Good dinner party starter or lunchtime snack, quick and easy to make using cooked frozen prawns
- 150g (5oz) butter
- 400g (14oz) cooked prawns, defrosted if frozen
- Zest of ½ lemon
- Pinch of cayenne pepper
- Pinch of nutmeg
- Salt and ground black pepper
- 4-6 sprigs of dill, for garnish
- Melba toast or crispbreads, to serve
- 4-6 small pots or dishes
Melt the butter in a pan, add the prawns and cook over a gentle heat for 3-4 mins, or until the prawns are hot.
Stir in the lemon zest, cayenne pepper nutmeg and seasoning. Divide prawns between the pots or dishes and pour the butter over the top.
Leave the mixture to cool so that the butter sets.
Once cold, the prawns may be refrigerated for up to 2 days, but remove the pots/dishes from the fridge about 10-15 mins before serving, to allow them to warm slightly.
Garnish each pot/dish with a sprig of dill and serve with Melba toast or crispbreads.
Top tip for making Potted prawns
If this recipe is prepared more than a day in advance, make sure the prawns are completely covered with butter to stop them drying out - so add a little more butter, if necessary