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Potted Prawns

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Method

1) Peel the prawns and gently pull out the dark vein from each prawns back, starting at the head end. Chop the prawns very finely. Melt 60g (2oz) of the butter over low heat in a small saucepan. Add the prawns, nutmeg, ginger, Cayenne pepper and salt and pepper, to taste.

2) Stir over low heat for 2 minutes, or until all the butter has been absorbed into the mixture. Spoon into a 1 1/3 cup (350ml/11fl oz) capacity ramekin, press down, then smooth the surface.

3) Melt the remaining butter in a small pan and pour over the surface (leaving the white sediment behind in the pan) to cover completely. Refrigerate overnight to allow the flavour to develop. Bring back to room temperature and serve with toast.