Tiger Prawn Gratin by Lurpak
1. Lightly grease a couple of shallow 6” gratin dishes.
2. Lay 6 prawns in each and squeeze over the juice of half a lemon between both dishes. Melt the butter in a pan. Fry the garlic in the Lurpak® for a couple of minutes being careful not to let the butter burn, and season with salt and pepper. Pour the liquid Lurpak® over the prawns and put aside while you chop the parsley or make the breadcrumbs.
3. Tear the mozzarella into pieces and arrange over the prawns and Lurpak®. Mix the parsley with the breadcrumbs and sprinkle this over the prawns and mozzarella, allowing some of the prawns to show through for decoration.
4. Put the dishes on a baking tray and bake the dishes in a pre-heated moderately hot oven at about 200°C/400°F/Gas mark 6 for about 15 minutes or until the cheese and butter are bubbling and the breadcrumbs are lightly toasted. Serve hot with lemon wedges and a crisp side salad.
Ingredients
- 12 raw large tiger prawns, with veins removed
- 1 large ball of Buffallo Mozzarella, thinly sliced
- 50g unsalted Lurpak®
- 1 clove garlic, thinly sliced
- Half a lemon
- 2 tbsp chopped parsley
- 3 slices fresh white bread, turned into breadcrumbs
- Salt and pepper
- Lemon wedges to serve
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