COQUETEL DE CREVETTES

COQUETEL DE CREVETTES

INGREDIENTS

1. Shelled prawns - 0.250kg
2. Mayonnaise - 0.150 Lt
3. Worcestershire S - Few Drops
4. Tobasco / Capsico S - Few Drops
5. Tomato Sauce - 0.010kg
6. Lettuce - 150 kg
7. Lime - 1 No
8. Egg - 1No
9. Stuffed Olives - 2No
10. Parsely - 0.020Kg
11. Salt - To Taste

METHODS:

• Clean, wash, devein and boil prawns.
• Combine with mayonnaise, w sauce, tobasco sauce and tomato sauce to make a cocktail sauce .
• Shred lettuce leaves, retain thiny leaves for garnish.
• Chop parsley, slice lemons.
• Hard boil egg and slice neatly , slice olives.
• Combine the prawns, chopped parsley and cocktail sauce, check for seasoning.
• Arrange the bottom of a cocktail cup with shredded lettuce ; place the prawn mixture over it .
• Garnish with a slice of hard boiled egg placed over and topped with a slice of stuffed olive, a lettuce leaf at the side rim of the cup or a whole prawn turned down at the rim of the cup and lemon butterflies.

STANDARDS:

~ Colourful with creamy pink colour for cocktail sauce .
~ Prominent flavour of prawns.