Crab salad el tropico
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Crab salad, combining tropical flavours from around the world, is a nice and tasty starter. It’s quite easy to make when you find some tiger prawn tails.
Ingredients for four
12 tiger prawn tails (cooked in a pan);) 1 fresh lettuce 1 yellow pepper 1 bunch cherry tomatoes 1 cucumber 1 mango
Coconut mayonnaise
2 dl coconut cream 1 tbsp mayonnaise 1-2 tsp cane sugar 1-3 chillies salt to taste
Avocado wasabi mayonnaise
1 tbsp mayonnaise 1 avocado 1-3 tsp wasabi 1 lime juice salt and pepper
Wash and prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and peppers (without the seeds). Cut the mango into small cubes.
Cut open the can of coconut cream and spoon the solid cream into a bowl. Pour off the coconut water.
Mix the coconut mayonnaise ingredients and spoon into a freezer bag (this will make a piping bag).
Cut the avocado in half, remove the seed and peel. Put in a chopper. Soften the lime first, then cut it in half and squeeze the juice over the avocado. Add the wasabi, salt, pepper and
mayonnaise to the myös and hur-rur-rurr, until thoroughly smooth. Spoon into a freezer bag (a piping bag comes with it).
Open a shallow glass, pour coconut mayonnaise over the bottom and press a torn lettuce leaf against the side. Then top with vegetables and mango. Drizzle the top
layer of crab salad with avocado wasabi mayonnaise and place the tiger prawns on the edge of the glass.
Dish the crab salad immediately.
