Potted Prawns

1. 1

   Cut prawns into small pieces.

2. 2

   Melt butter in a large saute pan and when foam subsides, add prawns and mace, nutmeg, cayenne, mixed spices and pepper.

3. 3

   Toss in butter for a few minutes.

4. 4

   Spoon into four small ramekin pots or dishes.

5. 5

   Press lightly, and cover with melted butter.

6. 6

   If necessary, melt a little additional butter and spoon over tops of prawns.

7. 7

   Cover each pot with a round piece of aluminium foil and chill in the refrigerator.

8. 8

   Serve with hot toast, crackers or triangles of pita bread that has been warmed in the oven.

9. 9

   Chef's Notes: Chopped crab or lobster meat may be prepared in the same way.

10. 10

    Potted prawns may be kept in the refrigerator for up to one week.

* Per serving · 4 servings · Values may vary.

No additional tips available.