Recipes

Prawn and crab cocktail with pickled ginger

INGREDIENTS

350g of peeled frozen prawns
200g of crabmeat
8 Tablespoons of crème fraiche
2oz Pickled ginger in juice
140g Cos lettuce
Pinch of salt and ground black pepper
2Limes


METHOD

1. Defrost prawns overnight in fridge.
2. Finely chop the pickled ginger.
3. Add to crème fraiche with salt and pepper and juice from pickled ginger.
4. Finely chop Cos lettuce and add fresh picked crabmeat and defrosted prawns.
5. Mix crème fraiche through Cos lettuce and prawn mix.
6. Divide into 6 cold glasses and garnish with quarter lime