Crab Tian with Spencer Gulf Prawn, Lycee and Ocean Salad

Crab Tian with Spencer Gulf Prawn, Lycee and Ocean Salad

Utensils

Round cylinder, scone cutter (or similar)

Small mixing bowls

Time

15 Minutes

Difficulty

Ingredients

For 4 people

  • 1 small jar crab meat
  • 4 Spencer Gulf prawns, peeled, head off (cooked)
  • 1 Avocado, finely diced
  • 1 Lemon
  • 50 grams Whole egg mayonnaise
  • 100 grams Seaweed Salad (available from your local sushi shop)
  • 1 Mango peeled
  • 1 Small tin lycee’s (these will be filled with the diced mango)
  • 1 Punnet Flowerdale Farm Micro Salad
  • 1 Punnet Flowerdale Farm Edible Flowers

Adjust Quantity

Featured Chef's Recipe

Jeffrey Tan

Method

  1. Combine the avocado with a squeeze of lemon and 25g of mayonnaise. Gently mix until ingredients are incorporated, being careful not mash the avocado. Position the cylinder/round cutter on the plate, and fill with the ¼ of the avocado mixture, for a smooth finish.
  2. Follow the same principle with the remaining mayonnaise and crab meat, to give a two tone effect. Gently remove the cylinder/round cutter.
  3. Place one cooked Spencer Gulf prawn in the centre of the layered avocado and crab mixtures.
  4. Place 20g of the seaweed salad to one side of the tian.
  5. Fill the lycee with the diced mango, and position on top the seaweed salad.
  6. To finish, garnish with Flowerdale micro salad and edible flowers.