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We mourn the loss of a treasured member of the Gourmet Traveller family who passed awayon December 10, 2016. British writer AA Gill was a contributor to the magazine from July 2004. Gill’s travel column was as insightful as it was witty, funny as it was thoughtful – he was without peer. This is the final piece he wrote for Gourmet Traveller; it appears in the December issue, 2016. - Anthea Loucas Bosha, Editor

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Potted prawns with pickled shallots


You'll need

250 gm butter, coarsely chopped 1 golden shallot, finely chopped Finely grated rind of 2 lemons ½ tsp dried chilli flakes 500 gm small uncooked prawns, peeled, cleaned, halved lengthways To serve: toasted sourdough baguette and lemon wedges   Pickled shallots 6 golden shallots, thinly sliced on a mandolin 1 tbsp caster sugar 60 ml (¼ cup) white wine vinegar

Method

  • 01
  • Combine butter, shallot, lemon rind and chilli in a saucepan and stir over low heat until butter melts (2-3 minutes). Add prawns, season to taste and stir occasionally until prawns turn just opaque (2-3 minutes). Remove prawns with a slotted spoon and transfer to a shallow 500ml bowl, pressing so prawns are level, then pour over enough butter mixture to cover completely. Refrigerate until chilled and firm (2-3 hours).
  • 02
  • Meanwhile, for pickled shallots, combine shallot, sugar and a large pinch of sea salt in a non-reactive bowl and stand until tender (1 hour). Add vinegar, season with freshly ground black pepper.
  • 03
  • Serve potted prawns on toasted sourdough with lemon wedges to squeeze over and pickled shallots to the side.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Crisp, lemony blanc de blancs sparkling wine.

Featured in

Apr 2011

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