Potted prawns with tomato and cucumber salad recipe

81 ratings Rate
  • Serves 4
  • 10mins to prepare, plus 1hr setting
  • 230 calories / serving
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Potted Prawns with Tomato and Cucumber Salad hero 1967b5f7 2015 401c 940d e511df0aabc9 0 472x310

Put prawns, dill, lemon zest and black pepper in a bowl and mix well. Place in a kilner jar, cut rounds of baking parchment to fit the top and cover prawns, compress down with a weight on top.

Melt butter and clarify by spooning off the clear liquid on top and discarding the cloudy part at the bottom.

Remove weight and paper from the prawns and spoon the clarified butter over them. Put baking parchment back on top and again compress with a weight. Let it set in the fridge for at least 1 hour.

Cut the tomatoes in half and, using a mandolin, slice the cucumber into thin ribbons and mix together. Serve the potted shrimps with bread and the salad.

 

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  • Ingredients

  • 325g (11oz) peeled prawns
  • bunch dill, chopped
  • 1 lemon, zested
  • cracked black pepper
  • 75g (3oz) butter, melted
  • 125g (4oz) small tomatoes
  • ½ cucumber
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  • Energy 956kj 230kcal 12%
  • Fat 16g 23%
  • Saturates 10g 50%
  • Sugars 2g 2%
  • Salt 3.6g 60%

of the reference intake
Carbohydrate 1.8g Protein 19.1g Fibre 0.8g

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