Potted Prawns with Cucumber Pickle
12/12/2017 - Starters and Nibbles
Serves 2 as a light lunch or 4 as a starter.
250g Frozen prawns – defrosted overnight in a sieve in the fridge until dry.
125g Unsalted Butter
1 tsp Mace
½ tsp each Chilli flakes (crushed), Mixed Spice and Ground Black Pepper
Melt the butter in a saucepan over a gentle heat. When just frothing take off the heat and skim off the opaque layer.
Put the prawns into a frying pan, add a little of the butter to stop them sticking and add the spices. Toss for a couple of minutes until the prawns and spices are well mixed and very hot.
Spoon the prawns into a suitable pot – I use a kilner jar, but you could use individual ramekin dishes or small glasses and gently press down with the back of a spoon then pour over the butter ensuring that the prawns are covered. You can always clarify a little more butter if needed.
Cover and refrigerate until needed. It lasts a week in the fridge and also freezes very well.
Remove from the fridge and 30 minutes before serving.
A quarter of a cucumber finely sliced
200ml Cider Vinegar
30g Caster Sugar
2tsp Yellow mustard seeds
A generous pinch of Salt and a couple of grinds of Black Pepper
In a small Kilner or a jam jar with a lid, layer the Cucumber with the Dill and Mustard Seeds finishing with a couple of grinds of Black Pepper.
Mix the Vinegar, Sugar and Salt and pour over the Cucumber.
Ensure the top layer is submerged, add a little more vinegar if necessary and seal the jar.
Allow to mature for at least 24 hours before serving – this will last for months in the fridge.
Serve together on toasted sourdough or good quality warm baguette.