Prawn Cocktail Mousse Recipes

PRAWN COCKTAIL!!!

Steps:

• If you are using whole prawns, remove heads and peel them. Leave a few whole for decorative purposes, if you wish. I find that with medium size already cooked prawns, deveining is usually not necessary (it's hard to do + so small it's barely noticeably especially with sauce).
• Mix together Sauce in a small bowl.
• Toss prawns with Sauce.
• Place a bit of lettuce in serving dishes. I like to use Martini glasses, but you can use any small serving vessel, or even small lettuce cups.
• Top with prawns. Serve, garnished with lemon wedges and a sprinkle of parsley, if using.

AVOCADO MOUSSE AND PRAWNS

Steps:

• melt the gelatine in a few spoons of the chicken stock in a bowl over some simmering water
• add the gelatine stock and the rest of the stock to a magimix and add the avocado 'meat' and blend
• and the garlic and lemon juice and blend until smooth and season to taste
• pour the misture into an oiled or clingfilmed dish or individual ramekins and put into the fridge to set until serving time
• to make the vinaigrette, mash the garlic with some salt and mix in some mustard and balsamic vinager. add the rest of the ingredients to your taste
• to serve...place mousse on dish and scatter prawns on top. drizzle with vinaigrette. serve with toast

PRAWN COCKTAIL MOUSSE.

Steps:

• Method; * Sprinkle the gelatine over 3tbsp cold water and leave to soak until spongey, then microwave for 45 secs. * Hard boil the eggs and the coarsley chop. * Mix the cream cheese and ketchup together, then stir in the dissolved gelatine, lemon juice, eggs, prawns and cucumber. * Pour equally into ramekins and chill overnight, then when ready to serve, sprinkle on some cayenne pepper