Potted prawns

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Preparation info
    • Difficulty

      Easy

Appears in

By Yvette van Boven

Published 2011

  • About

Just like goose fat for duck confit, butter works as a preservative for the prawns. Peeling them is a little bit of a chore, but you will need the shells to flavour the butter. Look at it as a relaxing job.

We used to like eating this in Ireland and in our restaurant it is also often served as lunch or appetiser.

You can keep the potted praw