Is­land prawns (SFH style)

Post - - Recipes -

drain and shell.

Re­serve the cook­ing wa­ter.

Chop about 500g of the smaller prawns and add half the but­ter. Mix well un­til it reaches a dough-like con­sis­tency.

Melt the re­main­ing but­ter in a saucepan add the flour and the ham and fry for 5 min­utes.

Add 1cup (250ml) of the prawn wa­ter, the re­main­ing prawns and prawn dough and cook for about 30 min­utes over a low heat.

If it be­gins to thicken too much, add an­other ½ cup of prawn wa­ter.

Add three quar­ters of the cheese, as well as the egg yolks, salt and pep­per and cook for about 5 to 7 min­utes, stir­ring con­stantly, un­til the yolks are cooked

Pour the mix­ture into an oven­proof dish, sprin­kle with bread­crumbs and the re­main­ing cheese and bake for 10 to 15 min­utes.

If nec­es­sary, grill un­til golden.

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