Search Over 15,000 Recipes

Advanced Search

Ingredients

Exclude

Recipes from: Celebrity Chefs
Member Chefs
Both
Recipes must have: Video Photo

Potted Prawns

Could be made one day before and can be made up to two days before.

200 g unsalted butter
1 teaspoon ground mace (can use nutmeg)
1 tablespoon finely chopped French tarragon, plus extra whole leaves, to scatter
500 g cooked medium king prawns (you’ll need 250 g picked prawn meat)
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
3 teaspoons verjuice or lemon juice
4 thick slices bread
rocket leaves and lemon wedges, to serve

Measurement Conversion Calculator

To clarify the butter, heat butter in a shallow frying pan over medium heat until melted then add the mace and continue to cook until it is nut-brown. Remove from the heat, add tarragon and leave to cool in a jug for 15 minutes or until the butter solids separate and the flavours have infused then add the tarragon. You should have 160 ml melted clarified butter (the clear liquid on the top, not the milky residue in the bottom).
Peel and clean prawns, removing the veins. Using two forks, shred prawn meat, then mix in salt and pepper. Add verjuice and mix in well. Transfer to a large bowl, then pour in three-quarters of the clarified butter, making sure you leave any solids that have separated from the butter behind. Stir through and adjust seasoning if necessary, then divide prawn mixture between four ½ cup-capacity ramekins or place in a 2-cup capacity mould, pressing down to compact and smooth the surface with the back of a spoon. Sprinkle over tarragon leaves, then pour enough clarified butter over to seal with a thin layer, making sure that the prawn meat is completely covered. Refrigerate until butter is set.
To serve: remove from the refrigerator 10 minutes before serving.
Just before serving preheat fan-forced oven to 200°C (400°F).
Brush bread with the remaining clarified butter, then place on a baking tray and bake for 5 minutes or until crisp.
Serve potted prawns with toast, some rocket leaves and wedges of lemon to the side.

No Rating

Rannie December 2010

It looks very tasty, indeed.. Will definitely have to try this one!!!

Reply to this comment | Report abuse
Amira June 2010

this looks so nice now I have recipe will B making often thanx Maggie 4 sharing the recipe with us all

Reply to this comment | Report abuse
Brian December 2009

i love watching maggie's show

Reply to this comment | Report abuse
More
You will need to be a member to leave a comment - Log in / Register

Add a new comment

Name:

E-Mail:

Password: