Name: Potted prawns with pickled shallots
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8
Ingredients: 250 gm butter, coarsely chopped; 1 golden shallot, finely chopped; Finely grated rind of 2 lemons; ½ tsp dried chilli flakes; 500 gm small uncooked prawns, peeled, cleaned, halved lengthways; To serve: toasted sourdough baguette and lemon wedges; Pickled shallots; 6 golden shallots, thinly sliced on a mandolin; 1 tbsp caster sugar; 60 ml white wine vinegar (¼ cup)

Potted prawns with pickled shallots

Australian Gourmet Travellere recipe for Potted prawns with pickled shallots

Serves 8

Prep

15M

Cook

10M

Total

25M

Ingredients

250 gm butter, coarsely chopped

1 golden shallot, finely chopped

Finely grated rind of 2 lemons

½ tsp dried chilli flakes

500 gm small uncooked prawns, peeled, cleaned, halved lengthways

To serve: toasted sourdough baguette and lemon wedges

Pickled shallots

6 golden shallots, thinly sliced on a mandolin

1 tbsp caster sugar

60 ml white wine vinegar (¼ cup)

Method

Main

1.Combine butter, shallot, lemon rind and chilli in a saucepan and stir over low heat until butter melts (2-3 minutes). Add prawns, season to taste and stir occasionally until prawns turn just opaque (2-3 minutes). Remove prawns with a slotted spoon and transfer to a shallow 500ml bowl, pressing so prawns are level, then pour over enough butter mixture to cover completely. Refrigerate until chilled and firm (2-3 hours).

2.Meanwhile, for pickled shallots, combine shallot, sugar and a large pinch of sea salt in a non-reactive bowl and stand until tender (1 hour). Add vinegar, season with freshly ground black pepper.

3.Serve potted prawns on toasted sourdough with lemon wedges to squeeze over and pickled shallots to the side.