- 50gm Fresh crabmeat
- 4no’s Tiger prawn
- ½no’s lemon
- 2no’s Bay leaf
- 5gm Black pepper Corn
- 20gm Celery slices
- 1no’s Onion cut wedges
- 1no’s Apple green cubed
- 2Tbspn Mayonnaise
- 1tbspn Grain Mustard
- 1no’s Tomato skinless deseeded and cubed
- 10gm Mixed green
- 1no’s Shallot chopped
- 1no’s Red chili chopped
- 10ml Olive oil
- 2 Sprigs parsley chopped
- 15ml Tomato Juice
- 3 Slices smoked salmon
- Heat water (350ml) to a steady simmer then add the lemon, bay leaf, black pepper corn, celery and onion.
- Let it boil for a few minutes, then add the prawns and boil for 1-2 minutes until cooked.
- After they are lightly cooked, take them out and plunge into ice water to instantly let them cool down.
- Then take off the shells leaving only the tails.
- Mix the chopped onions, chili, olive oil, parsley and then season with salt pepper. Then add the mixture to the boiled prawns
- Take the crabmeat & mix with the cubed tomatoes and apple. Then add the mayonnaise and a bit of the grain mustard, season with salt and pepper and mix well.
- In a pan, warm the tomato juice with salt, pepper and sugar.
- Place the crabmeat mixture in a ring on a plate and top it with smoked salmon & arrange the marinade prawns on top.
- Garnish with bit of salad. Pour the heated tomato juice around it.
It is very important here to ensure that the prawns are not overcooked, normally when they are added to boiling water as soon as the water re-boils they are cooked.
Chef Bob from Kanpei restaurant & Bar has done a great job here to ensure that you have a very simple appetizer to use for your next visiting guests.