LAMAN DAGAT SEAFOOD WRAP

INGREDIENTS;

¼ Kilo tiger prawn, peeled and deveined
 ¼ Kilo lapu-lapu fillet, sliced into chunks
 ¼ Kilo squid, cleaned and cut into rings
½ Kilo clams or mussels
 ½ cup white wine or rice wine
 6 pcs. Kaffir lime leaves
 Bottled fried garlic

 CURRY SAUCE:

2 tsps curry powder
 1 tsp honey
1 tsps fish sauce (patis)
2 cans sterilized cream
½ cup chopped fresh basil leaves
 Salt and pepper to taste
2-3 pcs siling labuyo

HERE'S HOW TO MAKE IT;

Combine ingredients for curry sauce. Set aside. In another bowl, combine seafood then pour white or rice wine; mix well. Let stands 15 minutes then drain. Combine seafood and enough amount of curry sauce. Divide seafood into 4 portions. Wrap each portion individually in foil, top with a few pieces of kaffir lime before sealing. Place over hot grill 20 minutes. Unwrap and transfer to serving platter. Garnish with fresh basil leaves and fried garlic. Serve remaining sauce on the side.

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