Wooohooo cocktail time
600 gram chopped pineapple
1/2 cup of caster sugar
4 kaffir lime leaves, remove the middle stalk
500 ml santan (coconut milk)
140 ml vodka
Juice of one lime
Ice
Directions:
1. Blend pineapple and sugar in the blender till smooth. Add the kaffir lime leaves, coconut milk and vodka and blend till smooth
2. Blend with ice serve immediately in tall glass
Ingredients:
25 g butter
60 ml water
¼ tsp salt
40 g flour
1 egg
For the prawn cocktail:
100 g prawns (cooked and peeled)
1½ tbsp mayonnaise
1 tsp ketchup
1 dash Worcestershire sauce
1 dash Tabasco
White pepper
1 handful rocket (roughly chopped)
Paprika (for decorative sprinkling)
Directions:
Preheat the oven to 180 C. Heat the water in a pot, dissolve the butter and salt in it, then, removing it from the heat, and gradually work in the flour with a wooden spoon. Beat until you have smooth dough which pulls away from the pan. Incorporate the egg until well combined and shiny. Using a piping set, create small mounds of pastry on a non-stick baking tray. Make sure you place them well apart, as they will rise. Bake them for ca. 30 – 35 minutes, until golden brown.
For the prawn cocktail, combine all ingredients save the rocket and paprika in a bowl. Top the choux pastry bases with some rocket, then spoon on the prawn cocktail and sprinkle with paprika just before serving.
The choux pastry can be prepared 3 days in advance, then stored in an air-tight container
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