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Little prawn mornay pots
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Impress guests with a delectable prawn dish for any gathering.
Ingredients:
  • 50g butter
  • 40g (¼ cup) plain flour
  • 80ml (1/3 cup) dry white wine
  • 375ml (1 ½ cups) thickened cream
  • 20.00 ml Chicken Style Stock Powder
  • 750g large green prawns, peeled, deveined, tails intact
  • 75g (¾ cup) grated cheddar
  • 40.00 ml chopped fresh continental parsley, plus extra leaves to serve
  • 20.00 ml chopped fresh chives
  • 25g (1/2 cup) panko breadcrumbs
  • Crusty bread to serve
  • Lemon wedges, to serve
Instructions:
  • In a saucepan, melt butter over medium-high heat. Add flour and cook, stirring, for 1 minute until bubbling and golden. Stir in wine and garlic until combined. Slowly add cream and stock powder, stirring until sauce thickens and combines well.
  • Add succulent prawns and allow them to cook, stirring occasionally, for 4-5 minutes or until they are perfectly cooked through. Remove the pan from the heat, then gently fold in 1/3 cup of cheese, along with fresh parsley and chives. Finish with a sprinkle of freshly ground pepper to season.
  • Preheat the grill to high heat, then mix together the breadcrumbs and the rest of the cheese in a bowl.
  • Efficiently distribute prawn mixture into 6 individual 1-cup-capacity ovenproof dishes. Top with breadcrumb mixture and place on a baking tray. Grill for 3-4 mins until golden and bubbly. Let it rest for 5 mins, then garnish with extra parsley. Serve with crusty bread and lemon wedges.

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