110g unsalted butter
400g shelled prawns, deveined, very finely chopped
1 ½ teaspoons grated nutmeg
pinch of cayenne pepper
melba toast or toasted crusty bread, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Melt butter in a large frying pan on medium heat. Add prawns, nutmeg, 1 ½ teaspoons salt and cayenne pepper. Cook, stirring for 2 minutes until prawns become opaque.
2. Spoon prawns into 2 small ramekins. Press down lightly and cover with a round of baking paper and foil. Weigh down with a small glass or can and refrigerate overnight, until set.
3. Serve with melba toast or toasted crusty bread.