Prawn and Basil Pâté

Preparation info

  • Difficulty


  • Serves


Appears in

Simply Delicious 2

Simply Delicious 2

By Darina Allen

Published 1990

  • About

This delicious little pâté is particularly good for using up a few left-overs or soft prawns.


  • 8 ozs (225 g/ cups) cooked, peeled prawns or shrimps
  • 4 tablesp. (¼ cup) olive oil
  • a dash of cayenne pepper
  • juice of 1 lime or ¼ lemon
  • 4 fresh basil leaves
  • salt if necessary
  • Clarified Butter to seal


Put all the ingredients into a food processor and whizz for a few seconds until they form a paste. Taste for seasoning; it may be necessary to add salt. Pack the mixture into little pots or a terrine. Seal with Clarified Butter. Serve chilled with hot, thin toast.

If you are using freshly boiled prawn tails in the shell, allow lbs (675 g) approx. gross measure, 3 lbs (1.35 kg) with heads on.

Clarified Butter

Melt 8 ozs (225 g/1 cup) butter gently in a saucepan or in the oven. Allow it to stand for a few minutes, then spoon the crusty white layer of salt particles off the top of the melted butter. Underneath this crust there is clear liquid butter which is called Clarified Butter. The milky liquid at the bottom can be discarded or used in a béchamel sauce.

Clarified Butter is excellent for cooking because it can withstand a higher temperature when the salt particles and milk are removed. It will keep covered in a refrigerator for several weeks.