Potted Prawns

(Serves 4)

Ingredients:                               Time to Prepare:  15mins
200g unsalted butter
240g raw tiger prawns (fresh or frozen)

¼ teaspoon cayenne pepper

¼ mace

¼ celery Salt
Juice of ½ lime
Pinch table salt

Method:

1. First melt the butter over a low heat and while the butter is melting chop all but 4 of the tiger prawns into smaller chunks.  (If using frozen prawns, ensure they are defrosted and patted dry with kitchen roll before starting.)
2. When the butter has melted keep it on the heat until milky white solids start to form.
3. Pour the clear (clarified) butter into another pan, discarding the whitish solids in the first pan.
4. Add all ingredients to the pan with the clarified butter (including the 4 whole prawns) and cook on a low heat until the prawns are cooked through.
5. Spoon the prawns into each of the ramekins popping a whole prawn on the top of each one.
6. Pour the melted clarified butter left in the pan over the prawns until they are just covered
7. Pop in the freezer if using later, or in the fridge if using the same day.
8. Defrost and serve at room temperature with toast and a wedge of lime.  

Hints, Tips and Alternatives:

• Instead of cayenne pepper use ¼ of a red chilli, finely chopped. 
• Lemon is more traditionally used, rather than lime, so feel free to swap if desired.
• Leave out the cayenne pepper completely for a milder taste.