Instead of the traditional prawn cocktail, this deconstructed piece of art gives another rendition to the traditional british dish. Crab was freshly bought off the market in the morning, cooked n peeled after. The prawn was deep fried with batter and coconut into crispy bites. The dish was finally squeeze in with a cream made from prawn leftovers like their head, shell and prawn. The cream tasted more like chili crab and no prawn taste.

The tomato on the side serves as palate cleanser that was soak in bloody mary for 3 weeks. The blood mary flavour from the tomato was really intense and full of flavour!