Matt Tebbutt served up a tasty Indonesian inspired broth with lobster prawns, mussels and deep fried cuttlefish balls on Saturday Kitchen.

The ingredients for the paste: 1 mango, peeled and roughly chopped, handful salted peanuts, 2 green chillies, roughly chopped, 1 Thai red chilli, deseeded and roughly chopped, 2 lemongrass sticks, roughly chopped, 2 tbsp roughly chopped fresh coriander stalks, 6 spring onions, roughly chopped, 4 garlic cloves, roughly chopped, 1 small piece of galangal, peeled and roughly chopped.

For the cuttlefish balls: 3 small to medium fresh cuttlefish, around 450g in weight, cleaned, 2 garlic cloves, roughly chopped, 1 red chilli, diced, 1 tsp peeled and minced fresh galangal and 2–4 tbsp Thai fish sauce.

For the broth: 1 tbsp vegetable oil, 3 small Thai shallots, peeled and thinly sliced, 4 lime leaves, 400ml coconut milk, 400ml fish stock, soy sauce, to taste, 1 small cooked lobster, cut into pieces, head discarded, 250g mussels, scrubbed and debearded, 250g clams, scrubbed and debearded, 250g prawns, peeled and butterflied, 2 limes, juice only, 1 tbsp roughly chopped fresh coriander leaves and 1 tbsp roughly chopped fresh Thai basil.

See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.