Prawns a´ la Evans Head
125 g (4 oz) butter
Juice of 2 lemons
500 g (1 lb) cooked prawns
1 teaspoon anchovy sauce
2 2/2 cups white sauce
lemon slices
Melt the butter in a pan with the lemon juice and then add the
prawns and anchovy sauce. Allow to stand in a warm place for 30 minutes until
a nice pink colour. (The lemon draws the colour from the prawns). Stir in the
warm white sauce and add cayenne pepper to taste. Allow to boil, stirring, simmer
for 2 minutes and serve very hot on toast with slices of lemon.
Serves 2.