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Prawn Cream

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Ingredients
  Peeled prawns 12 Ounce (350 Gram)
  Lemon juice 1 Tablespoon (Or To Taste)
  Anchovy essence 1 Teaspoon
  Mayonnaise 2 Tablespoon
  Celery salt 1 Pinch
  Cayenne pepper To Taste
  Double cream/Whipping cream 1⁄4 Pint (150 Milliliter)
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.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Method: 
Blending
Ingredient: 
Seafood

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