablespoons lemon juice (pasteurized)
2 Tablespoons ground coriander
1Tablespoon diced shallots
2Tablespoons chopped chives
1/4 cup chopped parsley
2 cloves garlic minced

– Pulse the seafood in a food processor until combined.

– Add the other ingredients and keep pulsing until all the ingredients are combined. If the ingredients don’t combine easily, add a little water.

– Roll into sausage links using cling wrap. Tie the ends in a knot.

– Poach in boiling water until the sausages float.

– Take out of boiling water and chill down in ice water. Remove and discard the cling wrap.

– Fry in a pan with a little olive oil until the outside is browned. Slice and serve with bread, salad and some fresh lettuce for making wraps. Add a dash of fish sauce at the end and enjoy.

Red Boat Aioli

6 Garlic cloves – Chopped
3 Egg Yolks
2 T Red Boat Fish Sauce
1 T Soy Sauce
4 oz Water
3 oz Lime Juice
1 Qt Grapeseed Oil
1 t Salt

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