Potted prawns with Melba toast recipe

  • Serves 6
  • 5mins to prepare and 10mins to cook, plus 5mins cooling and 1hr 30mins chilling
  • 300 calories / serving
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Potted prawns with Melba toast HERO

Melt 200g (7oz) of the butter in a saucepan with the spices, lemon zest and some black pepper over a low heat. Remove from the heat to cool for 5 minutes. Stir in the prawns then divide between six ramekins. Press down.

Melt the remaining butter in a pan over a low heat. Remove from the heat and scoop away any milk solids. Spoon the clarified butter over the prawns. Cover with clingfilm and chill for 1 hour 30 minutes until set.

To make the Melba toast, heat the grill to a medium heat. Toast the bread then remove the crusts. Run a knife through the middle of each slice to make two wafer-thin slices. Cut the toast into triangles, then return to the grill for 3 minutes until lightly golden and curled.

Remove the potted prawns from the fridge 15 minutes before serving, to come to room temperature. Serve with the toast, rocket leaves and lemon.

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  • Ingredients

  • For the potted prawns

  • 300g (13oz) salted butter
  • ground mace, a pinch
  • fresh nutmeg, a generous grating
  • ¼tsp cayenne pepper
  • ½ lemon, zested
  • 500g (1lb) cooked and peeled prawns
  • For the Melba toast

  • 3 slices granary or white bread, thickly sliced
  • rocket leaves, to serve
  • lemon wedges, to serve
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  • Energy 1240kj 300kcal 15%
  • Fat 21g 30%
  • Saturates 13g 65%
  • Sugars 1g 1%
  • Salt 3.5g 58%

of the reference intake
Carbohydrate 6.9g Protein 20.1g Fibre 0.3g


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