Prawn and Squid Mousse

    6 hours 30 minutes

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


    South Australia, Australia
    3 people made this

    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

    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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