LYNTON'S PRAWN POTS
PREPARATION: 10min ~ COOK: 10min ~ READY IN: 2hr 20min
180 g Ashgrove Unsalted Butter
2 cloves garlic
1 tbsp shallot, finely minced
300 g raw banana prawns, peeled and deveined
1⁄4 tsp sweet paprika
1⁄4 tsp fresh nutmeg, grated
1 tbsp capers
30 g cornichons
3 tbsp lemon juice
1 tbsp flat leaf parsley, chopped
1 1⁄2 tbsp aioli
30 g cream cheese, at room temperature
- Melt half the butter in a saucepan over a medium-heat and soften the garlic and shallots for 2-3 minutes, without browning. Add the prawns and cook while stirring constantly for 4-5 minutes or until cooked through. Cool completely.
- Transfer cold prawn mixture along with paprika and nutmeg to a food processor and blitz on high for 1-2 minutes until a smooth paste has formed.
- Add remaining ingredients and pulse for five or six times or until everything is thoroughly incorporated. Check seasoning and divide mixture between two or three ramekins. Set aside.
- Melt remaining butter until foaming, cool slightly and skim the surface to remove any white solids. Top each ramekin with clarified butter. Place in fridge and cool completely before serving.