12 fresh prawns (don’t use frozen ones)
75 gr. lobster
50 gr. crab
25 gr. caviar
1 tablespoon curry
1 tsp fresh ginger
25 gr. toasted almonds
4 tablespoons liquid cream
3 tablespoons port
Peel the prawns when raw and slice thinly. Place in a china pot, add the lobster and crab.
Pour mango and lemon juice, add ginger and salt. Marinate for 1 hour.
Meanwhile, use a different china pot to mix curry, cream, port, and ginger.
Pour this cream into the seafood and stir gently.
Top it with almonds and caviar.
Serve with brown bread toasts before lunch or dinner.