Townsville Bulletin - Townsville Eye - - FOOD -

Serves: 4

IN­GRE­DI­ENTS 250ml kew­pie may­on­naise ¼ tsp yuzu kosho 2 tsp yuzu juice 12 cooked and peeled prawns 4 small cooked More­ton Bay bugs 1 small cooked sand­crab Lime cheeks, to serve

METHOD Com­bine may­on­naise, yuzu kosho and yuzu juice in a small bowl, add a lit­tle hot wa­ter to thin the softly whipped cream. Mound crushed ice on to plates or a plat­ter and ar­range seafood on top, serve with yuzu may­on­naise and lime. Alas­tair Mcleod is chef and co-owner of Al’Freshco. al­freshco.com.au

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