Home > Seafood > Shrimp Food
Tarragon potted prawns with bread and butter pickles Recipes
Prep Time
Total Time
Basic Information Your Name:

Your Email:


Feedback Sent
Recipe Name : Tarragon potted prawns with bread and butter pickles
Country : United States
Rating :
Category : Home > Seafood > Shrimp Food
Chef : Sophia Young
Email Print SMS

175g unsalted butter, chopped
2 spring onions, finely chopped
Finely grated zest of 1 lemon 1 tablespoon chopped capers
1kg medium green king prawns, peeled, cleaned, chopped
2 teaspoons finely chopped French tarragon
2 teaspoons lemon juice
Melba toasts, bread or crackers, to serve

Bread and butter pickles:
3 (500g) Lebanese cucumbers, cut into 4mm-thick slices
1 teaspoon coriander seeds, toasted, lightly crushed
1 teaspoon yellow mustard seeds
1/4 teaspoon ground turmeric
250ml (1 cup) tarragon vinegar
110g (1/2 cup) light brown sugar

For bread and butter pickles, toss cucumbers with 2 teaspoons sea salt in a bowl, cover and refrigerate for 3 hours. Rinse well with water, drain and pat dry with paper towels, then place in a sterilised jar (see note).

Combine remaining ingredients in a saucepan and bring to a boil over medium heat, stirring to dissolve sugar, then simmer for 3 minutes. Pour immediately over cucumbers and seal. Cool to room temperature, then store in the fridge for up to 2 months. Makes 1 1/2 cups.

For potted prawns, melt butter in a small frying pan, add onions, zest, capers and prawns, and cook for 2 minutes or until prawns are just tender. Season with sea salt and freshly ground black pepper and stir in remaining ingredients. Divide mixture among 6 x 100ml containers, cover and refrigerate until chilled. Serve with melba toasts, bread or crackers, and bread and butter pickles.

To sterilise jars, preheat oven to 120C. Wash jars and lids in soapy water, rinse, then dry well. Place jars and non-plastic lids on a heavy-based oven tray and place in the oven for 20 minutes. Remove and fill while hot.