Prawn Mousse



  • 20ml gelatine
  • 125ml cold water
  • 125ml boiling water
  • 450g cooked prawn tails
  • 30ml lemon juice
  • 30ml chopped onion
  • 60ml chopped celery
  • 10ml chopped dill
  • 180ml good-quality mayonnaise
  • 125ml cream, whipped
  • extra cooked prawns for garnishing


  1. Sprinkle gelatine over the cold water and set aside for 5 minutes.
  2. Pour over the boiling water and stir until dissolved.
  3. Put the prawns in a food processor and pulse until roughly chopped.
  4. Add in the lemon juice, onion, celery, dill and mayonnaise. Process until smooth.
  5. With the machine running, pour in the dissolved gelatine.
  6. Add in the cream and pulse to combine.
  7. Spoon the mixture into 3 small or 1 large loaf pan that has been oiled and lined with cling wrap. Put in the fridge to set.
  8. Unmould and serve garnished with prawns.