Prawns On Tomato Orange Mold
|Tomato juice||1 Liter (3/4 Pint)|
|Worcestershire sauce||To Taste|
|Tabasco sauce/Chili sauce||To Taste|
|Gelatin||1⁄2 Ounce (22 Gram)|
|Prawns||8 Ounce (250 Gram, Frozen Or Canned)|
Cut up the oranges and lemon, leaving the rind on, put into a pan with 900 ml/l1/2 pints of the tomato juice, slowly bring to the boil and simmer very gently for 5 minutes.
Strain through a colander or a large sieve, squeezing the fruit when it is cool to release all the juice.
Flavour with Worcestershire sauce, Tabasco or chilli sauce and salt, remembering that the flavour will be far less sweet when cold.
Soften the gelatine in the remaining tomato juice, then dissolve over simmering water.
Stir into the mixture and let it cool completely.
Arrange the prawns loosely around the base of a 1 litre/1 3/4 pint mould and sprinkle in the fresh herbs — parsley or coriander leaf would be the best choice.
Pour in the cooled liquid and chill thoroughly until set.