Sunday, 27 September 2009

Potted Prawns

225g unsalted butter
450g peeled cooked prawns
1/4tsp white pepper
1/4tsp mace
1/4tsp ground cloves
Dill to garnish

Melt the butter in a saucepan, add the prawns and heat very gently, without boiling. Add the pepper mace and cloves. Using a slotted spoon, transfer the prawns to small pots. Pour a little of the hot spiced butter into each pot.

Set the remaining spiced butter aside until the residue has settled, then pour over the prawns. Chill until the butter is firm. Store in the refrigerator for no more than 48 hours. Garnish with Dill, serve with fingers of hot toast.

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