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SEAFOOD CUSTARD WITH SPOT PRAWN AND FENNEL SALAD

Food : Appetisers

SEAFOOD CUSTARD WITH SPOT PRAWN AND FENNEL SALAD

Ingredients

  • 20ml crustacean consomm√©
  • 30g egg
  • 40ml cream
  • 20g caviar
  • 10g sour cream
  • 1g chives
  • 100g spot prawn
  • 50g fennel
  • 20ml veloute
  • 2g dill
  • 30ml honey lemon dressing
  • Salt, pepper to taste

Method

  • Mix crustacean consomm√©, egg cream, veloute, salt and pepper, then steam for about 5 minutes. Cool down.
  • Mix spot prawn, fennel and chives in honey lemon dressing.
  • Layer salad and custard in a glass then arrange caviar, sour cream and dill for garnish.

Created by : Cheung Kit Ting, Chiki