Potted Prawns | Easy Starter | CAH Show - May 22 | Highlights

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

shrimp

🥗Healthier: scallops

💰Cheaper: canned tuna

Scallops offer a similar texture, while canned tuna is more affordable.

Melt a big knob of butter in a pan until about halfway melted.

Do not stir the butter while it's melting; let the solids sink to the bottom.

Once melted, clarify the butter by separating the liquid from the solids.

Take your time to clarify the butter for a better end result.

Prepare the melba toast by carving down the middle of the toast and cutting it into triangles or fingers.

Rub out the crumb part of the toast to make it smooth for toasting.

Toast the melba toast until it's nice and curved.

Fill a pot with Atlantic and tiger prawns, pouring the clarified butter over them generously.

Carefully pour out the clarified butter, stopping before the milk solids go in.

Add curly parsley and lemon juice to the prawns and butter mixture.

Let the mixture set in the fridge for about half an hour or in the freezer for 10 minutes.

Plate the potted prawns directly onto the plate.

Serve with five pieces of melba toast and a handful of garden leaves, garlic chard, and pea shoots.

Dress the leaves with lemon juice, salt, and pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens