Ingredients

Method

For the coconut mousse
• 1 x 400 ml can coconut milk
• 1 green chilli, split in half and deseeded
• 2/3 cup pineapple juice
• 2/3-½ cup fresh cream
For the prawns
• 12 LM tiger prawns (16/20 size)
• olive oil, for frying
• Tanqueray No. Ten gin, for drizzling
• 100 g lightly toasted grated coconut, for coating
For the prawn marinade, mix together
• 1 tot Tanqueray No. Ten gin
• 1 T olive oil
• sea salt and freshly ground black pepper, to taste
For the cucumber spaghetti
• 1 large cucumber
• 1 T olive oil
• 1 T honey
• sea salt and freshly ground black pepper to taste

Method

Ingredients

To make the coconut mousse: Bring the coconut milk and chilli to a boil then simmer for 5 minutes to infuse. Set aside to cool. Discard the chilli.
Reduce the pineapple juice by half and add to the coconut milk. When the mixture is completely cold, add the fresh cream. Use a 500ml (2 cup) espuma machine (see below).
Pour the mixture into the cream gun and load with 1 gas cartouche. Set aside in the refrigerator.

To make the prawns: Shell and devein the prawns, leaving the tails intact. Marinate for about 15 minutes. Fry in a very hot pan in barely a spoonful of oil.
When almost cooked, add a drizzle of Tanqueray No. Ten. Remove the prawns from the pan using a slotted spoon, reserving the juices. Toss the prawns in the coconut.

To make the cucumber spaghetti: Peel the cucumber and cut into long, spaghetti-like strips.
Heat the pan and add the olive oil, honey and lemon juice.
Add the cucumber and toss briefly in the pan. Season to taste.

To serve: Divide the cucumber into 4 and arrange on each plate. Place the prawns on top. Pipe the coconut mousse onto the plates. Spoon the remaining prawn juices over the prawns.

Cook’s note: Espuma is light whipped foam made in a Gourmet Whip Maker or cream gun. Tanqueray no ten is a type of gin.