Spicy Seafood Mousse

Spicy Seafood Mousse


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About this recipe: A simple, yet delicious starter, which is perfect for any summer dinner party. Squid is pureed with prawns, creme fraiche and various seasonings.


Serves: 8 

  • 200g squid, thawed if frozen
  • 4 tablespoons water
  • 250ml coconut milk
  • 2 teaspoons powdered gelatine
  • 2 tablespoons boiling water
  • 300g cooked cocktail prawns, tails removed
  • 250g creme fraiche
  • crushed Szechuan peppercorns to taste
  • salt and pepper to taste
  • 1 teaspoon chopped garlic
  • 1 teaspoon chopped onion
  • 1 teaspoon smoky Tabasco chipotle sauce
  • cooking oil spray for greasing

Prep:15min  ›  Cook:2min  ›  Extra time:3hr chilling  ›  Ready in:3hr17min 

  1. Cook the squid in the water and coconut milk until cooked. Meanwhile mix gelatine with boiling water until dissolved, set aside.
  2. Place all ingredients together in a liquidiser 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 finely chopped iceberg lettuce with Thousand Island dressing.

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