Christmas Tropical seafood cocktail

Christmas Tropical seafood cocktail

Christmas Tropical seafood cocktail
Christmas recipe taste

serves 6

Ingredients of Christmas Tropical seafood cocktail
200ml coconut milk
1 tbs grated fresh ginger
1 lemongrass stem (pale part only), finely chopped
1 long red chilli, seeds removed, finely chopped
150g thick Greek-style yoghurt
2 tbs finely chopped mint leaves, plus extra leaves to serve
Grated zest and juice of 1 lime, plus extra lime wedges to serve
300g small cooked prawns, peeled
1 small cooked lobster, halved, meat cut into 2cm cubes
200g fresh crabmeat (see note)
1/4 small iceberg lettuce, shredded

Description of Christmas Tropical seafood cocktail
Place coconut milk in a pan with ginger, lemongrass and half the chilli. Bring to the boil over medium heat, then simmer over low heat for 2 minutes or until thickened (it will be quite thick). Set aside for 30 minutes to infuse, then strain into a large bowl, pressing down well on solids. Discard solids, then stir in yoghurt, mint, lime zest and juice, and remaining chilli.

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

Notes & tips for Christmas Tropical seafood cocktail
Fresh crabmeat is from fishmongers.
You can vary the seafood according to what is available, or use extra crab and prawns in place of the lobster if you prefer.

Source - taste.com.au