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Potted Prawns II
Potted Prawns II is a traditional British recipe (based on a traditional recipe from Lancashire) for a classic dish of cooked and peeled small prawns set in butter flavoured with mace, lemongrass, lemon and mint. The full recipe is presented here and I hope you enjoy this classic British version of: Potted Prawns II.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
4
Rating: 
Tags : Herb RecipesBritish Recipes
This is a classic modern twist on the traditional
Potted Morecambe Bay Shrimps recipe that uses fresh herbs and spices with lemon to flavour the clarified butter.
Ingredients:
100g unsalted butter (for clarifying)
100g unsalted butter, softened
2 tsp
anchovy essence
1 blade of
mace
1
lemongrass stalk, bruised
2 strips of
lemon zest
1 sprig of mint, finely shredded
200g small pink prawns, cooked and peeled
4 leaves of
flat-leaf parsley (or coriander), to garnish
freshly-ground black pepper, to taste
Method:
Heat the butter you are going to clarify in a small pan over gentle until melted. Turn up the heat a little and allow most of the milk solids to burn off (but be careful that the butter itself does not burn). The butter is considered clarified when there are only a few brown bits in the base of the pan and the liquid is a clear golden colour.
Take off the heat and allow the butter to cool slightly. Pass through a fine-meshed sieve into a jug. Pour about a 5mm depth of the clarified butter into the bases of four chilled 100ml volume dariole moulds. Carefully push a parsley leaf into the butter then return to the refrigerator to set.
Place the remaining butter in a heavy-based pan then add the anchovy essence, mace, lemongrass, lemon zest and mint. Allow the butter to just melt then take off the heat (remove the lemongrass, lemon zest and mace) and add the prawns. Adjust the seasoning to taste (the butter and prawns will be salty, but black pepper is beneficial) then remove the mace.
Take the chilled dariole moulds out of the refrigerator and divide the prawn mixture between them, ensuring you press down so the mixture is densely packed. Return to the refrigerator for about 30 minutes, or until just beginning to set.
Just before serving place each dariole mould in a small bowl of hot water for a few seconds then flip over and turn out onto a plate.
