Avocado Prawn Jelly Salad

Name: Avocado Prawn Jelly Salad
Ingredients: 1 small head of frisée (curly endive); juice and grated zest of 1 lime; 2 tbsp tomato ketchup; ½ tsp Tabasco; 1 bunch of fresh chives, chopped; 125 g/4½ oz.nice peeled prawns (shrimp); 125 g/4½ oz.nice peeled prawns (shrimp); 1 avocado, peeled, pitted and cut into elegant slices; 12 fat olives stuffed with pimento, sliced; 12 fat olives stuffed with pimento, sliced; 3 tbsp mayonnaise; 1 pack (85 g/3 oz) lime jelly crystals (enough to make 500 ml/18 fl oz. generous 2 cups jelly); 1 pack (85 g/3 oz) lime jelly crystals (enough to make 500 ml/18 fl oz. generous 2 cups jelly); 100 ml/3½ fl oz. scant ½ cup vodka (optional, just use water if you like); 100 ml/3½ fl oz. scant ½ cup vodka (optional, just use water if you like)

Preparation info

Klingon Party Food For
6

Difficulty
Medium

Appears in

Salmagundi

By Sally Butcher

Published 2014

About

Once upon a time, all housewives had jelly moulds, knew how to use aspic, polished all their cutlery once a week, went to the hairdresser at least once a fortnight and had dinner parties at least once a month. No, not Stepford. The UK. Circa 1975. Jelly was very big in the 70s. Not just sweet, but savoury and all sorts of crossovers, some of them quite vile. This, however, is just plain fun, and a little bit fabulous.

Ingredients

Method