Prawn Pate

Name: Prawn Pate
Ingredients: 100 gm butter; 3 cloves of garlic, finely chopped; 750 gm raw, peeled and deveined prawns; 15 ml (1 teaspoon) lemon zest; 30 ml (2 tablespoons) fresh lemon juice; ¼ teaspoon grated nutmeg; 30 ml (2 tablespoons) mayonnaise; 30 ml (2 tablespoons) fresh chives, finely chopped

This lemony prawn pate with just a touch of nutmeg, is delicious spread on toast and is a version of potted shrimp.

Published 29 February 2020

Method

Melt the butter in a frying pan. When it sizzles, add the garlic and the prawns and cook, stirring for 3 to 4 minutes until the prawns ate opaque. Cool.
Transfer the prawns to a food processor; add the lemon zest, juice and nutmeg. Process briefly until roughly pureed. Taste for seasoning and add the mayonnaise and chives. Process until combined.
Spoon the pate into a dish and chill for at least an hour until firm.
Serve with warm slices of toast.