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Potted prawns with pickled shallots

Australian Gourmet Travellere recipe for Potted prawns with pickled shallots

By Emma Knowles, Lisa Featherby & Alice Storey
  • 15 mins preparation
  • 10 mins cooking plus cooling, setting
  • Serves 8
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Potted prawns with pickled shallots


  • 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 white wine vinegar (¼ cup)


  • 1
    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).
  • 2
    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.
  • 3
    Serve potted prawns on toasted sourdough with lemon wedges to squeeze over and pickled shallots to the side.


Drink Suggestion: Crisp, lemony blanc de blancs sparkling wine. Drink suggestion by Max Allen