Potted prawns with pickled shallots

AT A GLANCE

  • Serves 8 people

  • 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 (¼ cup) white wine vinegar
01   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).
02   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.
03   Serve potted prawns on toasted sourdough with lemon wedges to squeeze over and pickled shallots to the side.

Topics:

PRAWNS, SEAFOOD, CHILLIES, LEMONS, SHALLOTS, APPETISER, AUTUMN, MODERN AUSTRALIAN

Recipe:

EMMA KNOWLES, LISA FEATHERBY , ALICE STOREY

Photography:

CHRIS CHEN

Styling:

LISA FEATHERBY , ALICE STOREY

Drinking Suggestion:

CRISP, LEMONY BLANC DE BLANCS SPARKLING WINE. , suggested by MAX ALLEN

FEATURED IN

Apr 2011

Apr 2011

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