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Cooking with

Carpaccio with pickled radishes

20 minutes

Christmas recipes

Seafood cocktail

By Abigail Donnelly

Serves 8

Difficulty Easy

Ingredients

250 g crème fraîche
2 T fresh chives, finely chopped
1 T Woolworths caviar
1 Woolworths LemonGold
sea salt, to taste
16 Woolworths tiger prawns
4 Woolworths crayfish tails, halved
8 Woolworths langoustines
8 Woolworths small crab claws
100 g Woolworths Crunchita lettuce

Method

1. Mix the crème fraîche, chives, caviar, a squeeze of lemon juice and sea salt. Taste and adjust the seasoning, then set aside.

2. Steam or boil the prawns, crayfish tails and langoustines until just cooked through, then
plunge briefly into iced water to stop cooking and retain the colour. Drain well. If using pre-cooked crab claws, ensure they are thawed and ready to serve.

3. Line individual glasses or a platter with the lettuce leaves. Arrange the seafood on top of the lettuce. Spoon a generous amount of the sauce over the seafood, or serve it on the side for dipping.

Find more seafood recipes here

Production: Abigail Donnelly
Photographer: Jan Ras
Food Assistants: Bianca Jones and Kate Ferreira

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