Spicy Seafood Mousse

    3 hours 17 min

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

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    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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