Ye OldFashioned Prawn Sauce
500 g (1 lb) cooked school prawns, peeled
1 cup foundation white sauce
1 teaspoon sugar
1 teaspoon worcestershire sauce
cayenne pepper, to taste
few drops lemon juice
Use the shells and heads of the prawns to make the stock you will need for the
foundation white sauce.
To heated white sauce add the prawns, anchovy essence, cayenne pepper and lemon
juice. Cover the saucepan and let sauce cook on a low flame without boiling
for a few minutes. Serve hot.
Serve over fish casseroles, grilled or steamed fish. You'll get plenty of praise for this one.