Lyndey Milan’s potted prawns

METHOD

1. Place 300g butter, coriander, nutmeg, bay leaves and 2 tablespoons tarragon leaves in a small saucepan over a medium high heat, until it is golden but not nut brown. Remove from the heat and cool for about 15 minutes to infuse the flavours and allow the milk solids to separate. Reserve bay leaves.
2. Shred or chop the prawn meat to 1cm pieces; then process half to a finer, but still coarse texture. Transfer to a mixing bowl with salt, pepper, lemon zest and juice and cayenne and mix well. Strain over the flavoured clarified butter, being careful to leave the solids behind. Mix and check seasoning. Pack firmly into a 1 litre serving dish, and top with bay leaves.
3. Add the rest of the butter to a clean pot and heat gently to clarify; set aside for 5 minutes to cool and separate. Pour over the top of prawns to form a thin film. Refrigerate until set.

Lyndey’s note: While the potted prawns need to be refrigerated, they taste better if they are out of the fridge for at least 10 minutes, so packing into the esky for a picnic is perfect! Served with some bread.