7/8 cup (200 g) 7 oz unsalted butter
400 g cooked, peeled shrimps or prawns
1/4 tsp ground white pepper
1/4 tsp ground mace
1/4 tsp ground cloves
melted clarified butter
400 g cooked, peeled shrimps or prawns
1/4 tsp ground white pepper
1/4 tsp ground mace
1/4 tsp ground cloves
melted clarified butter
method
1. Melt the butter in a pan and heat the shellfish very gently, without boiling, with the pepper, mace and cloves.
2. Turn into small pots with a little of the butter.
3. Leave the remaining butter until the residue has settled, then pour the butter over the shellfish. Chill.
4. When firm, cover with clarified butter.
5. Store in a refrigerator for not more than 48 hours before use.
2. Turn into small pots with a little of the butter.
3. Leave the remaining butter until the residue has settled, then pour the butter over the shellfish. Chill.
4. When firm, cover with clarified butter.
5. Store in a refrigerator for not more than 48 hours before use.
serving amount
makes 500 g
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