Chef Jason Parsons took the usual shrimp cocktail and added a coconut and chili marinade to add spice and Thai flavours.
Thai shrimp cocktail
Ingredients:
Shrimp
- 26 raw shrimp, peeled and deveined
- 1 whole red Thai chili, seeded and chopped fine
- 1 tsp fresh ginger, chopped fine
- 1 cup fresh basil, roughly chopped
- 1 cup coconut milk
- 1 cup of pineapple juice
- 2 tbsp grapeseed oil
Sauce
- 10 tomatoes, charred and seeded
- 1 clove of garlic, finely chopped
- 2 shallots, finely chopped
- 1 cup fresh basil leaves
- 1 pinch wasabi paste, to taste
- 1/4 cup grated horseradish
- 1 tbsp grapeseed oil
Method:
Shrimp
In a bowl, mix the Thai chili, ginger, fresh basil, coconut milk and pineapple juice. Add the raw shrimp, mix well and leave to marinate overnight.
When the shrimp have marinated, strain off the juice and sauté in a hot fry pan using the grapeseed oil. Season with salt and pepper and set aside to cool.
Sauce
In a large pot, using the grapeseed oil, sauté the shallots and garlic. After a few minutes add in the charred and seeded tomatoes and cook down over medium heat. Add in the fresh basil and cooled juice.
Pour into a bowl, season with salt and pepper and chill.
Once cool, add the wasabi paste and grated horseradish. Serve chilled.
Courtesy Jason Parsons
Peller Estates
@chefparsons