|Peeled prawn||2 Ounce, chopped (60 Gram)|
|Peeled prawns||2 Ounce (60 Gram, Whole)|
|Freshly ground nutmeg||1⁄2 Teaspoon|
|Clarified salted butter||4 Ounce, gently melted (125 Gram)|
Mix the chopped and whole prawns together with the nutmeg and pack loosely into individual ramekins.
Divide half the butter between the ramekins and mix gently with a fork.
Allow the mixture to set a little, then covet with the temaining butter.
Seal the pots with plastic wrap or foil.
Refrigerate for at least 24 hours.
Serve potted prawns at room temperature on a bed of salad greens, or with brown bread and butter or hot toast.