Potted Prawns with Coriander, served with Tucker’s Natural Coriander & Cracked Black Pepper Gourmet Crackers - a great summer starter or party dish.
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Potted Prawns with Coriander
Ingredients
15g preserved lemon zest
- 10g garlic, peeled and crushed (1 clove)
- 10g anchovy fillets (reserve the oil to saute the prawns)
- 30ml Sambucca
- 300g green tiger prawn cutlets
- 1 bunch parsley, finely chopped
- 200g cream cheese
- 100ml cooking cream
- Salt and freshly cracked black pepper
- Tucker’s Natural Coriander & Cracked Pepper Crackers
Method
Blanch the lemon zest in hot water for a few seconds, then drain and pat dry.
- Combine the lemon zest, garlic, anchovies and Sambucca in a non-metallic bowl. Toss the prawns in the mixture, then cover and refrigerate while they marinate for 1-2 hours.
- Heat a medium-sized frypan, add the anchovy oil. When the oil is hot, saute the prawns over a high heat until they turn opaque or until tender and cooked (approx. 2-3 minutes).Season the prawns with salt and pepper, remove from the pan and allow to cool.
- Chop the prawns finely and mix well with the chopped parsley.
- Whip the cream cheese and cream together to combine, then fold this mixture gently through the prawns. Spoon the mixture into medium-sized bowls or serving dishes and refrigerate until needed. Take them out of the fridge about 20 minutes before required.
- Serve with Tucker’s Natural Coriander & Cracked Pepper crackers.
- Serves 10
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