Name: Culprit’s crayfish cocktail
Prep time: 120 min
Cook time: 35 min
Total time: 155 min
Yield: 4
Ingredients: Marie rose sauce; 50 gram mayonnaise*; 15 gram tomato ketchup; 1/2 teaspoon Worcestershire sauce*; 1/2 teaspoon hot sauce (we used Huffman’s Original Chilli Pepper Not Too Hot Sauce)*; squeeze lemon juice; sea salt; Tomato-water jelly; 5 ripe tomatoes; 2 gold-strength gelatine leaves; 1/4 teaspoon Kaitaia Fire chilli sauce; 1/2 teaspoon flaky sea salt; To serve; 1 poached crayfish tail; 1/4 iceberg lettuce, chopped; flaky sea salt; 1 avocado, diced; 1/2 teaspoon black sesame seeds, toasted; pinch smoked paprika; squeeze lemon juice

Culprit’s crayfish cocktail

Auckland's Culprit restaurant shares their coveted crayfish cocktail recipe. A sophisticated version of its cousin the prawn cocktail, this recipe stars marie rose sauce, tomato-water jelly and succulent crayfish

Serves 4

Prep

Cook

35M

Total

2H 35M

Skip to Recipe

This recipe was first published in Taste magazine.

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Ingredients

Marie rose sauce

50 gram mayonnaise*

15 gram tomato ketchup

1/2 teaspoon Worcestershire sauce*

1/2 teaspoon hot sauce (we used Huffman’s Original Chilli Pepper Not Too Hot Sauce)*

squeeze lemon juice

sea salt

Tomato-water jelly

5 ripe tomatoes

2 gold-strength gelatine leaves

1/4 teaspoon Kaitaia Fire chilli sauce

1/2 teaspoon flaky sea salt

To serve

1 poached crayfish tail

1/4 iceberg lettuce, chopped

flaky sea salt

1 avocado, diced

1/2 teaspoon black sesame seeds, toasted

pinch smoked paprika

squeeze lemon juice

Method

1.Combine all Marie Rose sauce ingredients together in a bowl. Adjust the seasoning.

2.Prepare tomatoes by blending in a food processor and then hanging in a cloth over a sieve and bowl, allowing the clear tomato water to drip through. Allow to sit for 1-2 hours.

3.Bloom gelatine by soaking in cold water. Heat tomato water in a saucepan until hot, but not boiling.

4.Squeeze gelatine to remove excess water and add to tomato water. Stir until dissolved with saucepan off the heat. Stir in Kaitaia Fire sauce and sea salt.

5.Line a small bowl or container with plastic wrap and pour in the tomato-water jelly and refrigerate until set.

6.Cut the crayfish into bite-sized pieces, and dice the tomato jelly into 1cm cubes.

7.In medium-sized glass tumblers or martini glasses, layer up ingredients, starting with iceberg lettuce. Season lettuce with a bit of sea salt, add crayfish, diced avocado, Marie Rose sauce, tomato-water jelly, black sesame seeds, smoked paprika, a bit more sea salt and a squeeze of lemon juice.

Check label if eating gluten-free.

Note

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Ingredients

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