Prawns Quick

Potted prawns with toast

Name: Potted prawns with toast
Prep time: 60 min
Total time: 60 min
Yield: 8
Ingredients: 125g unsalted butter; 4 spring onions, chopped; 1/2 cup (150g) whole-egg mayonnaise; 2 tablespoons lemon juice; 2 tablespoons horseradish cream; 1 tablespoon chopped flat-leaf parsley; 1/4 teaspoon cayenne pepper; 500g small cooked prawns, peeled (to give 300g); Dill sprigs and toasted baguette, to serve

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Enjoy the weekend with an afternoon garden party menu, and let your guests help themselves to a series of delectable bites.

125g unsalted butter
4 spring onions, chopped
1/2 cup (150g) whole-egg mayonnaise
2 tablespoons lemon juice
2 tablespoons horseradish cream
1 tablespoon chopped flat-leaf parsley
1/4 teaspoon cayenne pepper
500g small cooked prawns, peeled (to give 300g)
Dill sprigs and toasted baguette, to serve

Method

1.

Melt butter in a pan over low heat, then cool. Process spring onion, mayonnaise, juice, horseradish, parsley, cayenne and half the prawns in a processor until roughly chopped. Place in a bowl, season, then fold in whole prawns (halve if too large). Divide among eight 1/2 cup (125ml) ramekins or a 1-litre dish, smoothing the top. Pour over melted butter, leaving behind any milk solids in the bottom of the pan. Chill for 30 minutes or until set. Garnish with dill and serve with toast.

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