Prawn and Brandy Savoury Spread
500 g (1 lb) cooked or fresh prawns
1/2 cup dry white wine
90 g (3 oz) butter
4 drops tabasco
salt and freshly ground pepper
1 stick celery finely chopped
pinch nutmeg
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.