Potted Prawns

Name: Potted Prawns
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Ingredients: 600 g (1lb 5oz) cooked small prawns; 250 g (9oz) butter; 1/4 tsp ground mace; 1/2 tsp each cayenne pepper and freshly grated nutmeg; 1 tbsp. Worcestershire sauce; 2 tbsp. freshly chopped chives; 6 slices white bread to serve

If you love seafood you’ll enjoy this delicious prawn starter

By The GH Kitchen TeamPublished: 30 December 2008

Jump to recipe

Food, Cuisine, Dishware, Dish, Serveware, Recipe, Kitchen utensil, Ingredient, Side dish, Cutlery,

Preparation Notes: Plus overnight chilling

Advertisement - Continue Reading Below

Yields:

Prep Time:

15 mins

Cook Time:

10 mins

Total Time:

25 mins

Ingredients

600 g (1lb 5oz) cooked small prawns
250 g (9oz) butter
1/4 tsp ground mace
1/2 tsp each cayenne pepper and freshly grated nutmeg
1 Tbsp. Worcestershire sauce
2 Tbsp. freshly chopped chives
6 slices white bread to serve

Directions

1. Step 1
  Dry the prawns on kitchen paper. Clarify the butter by gently melting it in a small pan. Spoon off the white scum, then pour the clear butter into another pan, discarding any milky residue.
2. Step 2
  Add the mace, cayenne pepper, nutmeg and Worcestershire sauce to the clarified butter, season with salt and freshly ground black pepper, then heat through for 3min without letting the mixture boil. Take off the heat and cool slightly. Stir in most of the chives.
3. Step 3
  Divide the prawns among six 100ml (3½fl oz) ramekins and top with the flavoured butter. Sprinkle the remaining chives on top. Chill overnight.
4. Step 4
  Preheat the grill. Put the bread on a baking sheet and toast until golden. Cut off the crusts and slice each piece horizontally through the centre to make two slices. Toast the uncooked sides until golden. Carefully slice each piece in half diagonally and serve with the prawns.

Per Serving:

Calories: 474
Total carbs: 17 g
Sugars: 2 g
Total fat: 36 g
Saturated fat: 22 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time