Home Grown Recipes: Merralea's Potted Prawns
Merralea is the Scarborough matriarch – chief cook, gardener, cellar door manager and general multi-tasker of the family. Her dinner parties are renowned in the Hunter, and one of the dishes she often brings out to start off a celebration is her Potted prawns. They are a perfect go to dish when celebrating and although they pair with a delicious Hunter Valley Semillon it is just as delicious with a glass of fizz. We hope you enjoy!
Merralea’s Potted Prawns
110 g unsalted butter
400g green prawns, peeled, deveined & finely chopped
1 ½ teaspoons grated nutmeg
Pinch of cayenne pepper
Toasted crusty bread to serve
Melt butter in large frying pan over medium heat & add prawns, nutmeg, salt & cayenne pepper. Cook for 2 mins, stirring until the prawns are opaque.
Spoon prawns into 2 small ramekins & press down gently & cover with a round of baking paper & foil. Weigh down with a small glass or can & refrigerate overnight until set.
Serve with crusty bread and a glass of your favourite Scarborough wine.