Prawn Cocktail with Exotic Note

Exotic note / pineapple-mango chutney

1. At the beginning of the grill time, I always cook different chutneys that go well with all kinds of recipes. I peel the pineapple and the mango and cut them into cubes. Finely dice 1 spring onion and sauté the pineapple, mango and onion with a little olive oil, caramelize the sugar, then remove everything with 4 tablespoons of white wine vinegar and add about 100 ml of water. Now add the curry paste and 2 tablespoons of the curry spice mixture and let everything cook for 5-10 minutes. The chutney should remain a bit chunky. While the chutny is simmering, I cut the washed mini cucumber into small cubes, then fill the finished chutney with the cucumber cubes and then put them in a jar, which I rinsed with hot water beforehand. It can be kept in the refrigerator for up to 3 weeks.

Crab tower in the glass

1. Core the tomatoes and cut into cubes, clean and finely dice the spring onions, remove the shell from the crabs (pulp), cut the salmon into small cubes. Keep everything in individual bowls. Now add half of the onions to the tomatoes and the other half to the crabs, a teaspoon each of oil, a little salt and pepper. Then choose beautiful glasses and layer the prawn cocktail as we like. I have the chutney as the first layer then crab tomato salmon crab

1. With a piece of toasted brown bread or black bread.