Prawn and Squid Mousse
1 / 1 Picture by:  Katch22
Swipe

Prawn and Squid Mousse

A simple delicious starter for every summer dinner party. Make sure all seafood is cooked before adding to blender.

Katch22 South Australia, Australia

Ingredients

Serves: 5 

  • 200g frozen spiced squid
  • 1/4 cup water
  • 250ml coconut milk
  • 2tsp powdered gelatine
  • 2 tbs boiling water
  • 300g cooked cocktail prawns, tails removed
  • 250g creme fraiche
  • 1 tsp Szechuan seasoning
  • 1 tsp salt 'n pepper seasoning
  • 1 tsp fresh chopped garlic
  • 1 tsp fresh chopped onion
  • 1 tsp Tabasco sauce
  • Canola Oil Spray for greasing

Directions

Preparation:30min  ›  Cook:3hours  ›  Extra time:3hours chilling  ›  Ready in:6hours30min 

  1. Cook the squid in the water and coconut milk until cooked. Mix gelatine and boiling water, set aside.
  2. Place all ingredients together in a blender and blend until smooth and creamy.
  3. Add gelatine mix and blend until well combined.
  4. Pour into 8 greased ramekins and place in fridge for at least 3 hours.
  5. Serve on a bed of shredded iceberg lettuce with Thousand Island Dressing.

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