Prawn Mousse With Orange And Watercress Salad Recipe

Click to rate
(229 ratings)

Prawn mousse with orange and watercress salad
Total Time40 mins

If you’re looking for a fishy starter for your next dinner party, try this prawn mousse for a really elegant dish that will get your menu off to an impressive start. Whether its Christmas day or just a weekend get together, try whipping up this flavoursome dish and everyone will be really impressed. With fresh prawns and plenty of citrusy juices, it’s a tasty way to start your meal.



  • 700g raw large prawns (shelled weight)
  • 5 large free-range egg whites
  • Tabasco sauce
  • juice of 1 lemon
  • 300ml double cream
  • brown shrimps, to serve
  • lemon wedges, to serve
  • orange segments, to serve
  • watercress, to serve

You will need


  • 6 buttered ramekin dishes or timbale moulds


  1. Put the prawns into a food processor and pulse to a purée, then add the egg whites, a good few shakes of Tabasco sauce, the lemon juice and a good pinch of sea salt. Put into a bowl, cover and chill in the fridge for at least an hour. Overnight is fine.
  2. Stir in the cream. Divide between the dishes and cover each one with a buttered circle of baking parchment.
  3. Heat the oven to 150C, gas 2. Put the dishes into a roasting tin and pour in enough hot water to come two-thirds of the way up the dishes. Bake for 20 minutes. Remove the parchment paper and invert on to a large plate. Cool, then put in the fridge for 2 hours or overnight. To serve, top with the shrimps and serve the salad on the side.