sportsman fishing adventures limited


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.

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