Nothing says summer by the water like our entrée of
Gold Coast tiger prawn tian & crab remoulade with
avocado & pink pepper
Image courtesy of Eat South Bank
2 kipfler potatoes, scrubbed
vegetable oil, for shallow frying
¼ cup best-quality mayonnaise
220 g cooked crab meat
¼ celery stalk, finely diced
2 ripe avocados, roughly chopped
¼ red onion, finely diced
juice of ½ lemon
200 g cooked prawns, peeled and chopped
sea salt and freshly ground black pepper
2 large handfuls of baby watercress
2 tablespoons salmon roe
½ tablespoons pink peppercorns
extra-virgin olive oil
Using a mandolin or sharp knife, thinly slice the kipfler potatoes into thin rounds. Rinse well under cold water to remove the excess starch then pat dry with paper towel.
Heat some vegetable oil in a large, shallow frying pan to 160°C. Fry the potato slices until crisp and golden. Carefully remove from the oil using a slotted spoon onto paper towel. Lightly season with sea salt. Set aside.
In a mixing bowl, combine the mayonnaise, crab and celery, season with sea salt and white pepper. Cover and refrigerate until required.
In a separate bowl, combine the avocado, red onion and lemon juice. Season to taste with sea salt and black pepper.
Line a baking tray with baking paper. Using an egg ring or similar rectangle mould, layer the avocado about 1 cm thick in the mould. Top with a 1 cm layer of the crab mixture then finish with a layer of chopped prawns. Repeat to make six tian. Cover then refrigerate for at least two hours before serving.
To serve, use a spatula to carefully transfer a tian to the centre of each serving plate. Top with the watercress and some kipfler crisps. Dot the salmon roe and scatter a few pink peppercorns around the plate. Finish with a drizzle of extra-virgin olive oil and a lemon wedge.