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Tarragon potted prawns with bread and butter pickles Recipes
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Recipe Name : Tarragon potted prawns with bread and butter pickles
Country : United States
Rating :
Category : Home > Seafood > Shrimp Food
Chef : Sophia Young
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INGREDIENTS


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
DIRECTION


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.
NOTE:

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.
SOURCE:

http://www.taste.com.au/recipes/21726/tarragon+potted+prawns+with+bread+and+butter+pickles