Prawns Entertaining Entrees

Seafood in chardonnay jelly

Name: Seafood in chardonnay jelly
Prep time: 60 min
Cook time: 5 min
Total time: 65 min
Yield: 4
Ingredients: 3 gelatine leaves*; 200ml chardonnay; 1 1/2 tablespoons fish sauce; 200g cooked small school prawns, peeled, tails intact; 120g cooked blue swimmer crabmeat; 100g smoked salmon, cut into thin strips; Juice of 1/2 lemon; 1 tablespoon chopped dill; Melba toasts, to serve

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Ingredients (9)

3 gelatine leaves*
200ml chardonnay
1 1/2 tablespoons fish sauce
200g cooked small school prawns, peeled, tails intact
120g cooked blue swimmer crabmeat
100g smoked salmon, cut into thin strips
Juice of 1/2 lemon
1 tablespoon chopped dill
Melba toasts, to serve

Method

1.

Chill 4 large martini (or similar) glasses.
2.

Soak gelatine leaves in cold water until softened (about 5 minutes).
3.

Place wine in a pan over high heat and reduce by half. Squeeze out gelatine and add to pan. Stir until dissolved. Place in measuring jug, add fish sauce and top up with cold water to make 600ml of liquid.
4.

Place seafood in a bowl with lemon and dill. Season and stir to combine.
5.

Place a small layer of seafood in each glass, cover with a little wine mixture and refrigerate for 15 minutes to set. Repeat twice more, until glasses are full and completely set. Serve with Melba toasts.