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