Kung Phet Aspic


  • 2 tbsp gelatine
  • 60ml (1/4 cup) cold water
  • 850ml tomato juice
  • 120ml (4 oz) vodka
  • 60ml (2 oz) gin
  • 2 tsp Worcestershire sauce
  • 3 tsp sugar
  • 1/4 tsp salt
  • 1/4 tsp celery salt
  • 1 tsp vinegar
  • 1 tbsp catsup
  • 1/4 tsp mustard powder
  • 450g (~1 lb) cooked prawns, shelled and de-veined
  • 120g (4 oz) Chinese celery, diced
  • 140g (`4 1/2 oz) cucumber, peeled, de-seeded and diced and drained
  • 60g (2 oz)spring onions, chopped
  • celery leaves, fresh parsley and cucumber slices, to garnish

Place the cold water in a heat-proofcup then sprinkle the gelatine over the top. 
Place the cup in a small saucepan containing 12mm water. 
Place over gently heat and cook, stirring constantly, until all the gelatine dissolves. 
Take off the heat and set aside.
In the meantime, combine the tomato juice, vodka, gin, Worcestershire sauce, sugar, salt, celery salt, vinegar, catsup and mustard powder. 
Stir to combine then add the gelatine and mix thoroughly. 
Set aside until slightly thickened.

Take a 2litre mould and grease this lightly. 
Set in a bowl containing ice cubes then spoon a little of the aspic mix into the base (about 3mm deep) of the mould. 
When this has set arrange a ring of the prawns decoratively on the aspic. 
Now mix the remaining prawns the celery, cucumber and spring onions with the remaining aspic. 
Pour into the mould and chill thoroughly until set.
When ready, warm gently then turn onto a serving plate. 
Garnish with the celery leaves, fresh parsley cucumber slices then serve with Remoulade Sauce.

Remoulade Sauce
(prepare a day in advance)


  • 360 ml (1 1/2 cups) thick  mayonnaise
  • 2 Tbsp grated horseradish
  • 120 ml (1/2 cup) Creole mustard (or prepared yellow mustard)
  • 1 Tbsp Worcestershire sauce
  • 1 tsp hot pepper sauce Tobasco or Linghams
  • 120 ml (1/2 cup) finely diced green onions
  • 60 ml (1/4 cup) finely diced Chinese celery
  • 2 Tbsp minced garlic
  • 60 ml (1/4 cup) finely chopped parsley
  • 1/2 Tbsp lemon juice
  • salt and cracked black pepper to taste


  1. In a mixing bowl, combine all of the above ingredients, whisking well to incorporate the seasonings. 
  2. Once blended, cover and place in the refrigerator overnight. 
  3.  When ready, remove from refrigerator and adjust seasonings to taste.