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Prawn and Brandy Savoury Spread
500 g cooked or green prawns (1 lb)
1/2 cup dry white wine
90 g butter (3 oz)
4 drops Tabasco
salt and freshly ground pepper
1 stick celery finely chopped
1 pinch nutmeg
1 pinch cayenne pepper
juice of 1 lemon
1/2 cup fish stock (from green prawns, if used) or water
1 tablespoon brandy
sprinkle paprika
melted butter for sealing
lemon Juice
If using green prawns, cover them with water, add salt, bring to
the boil and simmer 8, minutes. Drain prawns, reserving stock.
Peel prawns, put in blender with wine, butter, Tabasco, salt and
pepper, celery, nutmeg, cayenne, lemon juice and stock and blend
for one minute or until smooth. Remove from blender, add brandy
and paprika. Pack in small jars, seal with melted butter and screw
lids on tightly. The spread should keep for 3 to 4 days in the
refrigerator. Serve on fingers of hot buttered toast or on savoury
biscuits and sprinkle with lemon juice. If you don't have a blender,
this can be made in the old-fashioned way with a mortar and pestle.
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Prawn Spread