Recipe by bluemoon downunder
A tasty and elegant entree that is quick to make and can be prepared several days ahead so that there is one less thing to take you away from your guests when you have a dinner party. Obviously you will get the best results if this is made with fresh prawns, so buy your prawns from somewhere and someone whom you can trust! Because these prawns are made in individual ramekin pots or dishes, they are equally suitable for taking to work for lunch. I have no idea where I got this recipe from originally. It's been in my recipe files for years.
Top Review by louise.coales
Delicious! Served this as my Christmas day entree and it was a hit. I am making more for my New years eve party. Was just as tasty cold as it was hot, we ate these with hot brown toast and a wedge of lemon on the side. Took 5 minutes to make and popped then in the fridge the night before, a fantastic recipe, thanks
- 600 g prawns (peeled weight)
- 185 g butter
- 1⁄4 teaspoon ground mace
- 1⁄4 teaspoon nutmeg
- 1 pinch cayenne
- 1 teaspoon mixed spice
- fresh ground black pepper, to taste
- additional butter
Directions See How It's Made
- Cut prawns into small pieces.
- Melt butter in a large sauté pan and when foam subsides, add prawns and mace, nutmeg, cayenne, mixed spices and pepper.
- Toss in butter for a few minutes.
- Spoon into four small ramekin pots or dishes.
- Press lightly, and cover with melted butter. If necessary, melt a little additional butter and spoon over tops of prawns.
- Cover each pot with a round piece of aluminium foil and chill in the refrigerator.
- Serve with hot toast, crackers or triangles of pita bread that has been warmed in the oven.
- Chef's Notes: Chopped crab or lobster meat may be prepared in the same way. Potted prawns may be kept in the refrigerator for up to one week.