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Potted prawns with Melba toast recipe

Potted prawns with Melba toast recipe

28 ratings

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  • Serves 6
  • 5mins to prepare and 10mins to cook, plus 5mins cooling and 1hr 30mins chilling
  • 300 calories / serving


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
If you haven't got any white bread, try using brown instead

Each serving contains

  • Energy

  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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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