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Layered Prawn & Crab Nectarine Salad CakeServes 6
Ingredients
Base & Layers• 2 cups finely shredded crisp lettuce (iceberg or butter lettuce)• 4 firm ripe nectarines or peaches, thinly sliced (keep a few slices for garnish)• 300 g shredded crab sticks (or fresh picked crab)• 350 g cooked prawns, peeled and deveined• 2 spring onions, finely sliced• 4 radishes, very thinly sliced
• 80 g mange tout (snow peas), finely julienned and lightly blanched• 1 tablespoon black sesame seeds (plus extra for garnish)
Wasabi–Chilli Dressing
• 1 cup Japanese mayonnaise (Kewpie-style)• 1½ teaspoons wasabi paste (adjust to heat preference)• 2 tablespoons sweet chilli sauce• 1 tablespoon sesame oil• 1 tablespoon rice vinegar or lime juice• 1 teaspoon honey or maple syrup (balances the wasabi heat)• Pinch of saltMethod
1. Prepare the tin:
Line the base of a 20 cm loose-bottomed cake tin with baking paper and lightly oil or line the sides with acetate for a clean release.
2. Make the dressing:
Whisk together all dressing ingredients until smooth and silky. Taste — it should sing: creamy, tangy, sweet, and with a wasabi kick.
3. Mix the crab layer:
In a bowl, toss the crab sticks with about ⅓ of the dressing and the sliced spring onions until evenly coated.
4. Build the layers:
Base:
Pack the shredded lettuce evenly into the bottom of the tin and drizzle lightly with dressing.
Fruit layer:
Arrange half the nectarine slices on top of the lettuce and drizzle again.
Crab layer: Spread the crab mixture evenly over the nectarines, pressing lightly.
More fruit: Add another scattering of nectarine slices for that sweet contrast.
Prawn layer: Neatly arrange the prawns on top, overlapping slightly for a decorative finish.Final flourish: Drizzle generously with the remaining dressing — let it drip a little down the sides for that luscious, gloss.
1. Garnish:
Scatter over the mange tout and radish slices. Sprinkle with black sesame seeds, add extra nectarine fans, and finish with microgreens or coriander sprigs.1. Chill & Serve:
Refrigerate for at least 1 hour before unmoulding. Serve cold in elegant wedges with a little extra dressing on the side for those who love it saucy.Note. If the budget allows add chopped prawns to the crabstick mixture. Prawns love nectarines.

Cooks playground_Layered Prawn & Crab Nectarine Salad Cake

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