Saturday, September 19, 2009

Potted School Prawns

Chriesi from Almond Corner is hosting this edition of Weekend Herb Blogging and this week I have chives.


chives© by Haalo





Chives are those wispy hollow stalks, a member of the onion family, they carry a distinctive but mild onion flavour. They grow in clumps from a single bulb base and carry a truly beautiful flower.


chive flower© by Haalo


The flowers are edible - sprinkle them on salads or use them in a chive butter are just a couple of ways you can use them.

The dish I've decided to make is an old English Standard and came about as soon as I saw these at my fishmongers


school prawns© by Haalo


School Prawns - the perfect ingredient to make Potted Shrimp!

The original dish uses mace or nutmeg and cayenne as flavourings but I'll be using chives and getting that kick from Shichimi Togarashi. The dish is a bit of a fiddle but well worth it for the end result.


potted school prawns© by Haalo




Potted School Prawns

250 grams school prawns
125 grams salted butter
chives, cut finely
Shichimi Togarashi

Since the ingredients are going to be bathed in butter, it's important that you use a really good butter. I've used this


180 Acres Salted Butter© by Haalo

Oddly enough, although 180 acres is an Australian business, this butter comes from New Zealand


180 Acres Salted Butter© by Haalo


Prepare the butter:

Cut the butter into even pieces and place in a pan over a very low heat. It must melt slowly.

Take a good sized bundle of chives, trim the end and then slice very finely.


chives© by Haalo


tumble some of the slices chives into the pan and when the butter has fully melted, remove from the heat. Add another large spoonful of chives and a sprinkling of Shichimi Togarashi and allow to cool and infuse.

Prepare the School Prawns:

Rinse the prawns under cold water and then plunge into a pot of rapidly boiling water - boil for 30 seconds or until they just change colour, drain immediately.


blanched school prawns© by Haalo


The bodies of these prawns are quite soft so all you need to remove are the spikey bits - the head, legs and tail tip.


peeled school prawns© by Haalo


Add the prepared prawns to your cooled butter along with a little more chives and stir well to combine. Spoon out into two small glass bowls - make sure that the butter completely covers the prawns.

Cover the bowls and place in the fridge to set.


potted school prawns© by Haalo


You don't want the butter to completely harden, the aim is to serve it at a spreadable consistency. While traditionally you'll serve it alongside melba toast, I've toasted thin slices of a good sourdough baguette.


potted school prawns© by Haalo


Be generous when serving.


82DSC_7649.jpg


It's a luxurious combination - smooth chive flavoured butter, sweet and succulent prawn meat, warm crisp toast and a gentle kick of spice. Life doesn't get much better than this.

4 comments:

  1. that looks absolutely fabulous. i have to try this.

    ReplyDelete
  2. oh, i'd definitely go generous with this spread!
    looks wonderful!

    ReplyDelete
  3. Delicious blog darling...I am following.

    Duchess

    ReplyDelete
  4. Thanks SSS - you must try it!

    Thanks Lulu!

    Thanks Duchess!

    ReplyDelete

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