Prawn Cream Recipe
Ingredients
| 350 g/12 oz peeled prawns | ||
| Lemon juice | 1 Tablespoon | |
| 1 teaspoon anchovy essence | ||
| Mayonnaise | 2 Tablespoon | |
| Celery salt | 1 Pinch | |
| Shake cayenne pepper | ||
| 150 ml/1/4 pint double or whipping cream | ||
Directions
Defrost frozen prawns and dry well.
Put all the ingredients, except the cream, into a liquidizer goblet or food processor.
Switch on until smooth.
Lightly whip the cream and blend with the puree, taste and adjust the amount of lemon juice and seasoning as desired.
Serve with hot toast and butter or as a filling in smoked salmon rolls.
Put all the ingredients, except the cream, into a liquidizer goblet or food processor.
Switch on until smooth.
Lightly whip the cream and blend with the puree, taste and adjust the amount of lemon juice and seasoning as desired.
Serve with hot toast and butter or as a filling in smoked salmon rolls.
Chef
