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Tarragon potted prawns with bread and butter pickles
Tarragon potted prawns with bread and butter pickles
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Elegant potted prawns paired with tangy homemade pickles, perfect for outdoor dining.
Ingredients:
  • 175g unsalted butter, chopped
  • 2 spring onions, finely chopped
  • Finely grated zest of 1 lemon
  • 20.00 ml chopped capers
  • 1kg medium green king prawns, peeled, cleaned, chopped
  • 2 tsp finely chopped French tarragon
  • 10.60 gm lemon juice
  • Melba toasts, bread or crackers, to serve
  • 500g cucumber
  • 1 tsp coriander seeds, toasted, lightly crushed
  • 1 tsp yellow mustard seeds
  • 1/4 tsp ground turmeric
  • 250ml (1 cup) tarragon vinegar
  • 110g (1/2 cup) light brown sugar
Instructions:
  • In a bowl, coat the cucumbers with 2 teaspoons of sea salt, cover, and refrigerate for 3 hours. Afterward, rinse thoroughly with water, drain, pat dry with paper towels, and transfer to a sterilized jar.
  • In a saucepan, mix all remaining ingredients and bring to a gentle boil over medium heat. Stir well to dissolve the sugar, then let it simmer for 3 minutes. Pour the mixture over the cucumbers promptly and seal. Let it cool to room temperature before refrigerating for up to 2 months. This recipe yields 1 1/2 cups of the final product.
  • In a small frying pan, melt butter and sauté onions, zest, capers, and prawns for 2 minutes until prawns are just tender. Season with sea salt and black pepper, then stir in the rest of the ingredients. Divide the mixture into 6 x 100ml containers, cover, and chill in the refrigerator. Serve with melba toasts, bread or crackers, and bread and butter pickles.

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