Corn And Prawn Savory
|Butter||2 Ounce (50 Gram)|
|Sweet corn kernels||1 Pound (500 Pound)|
|Green pepper||1 , pith and seeds removed and finely chopped|
|Prawns||12 Ounce, deveined (375 Gram, Shelled Weight)|
|Double cream||4 Fluid Ounce (125 Milliliter)|
|Black pepper||To Taste|
|Hot buttered toast slice||6|
|Cayenne pepper||1 Pinch|
Melt the butter in a frying pan.
Add the corn and green pepper and cook for 5 minutes.
Stir in the prawns and cream and cook gently for a further 4 minutes or until heated through.
Add salt and peppe| to taste.
Arrange the toast on individual warmed serving plates and spoon over the cor mixture.
Sprinkle with cayenne and serve.