Devilled prawns: Difference between revisions
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===Recipe review=== | |||
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'''<span class="reviewTitle">Very different.</span>''' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5 </span> <span class="reviewDesc">Not what I would expect, but tasty, all the same.</span> <span class="reviewAuthor"> [[User:Chef|Jerry, aka Chef]] ([[User talk:Chef|talk]])</span></span> | |||
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Revision as of 18:38, 5 November 2020
Recipe review
Very different.
4/5 Not what I would expect, but tasty, all the same. Jerry, aka Chef (talk)
| Devilled prawns | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 321 |
| Ready in: | 15 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 10 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 5th January 2013 |
This would make a good breakfast dish for the morning after, a spicy starter or even a light lunch. Adapted from the 1894 book Memsahibs's book of Cookery
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 lb cooked shrimps or prawns, shelled and cleaned
- 2 tablespoons melted butter
- Juice of 1 lemon
- 1 tablespoon Worcestershire sauce
- ½ teaspoon chili powder
- ½ teaspoon anchovy paste or finely chopped or ground anchovies
- Breadcrumbs from 3 slices stale bread, crusts removed
- 3 tablespoons flaked almonds
Mise en place
- Preheat the oven to 450° F (230° C - Gas 8 - Hot)
Method
- Mix everything together but the breadcrumbs and add to a buttered baking dish
- Mix the breadcrumbs and almonds together and sprinkle the over the top
- Bake until the breadcrumbs are golden
Serving suggestions
Serve hot with fresh parsley
Variations
Try a mixture of prawns and crab or lobster meat for a more luxurious dish
What about a Mexican angle? Add 2 tablespoons of Taco seasoning instead of the Worcestershire sauce & chili powder, keep the anchovies though as they help to lift the prawns.
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