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Prawn Pate

Prawn Pate
This is truly a favourite of mine! The flavours of the pate go back beautifully with champagne or a Hunter Valley semillon. And it's a lovely way to get the party started!
Servings
10 people
Servings
10 people
Prawn Pate
This is truly a favourite of mine! The flavours of the pate go back beautifully with champagne or a Hunter Valley semillon. And it's a lovely way to get the party started!
Servings
10 people
Servings
10 people
Ingredients
Servings: people
Instructions
  1. Peel and devein prawns, add garlic and lemon zest, season with sea salt and cracked pepper, set aside for 10 minutes. Melt butter in pan, once the butter is sizzling add prawns and sage, scraping down the sides of the bow with a spatulal to make sure you get all the garlic and zest into the pan, cook for 2 minutes or until the prawns are cooked through, put on a plate to cool. Put the cooled prawn mixture and any juices into a food processor, add lemon juice, blend till you have a smooth paste. Add the mayonnaise, dill, tabasco, pulse until combined, season to taste. Put into a ramekin dish, smooth over the top, set aside. Melt 50gr butter in a pan, cool slightly, with a spoon discard any white solids from the butter. Top the pate with the melted butter, add a dill sprig, place in fridge until ready to serve. Cut baguettes into 1cm slices brush with oil and cook on in griddle pan or alternately in a pre-heated oven 180c until golden brown, cool. Pate will keep in the fridge for 3 days.
  2. Pate is best made the day before!
Recipe Notes

I never use pre-peeled prawns, from freezing to thawing the flavour of the prawn is lost due to the water absorbing into the prawn flesh.

You can make the pate on the day and put in the fridge until required, but I always make it the day before. The flavours have time to do their job and it gives me one less thing to do on the day!

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