Prawn, crab and apple salad

Ingredients

• 50 g Fresh crabmeat
• 4 nos Tiger prawn
• ½nos lemon
• 2 nos Bay leaf
• 5 g Black pepper Corn
• 20 g Celery slices
• 1 nos Onion cut wedges
• 1 nos Apple green cubed
• 2 tablespoons Mayonnaise
• 1 tablespoon Grain Mustard
• 1 nos Tomato skinless deseeded and cubed
• 10 g Mixed green
• 1 nos Shallot chopped
• 1 nos Red chili chopped
• 10 ml Olive oil
• 2 Sprigs parsley chopped
• 15 ml Tomato Juice
• 3 Slices smoked salmon
• Salt
• Sugar
• Pepper

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Preparation

• Heat water (350ml) to a steady simmer then add the lemon, bay leaf, black pepper corn, celery and onion.
• Let it boil for a few minutes, then add the prawns and boil for 1-2 minutes until cooked.
• After they are lightly cooked, take them out and plunge into ice water to instantly let them cool down.
• Then take off the shells leaving only the tails. Mix the chopped onions, chili, olive oil, parsley and then season with salt pepper.
  
• Then add the mixture to the boiled prawns . Take the crabmeat & mix with the cubed tomatoes and apple.
• Then add the mayonnaise and a bit of the grain mustard, season with salt and pepper and mix well.
• In a pan, warm the tomato juice with salt, pepper and sugar.
• Place the crabmeat mixture in a ring on a plate and top it with smoked salmon & arrange the marinade prawns on top.
  
• Garnish with bit of salad. Pour the heated tomato juice around it.

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