Tropical seafood cocktail

Tropical seafood cocktail

recipe image

Set aside that tropical twist on the classic seafood cocktail for a taste of summer.


  • 200ml coconut milk

  • 1 tablespoon grated contemporary ginger

  • 1 lemongrass stem (mild fragment most attention-grabbing), finely chopped

  • 1 long pink chilli, seeds removed, finely chopped

  • 150g thick Greek-sort yoghurt

  • 2 tablespoons finely chopped mint leaves, plus extra leaves to support

  • Grated zest and juice of 1 lime, plus extra lime wedges to support

  • 300g small cooked prawns, peeled

  • 1 small cooked lobster, halved, meat reduce into 2cm cubes

  • 200g contemporary crabmeat

  • 1/4 small iceberg lettuce, shredded

  • 1.

    Living coconut milk in a pan with ginger, lemongrass and half the chilli. Bring to the boil over medium warmth, then simmer over low warmth for 2 minutes or until thickened (this might possibly possibly also be moderately thick). Establish aside for half-hour to infuse, then stress into a large bowl, pressing down neatly on solids. Discard solids, then toddle in yoghurt, mint, lime zest and juice, and final chilli.

  • 2.

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

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