Prawns

Tropical seafood cocktail

Name: Tropical seafood cocktail
Prep time: 40 min
Cook time: 5 min
Total time: 45 min
Yield: 6
Ingredients: 200ml coconut milk; 1 tablespoon grated fresh ginger; 1 lemongrass stem (pale part only), finely chopped; 1 long red chilli, seeds removed, finely chopped; 150g thick Greek-style yoghurt; 2 tablespoons finely chopped mint leaves, plus extra leaves to serve; Grated zest and juice of 1 lime, plus extra lime wedges to serve; 300g small cooked prawns, peeled; 1 small cooked lobster, halved, meat cut into 2cm cubes; 200g fresh crabmeat; 1/4 small iceberg lettuce, shredded

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Try this tropical twist on the classic seafood cocktail for a taste of summer.

200ml coconut milk
1 tablespoon grated fresh ginger
1 lemongrass stem (pale part only), finely chopped
1 long red chilli, seeds removed, finely chopped
150g thick Greek-style yoghurt
2 tablespoons finely chopped mint leaves, plus extra leaves to serve
Grated zest and juice of 1 lime, plus extra lime wedges to serve
300g small cooked prawns, peeled
1 small cooked lobster, halved, meat cut into 2cm cubes
200g fresh crabmeat
1/4 small iceberg lettuce, shredded

Method

1.

Place coconut milk in a pan with ginger, lemongrass and half the chilli. Bring to the boil over medium heat, then simmer over low heat for 2 minutes or until thickened (it will be quite thick). Set aside for 30 minutes to infuse, then strain into a large bowl, pressing down well on solids. Discard solids, then stir in yoghurt, mint, lime zest and juice, and remaining chilli.
2.

Add the prawns, lobster and crabmeat to the bowl with the coconut dressing and toss to coat well. Divide the lettuce among 6 chilled serving glasses, top with the seafood mixture and garnish with extra mint and wedges of lime.