Potted Prawn Paste
Ingredients:
= 400 gr fresh small cooked peel prawns
= 175 gr unsalted butter
= 150 ml olive oil
= 1/4 level tsp cayenne pepper
= 15 gr resh basil, reserving
= 6 decorative leaves and roughly chopping the rest
= juice 2 limes
= salt
To serve:
= 150 gr savoury wheat crackers
(you also need (6x120ml) ramekins)
Way to make it:
1. Make the clarified butter, melting it in a small pan over a low heat. Remove from the heat, let it cool and then carefully spoon off the liquid butter into a small bowl, discarding the white solids at the bottom of the pan.
2. Put the peeled prawns and the olive oil in a blender and blend to a paste, which should take about 1 minute on a high speed.
3. Gradually stir in the cayenne pepper, 1/4 level teaspoon of salt, chopped basil and, initially, half the lime juice; the mixture should be moist but not wet, so add the rest of the lime juice only if it looks as if the prawn paste will absorb it.
4. Spoon the paste into the ramekins and then pour the tepid clarified butter over to completely cover. Arrange a reserved basil leaf on top, then transfer the ramekins to the fridge. Chill for at least 1 hour, or until the butter has set. Serve chilled with the savoury crackers.
1. Make the clarified butter, melting it in a small pan over a low heat. Remove from the heat, let it cool and then carefully spoon off the liquid butter into a small bowl, discarding the white solids at the bottom of the pan.
2. Put the peeled prawns and the olive oil in a blender and blend to a paste, which should take about 1 minute on a high speed.
3. Gradually stir in the cayenne pepper, 1/4 level teaspoon of salt, chopped basil and, initially, half the lime juice; the mixture should be moist but not wet, so add the rest of the lime juice only if it looks as if the prawn paste will absorb it.
4. Spoon the paste into the ramekins and then pour the tepid clarified butter over to completely cover. Arrange a reserved basil leaf on top, then transfer the ramekins to the fridge. Chill for at least 1 hour, or until the butter has set. Serve chilled with the savoury crackers.
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